It was in the French town of Marans, which shares its name with the cuckoo bird, that its modern design was perfected in the mid-nineteenth century. Later the Cuckoo Marans appeared. In the early 1900s, the breed made its way to England, where it quickly gained popularity for producing dark brown eggs, for which it is still prized. These stunning birds were first displayed in 1929 at an exhibition hosted by the Poultry Breeders Society of France in Paris.
The dark feathers of the Cuckoo variety of Marans are barred with irregular dark and light slate colored bars, like those of the Plymouth Barred Rock. In contrast to the French Black Copper Marans, whose legs are lightly feathered, the Cuckoo Marans’ legs are clean and a rosy white.
When compared to other breeds we carry, the eggs laid by Cuckoo Marans are the darkest. This breed is strong and healthy, and it does well in a free-range environment.
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Name and History of the Cuckoo Marans
The Marans got their name from the French town where they were first settled.
In the late 1800s, the breed was created by crossing several existing breeds with local game-type birds. Exactly what breeds were used to create the Marans is a mystery, but Langshans and possibly Faverolles can be ruled out.
Early breeders prioritized producing dark brown eggs over improving the birds’ aesthetics, leading to the development of two distinct subspecies. The legs and feet of one species are covered in feathers. This breed is now commonly referred to as “French Marans.”
English Marans, or sometimes just “Marans,” refers to the strains that do not have feathers on their legs.
The English Marans once outnumbered the French Marans in popularity in the United States. The availability of French Marans has increased in recent years. Since the French variety is the only one standardized by the American Poultry Association (APA), only French chickens can be shown at competitions.
In the 1950s, a miniature version of Cuckoo Marans, called a bantam, was created.
Appearance
The Marans got their name from the French town where they were first settled.
In the late 1800s, the breed was created by crossing several existing breeds with local game-type birds. Exactly what breeds were used to create the Marans is a mystery, but Langshans and possibly Faverolles can be ruled out.
Early breeders prioritized producing dark brown eggs over improving the birds’ aesthetics, leading to the development of two distinct subspecies. The legs and feet of one species are covered in feathers. This breed is now commonly referred to as “French Marans.”
English Marans, or sometimes just “Marans,” refers to the strains that do not have feathers on their legs.
The English Marans once outnumbered the French Marans in popularity in the United States. The availability of French Marans has increased in recent years. Since the French variety is the only one standardized by the American Poultry Association (APA), only French chickens can be shown at competitions.
In the 1950s, a miniature version of Marans, called a bantam, was created.
Egg laying
Over the course of a year, a Marans hen will produce between 150 and 200 large brown eggs. More eggs may be laid by certain hatchery strains.
There’s a wide range of brown tones in eggs, from medium to very dark. Eggs can range in color from a dark chocolate brown to a reddish or russet brown, or even a coppery brown. The hens of this breed are known for the deep brown eggs they produce, but these hens are not always the most productive layers.
Compared to eggs laid by other breeds, those laid by Marans are unique. Eggs are often round, making it difficult to determine which end is wider than the other when putting them away.
One study from the Institute des Sciences et Vie de la Terre in France found that the eggshell thickness of some Marans eggs was greater than that of other breeds.
