Habagat Philippine Fowl, a meat chicken that can fight
Habagat is not gamefowl. It is a meat chicken, that can fight. It is not for big events, not for online betting. Not for gamblers. It is for farmers and common sabungerong Pilipino.
Its meat has the flavor and texture of a native chicken. It is raised like indigenous chicken. It just so happened, it is also designed to be game, very much gamer than the ordinary native. It cuts well too. It is as fierce, as smart, as quick and agile as the American. Indeed it can compete against the American.
Chickens were first domesticated both for eating and for fighting. Therefore all chickens were originally fighting cocks or game cocks. And all chickens could be eaten.
But different breeds of chickens evolved accordingly. Some evolved into better fighting breeds such as the American Game, the Irish Game, the English Game. Others became layers or broilers or meat class chickens such as the leghorns, the Cornish Cross, the RIR and Jersey Giants.
Some indigenous chicken were left alone. These indigenous chicken remained for meat, for egg and for fighting.
So, no wonder we could come up with such chicken as Habagat, a meat chicken that can fight.
Raising Habagat is just like raising any indigenous meat chicken.
Like any other indigenous meat chicken, the Habagat is best raised under the free- range system, semi-intensive system or pastured poultry. The indigenous chickens are the ideal breeds for these methods of raising.
Under these systems of management, the chickens are allowed to forage and look for their own food. Free ranging and pasturing are also best for fighting roosters as it will provide ample exercise to develop muscles and savvy in the wild that will make the roosters fit for fighting.
Pastured or free ranged chickens also boast of the most delicious meat, and they lay the most nutritious eggs.
“Factors affecting the flavour of cooked chicken meat were identified as breed/strain of the chicken, diet of the bird, presence of free amino acids and nucleotides, irradiation, high pressure treatment, cooking, antioxidants, pH, and ageing.” (Factors affecting cooked chicken meat flavour: a review D.D. JAYASENA1, D.U. AHN2, K.C. NAM3 and C. JO1*)
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