The order does have to total 25 chicks however. Please call if you would like some.
Javas are large birds with a sturdy appearance. They are hardy, and are well-suited for both meat and egg production, especially by small-scale farms, homesteads, and backyard poultry keepers. Java chickens have a very long, broad back and a deep breast, which makes for a solid, rectangular build. Javas have small earlobes and medium size combs and wattles. The Java is a key foundation breed for the American class of chickens, having contributed significantly to major modern fowl such as the Jersey Giant, Rhode Island Red and Plymouth Rock. They are also likely to be the source of the yellow skin in contemporary Dominiques, which once had white skin.
American Poultry Association Class: American
ALBC Conservation Status: Critically Endangered
Production Javas are valued for their dual-purpose characteristics. Though they are slow-growing compared to the broilers used by the commercial chicken industry today, they produce a good carcass. Hens lay a respectable amount of large, brown eggs and will go broody. Javas are particularly known as good foragers, needing less supplementary feed than many breeds when allowed to free range. Like many large breeds, they are known to be docile in temperament, and hardy in inclement weather. In general, Javas are particularly suitable for keepers of smaller flocks who require a good dual-purpose chicken.
Standard Weight: Old Male 9.5 lbs Old Female 7.5 lbs Young Male 8 lbs Young Female 6.5 lbs
History The Java is a breed of chicken originating in the United States. Despite the breed's name, which comes from the island of Java in Indonesia, it was developed in the U.S. from chickens of unknown Asian extraction. The Java chicken is one of the oldest American chickens, forming the basis for many other breeds. After the Dominique, the Java is the oldest breed of chicken created in the U.S. Though its name would suggest a Javan derivation, it is not known exactly where in Asia its ancestors came from. It was first mentioned in print in 1835, but it is thought to have been present well before this time. Javas were especially notable as meat production birds throughout the 19th century, with their popularity peaking in the latter half of that century. Javas had nearly vanished by the end of the 20th century, having been pushed to fringes of the poultry world by the intense focus on one or two breeds by commercial growers, and the introduction of innumerable new and exotic breeds to poultry fancy.
The Java is also listed as part of Slow Food USA's Ark of Taste, a catalog of heritage foods in danger of extinction.
Colors: The Black Java has black shanks and beaks, though some yellow may appear in the legs. The plumage is a uniform black hue that has a dark green sheen in the light. The Mottled Java and White have mostly yellow skin, with horn colored beaks. The plumage of the Mottled is a black base with white markings on the tips of feathers, which imparts a spotted appearance.
