The drawing method of chickens
There are many types, breeds and colors of chickens. Here, we will introduce one of the common ones. You can use this as a reference to draw other breeds of chickens. When drawing, you can represent the head and body of the chicken with two oval shapes (with the same size as the chicken). Starting from the back, use loose strokes with deep and light ink dots to depict the flight feathers. Then, draw the chicken's beak and eyes. The beak should not be too sharp, and the ink color should not be too dark. Then, use the dot-threading method to draw the chicken's neck and upper secondary feathers, aiming to create a fluffy effect. Next, draw the abdomen and tail. The chest should be darker at the beginning and lighter at the end. The tail should be drawn with deep ink dots. Finally, draw the chicken's feet.
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The arrangement of the chicken's comb and teeth is relatively neat, but when drawing, it should not be too neat. Pay attention to the use of the brushstroke to express its soft texture.
When drawing chicken feet, like writing, pay attention to the starting, moving, stopping and ending of the brushstroke. Male chickens have spurs, while female chickens do not. The tip of the claws should not be drawn too sharp.
The "loose brushstroke" mentioned in the text refers to spreading out the brushstroke, making it appear as if the brushstroke is spreading out. When dotting and drawing, start by forming a dot and end with a thread. The back and chest can be drawn with only dots, while the neck and upper secondary feathers are dotted and threaded.
Here are three pictures. The first picture shows the chicken being drawn starting from the back and then adding other parts. The second picture shows the chicken being drawn starting from the head. In general, the order should be chosen to facilitate the expression of its dynamic form and make it easier to draw. It is not necessary to follow the formula in "Jieziuyuan Huapu", but the drawing method should be selected based on the different dynamic forms of the chicken and the convenience of the brushstroke.
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