Yeonsan Ogye
A completely black chicken from its feathers and skin to its claws, beak, bones and eyes, the yeonsan ogye likes to eat insects, sand and grass, rather than conventional chicken feed grain. In ancient times, it was eaten for rejuvenation and increasing stamina, and records show that Yongbong-tang, a stew made from the bird with deodeok (a mountain herb), and fresh ginseng was often served for the king’s dinner during the Joseon Dynasty from 1392.
However, the yeonsan ogye is difficult to breed because of its unusual diet, wild nature and long growth period of six months. While regular chickens will lay one egg a day, this black breed will produce only 100 per year. Only one farm currently raises the bird, which leaves the yeonsan ogye susceptible to diseases and the owners short of cash, in spite of some government support.