Dorking

The Dorking is a medium-sized, dual-purpose fowl native to England, kept chiefly for the table though it also produces a reasonable number of white eggs. It is among the oldest recorded breeds in Britain, with a long history as a farmyard table bird. What sets it apart at a glance is the short leg and the fifth toe on each foot, a feature shared by only a handful of breeds anywhere.

The body is broad and rectangular, carried low to the ground on those short legs. The carcass gives a high proportion of fine-grained white meat, and this is precisely why the breed was so highly regarded by the table trade for centuries. Birds move about in an unhurried, almost stately way, and are generally quiet whilst in the run.

Temperament is friendly, calm, and docile. The Dorking takes handling well and settles into a mixed flock without much bother. Keepers after a heritage breed with a steady, predictable character rather than a high-output commercial layer will find it a sound choice, provided the run is kept dry underfoot.

Who it suits

The Dorking suits keepers after a calm, traditional table breed who are not chasing a heavy egg yield. Its placid temperament makes it manageable for families and those new to keeping poultry. Given the short legs, it fares far better on dry, level ground than on the heavy, waterlogged clay common to many British gardens and smallholdings in winter.

The Dorking is named after the market town of Dorking in Surrey, once a centre of the trade in quality table poultry supplying London. It is one of the oldest breeds native to Britain and was reared for the table long before any formal poultry standards were drawn up.

Fowl of a similar five-toed type were noted in Britain during the Roman occupation. Columella, writing in the first century AD, described square-bodied birds with five toes, and these are widely held to be ancestors of the modern Dorking. The breed was refined over many centuries on farms across the south of England.

By the eighteenth and nineteenth centuries the Dorking had become one of England's foremost table birds, supplying markets in London and throughout the south. Its white skin and fine white flesh made it a highly prized carcass in the table trade of the day.

The breed featured among the first poultry admitted when formal standards were laid down in the nineteenth century. Several colour varieties emerged, among them the Silver Grey, Dark, Red, Cuckoo, and White. The Dorking is now kept chiefly by heritage breeders and is classed as rare or watch-listed in several countries; in Britain it remains on the Poultry Club of Great Britain's radar as a breed worth conserving.

The Dorking has a long, broad, rectangular body carried low to the ground on short legs. The breast is deep and full, a legacy of the breed's purpose as a table fowl. Its most distinctive feature is the fifth toe: each foot bears an extra hind toe set above the usual four. Leg and skin colour are white throughout.

The comb may be single or rose, depending on the variety. In the male the single comb is large and upright; in the female it may fold to one side. Earlobes are white and the wattles well developed.

Coat and colours

The plumage lies smooth and close to the body. Silver Grey is the variety most commonly seen, with a silver-white hackle and saddle on the cock and a grey breast. The Dark variety shows darker, more intricate feather patterning. Other recognised colours include Red, Cuckoo (barred), and White. Across every variety the white legs, white skin, and five toes remain constant.

The Dorking has a gentle, good-natured temperament. Birds stay calm and unhurried, rarely flighty, and tolerate handling rather better than many breeds. This suits them to garden flocks and to keepers who want birds that are straightforward to manage day to day.

Around the family the Dorking is approachable and tame, particularly when handled from a young age, and it is not aggressive towards people. Hens stay quiet for most of the year, with the usual rise in noise around laying.

Within a mixed flock the Dorking tends to sit low in the pecking order on account of its placid nature, so more assertive breeds can bully it. It generally gets on well with other calm birds. Hens often go broody and prove attentive, reliable mothers, a trait many keepers value when hatching from their own flock.

The Dorking is a hardy heritage breed, though its short legs and low-slung body make dry, clean ground essential. A wet or muddy run, all too common on heavy British soils, can leave the plumage soiled and bring on foot problems. The breed forages well and makes good use of time on grass.

Grooming

• Check the feet regularly, paying particular attention to the fifth toe, which can be prone to damage or scaly leg mite.
• Inspect plumage for mites and lice, especially around the vent.
• Keep nails and the extra toe trimmed if they grow long or curl.
• Provide a dry dust-bathing area so birds can deal with external parasites themselves.

Exercise

• Allow daily access to a run or supervised free-range time for foraging.
• Provide level ground; avoid steep slopes that strain the short legs.
• Use low perches so heavy birds are not jumping down from a height.
• Offer scattered grain or greens to encourage natural scratching.

Environment

Dorkings cope reasonably well with cold, but the large single comb carried by some varieties is prone to frostbite, so a draught-free, well-ventilated house matters through a British winter. Keep bedding dry and provide shade during warm spells. As the birds sit low to the ground, they benefit from clean, well-drained runs.

Dorkings need a balanced, complete poultry feed suited to their age and purpose. Chicks start on a starter crumb, growers move onto a grower ration, and adults are fed a layer or maintenance feed. As the breed is a slower-growing table type, steady nutrition matters rather more than pushing rapid growth. Provide clean fresh water at all times and offer insoluble grit so birds can grind their food, along with oyster shell as a calcium source for laying hens.

Treats and supplements

Treats such as leafy greens, vegetables, and a little scratch grain are fine in modest amounts and should stay under roughly 10 percent of total intake. Laying hens benefit from free-choice oyster shell for eggshell strength. Grit is needed by any bird eating grass, scraps, or whole grain, so it can grind food in the gizzard.

The Dorking is a generally hardy breed with a typical lifespan of 6 to 8 years. Most health problems are the parasites and ailments common across backyard poultry, with a few points specific to the breed's build. The short legs and low stance mean foot and leg health warrant close attention, and the large single comb carried by some varieties can suffer in frost.

Preventive care

• Provide a dry, draught-free, well-ventilated house.
• Check feet, the fifth toe, and footpads weekly.
• Offer a dust-bathing area to control mites and lice.
• Keep feeders and drinkers clean and rodent-proof.
• Quarantine new birds before adding them to the flock.
• Follow a routine worming and parasite programme with veterinary advice.

Dorkings are housed much like other standard chickens, though their build calls for a few adjustments. As the birds sit low and carry short legs, perches should be kept low and the run level and well drained. The house must be dry, draught-free, and well ventilated to guard against respiratory problems and limit frostbite on the comb during a cold snap. Allow generous floor and run space, since the breed is medium to large and forages actively.

Setup checklist

• Dry, level, well-drained run.
• Low, wide perches to protect heavy birds and short legs.
• Clean dry bedding refreshed regularly.
• One nest box for every three to four hens.
• A sheltered dust-bathing area.
• Predator-proof fencing and secure housing at night.
• Shade in summer and a draught-free roost in winter.

Dorking eggs take around 21 days to hatch, the same as other chicken breeds. The breed is well known for going broody, and hens prove attentive, reliable setters and mothers, so natural incubation under a broody hen is a practical option. For artificial incubation, keep to standard temperature and humidity and turn the eggs regularly until lockdown in the final days.

Hatching steps

1. Select clean, well-shaped eggs and store for no more than 7 days, pointed end down.
2. Warm the incubator to a stable temperature and humidity before setting the eggs.
3. Set the eggs and record the date; mark each side if turning by hand.
4. Turn the eggs at least 3 to 5 times a day through day 18.
5. Candle around day 7 to 10 to check for development and remove any clear eggs.
6. At day 18 (lockdown), stop turning and raise the humidity for hatching.
7. Leave chicks in the incubator until dry and fluffed up, then move them to a warm brooder.