The purpose of this study was to investigate development of supporting system for farmer career and creating perception of Chee-Thapra chicken (C-TP) in people. Twelve birds, separated that 2 male and 10 female of C-TP at age 12 weeks that were tested in the local condition and raising by farmer network of Khonkaen, Loie and Mahasarakham provinces (10 families/province). And C-TP oriented consumer perception by testing cooking chicken meat. The results showed that age and body weight at first egg were 180.19 ± 45.03 days and 1.42 ± 0.23 kg, respectively. Average egg and chick production at first clutch of laying were 11.62 ± 2.85 eggs and 8.56 ± 3.06 chicks, respectively. Mortality rate from 3 months of age to first clutch were 7.00 percentage. The consumers highest preferring meat was pig meat, followed by chicken meat. And chicken meat was prepared for food most frequently as Tom Yum, fried/roasting, north– eastern curry and spicy minced meat, respectively. Consumer satisfaction with roasting C-TP meat for the firmness, odor, flavor and the overall satisfaction were in the very satisfaction level for the taste (score 3.55 – 3.85). Firmness and flavor of the meat were positive properties of roasting C-TP while dried and less meat produced the negative properties. Consumer satisfaction by testing C-TP meat were collected through interviews questionnaire from 92, 86 and 77 consumers that joined “Khonkaen Chief of Government Agency meeting”, "Opening day of traveling Chiangkhan festival" and “Nation agriculture day of north–eastern”, respectively. Perception of C-TP were 27.2, 32.6 and 67.5 percentage, respectively. The firmness, odor and flavor of C-TP meat were in the very satisfaction to most satisfaction level for the taste (score 3.89 – 4.34). For the overall satisfaction, the level of most satisfaction (score 4.29 – 4.51) were found.