The Bourbon Red variety was recognized by the American Poultry Association in 1909. It was ambitiously selected and promoted for utility traits, including a production-type conformation with a heavy breast and richly flavored meat.

The Bourbon Red was an important commercial variety through the 1930s and ’40s. But as time went on, it declined in popularity as it was unable to compete with the broad-breasted varieties. Since 2002, renewed interest in the biological fitness, survivability, and superior flavor of the Bourbon Red has captured consumer interest and created a growing market niche.