Developed in the United States in the 1970s to keep the famous blue-egg trait while producing a healthier, sturdier chicken, the Ameraucana earned official breed recognition in 1984. Look for their fluffy cheek muffs and small pea combs. Chicks hatch in a mix of colors, so every one is a little surprise.

Developed in New England in the late 1800s as a dual-purpose bird, the Rhode Island Red often lays 5 or more eggs a week. With deep mahogany-red feathers, Reds are as pretty as they are practical: confident, easygoing foragers that love to roam the yard.

Red Stars often start laying earlier than other breeds and keep going steadily. They're low-maintenance and easy to handle, perfect for beginners and busy households alike, and their golden-red feathers glow in the Hawaiian sun.

Developed in New Jersey in the late 1800s, Jersey Giants come in black and white varieties. They lay large brown eggs and make excellent meat birds too. They take a little longer to grow up than other breeds, but a Jersey Giant strutting across the yard is worth the wait.

Originally from the Andalusia region of Spain, Andalusians are lively, alert foragers. The hens lay large white eggs and rarely go broody, so they keep on laying. Because of how the blue color is inherited, chicks can hatch blue, black, or a speckled white called "splash," so every hatch is a little different.

Developed in Bourbon County, Kentucky, in the late 1800s, the Bourbon Red is one of America's most treasured heritage turkeys, known for flavorful meat. Turkey poults are hard to find in Hawaii, since mainland hatcheries can't ship them here.

Named after Narragansett Bay in Rhode Island, this heritage breed dates back to the 1800s and was once a New England farm favorite. Today it's a rare breed, which makes these poults a special find on the Big Island.