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This is a list of chicken breeds usually considered to be of German origin. [ 1 ] [ 2 ] Some may have complex or obscure histories, so inclusion here does not necessarily imply that a breed is predominantly or exclusively from Germany.
Although the German word Tot means 'dead' and Leger means 'layer' (of eggs), this is not the derivation of the name of the breed. The chickens were formerly known as 'Alltagsleger' or 'Dauerleger', meaning a daily or long-lasting layer of eggs. Under the influence of Low German the name evolved into 'Daudtleijer', and later became 'Totleger'.
Pages in category "Chicken breeds originating in Germany" The following 16 pages are in this category, out of 16 total. This list may not reflect recent changes .
The Bielefelder Kennhuhn or Bielefelder is a German breed of domestic chicken.It was developed in the area of Bielefeld in the 1970s by Gerd Roth, who cross-bred birds of Malines and Welsumer stock with American Barred Rocks to create the breed.
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat.It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, as a cooking fat, spread, or flavor enhancer.
The word gribenes is related to the German Griebe (plural Grieben) meaning "piece of fat, crackling" (from the Old High German griobo via the Middle High German griebe), [1] where Griebenschmalz is schmaltz from which the cracklings have not been removed.
Illustration of thirty-nine varieties of chicken (and one Guinea Fowl) . There are hundreds of chicken breeds in existence. [1] Domesticated for thousands of years, distinguishable breeds of chicken have been present since the combined factors of geographical isolation and selection for desired characteristics created regional types with distinct physical and behavioral traits passed on to ...
Schnitzel (German: [ˈʃnɪt͡sl̩] ⓘ) is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey.