Best tasting heritage breed meat chickens????

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I just bought some Light Sussex eggs for the hatchalong, from a lady that also cross breeds them with GLW's for sex links to sell the girls as chicks for layers and raises the boys for meat. I'd love to try something like this a few months from now to raise my own meaties. I'll have to do a lot of reading to figure out what I want to cross for the "best" meat birds that I can hatch myself.

Experienced people, what would you do with this?

I have 11 young layers (2 RIR, 1 Australorp, 1 Barred Rock, 1 Buff, 1 barred Cuckoo Marans, 1 Blue Orp and 4 SLWs) Probably all hatchery stock.

11 - 2 wk old unsexed chicks (1 welsummer, 1 mystery , 1 ameracauna,/EE (backyard farmer) and 1 CS, and 7 buffs (breeder)

36 eggs in bator, LS, EE and Am
 
green_thumb said:
Great information in these old threads!
Click to expand...
I have read this one many times and from way back before I even had a screen name in BYC. This is the first time I read it after having and sampling the meat of some of these breeds. I honestly can not tell much of a difference in flavor but I do like how the dorking has a long breast so even if they are not fleshed out and a little skimpy you still get quite a bit of breast meat. I would love to see a taste test with all the different varieties of free range meat birds that have bene gaining in popularity over the last 5 or 10 years.
 

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