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Quote: I know what you mean, I raised a few last year. I laughed at the "chicken plants" part. DP breeds have more flavor and firmer texture. I'm going to slow roast one soon. I just can't decide on using a honey/mustard/lemon glaze or stuffed with rosemary&garlic. At 12 weeks they would make...

Quote: Probably 9 out of 10 of the roos I take to my poultry auction are destined for the chopping block. The same probability goes for selling them on craigslist and the "farmer out in the country who has a bunch of hens but no rooster".

The Broilers you raised are designed to grow as fast as possible and make the most meat on the least amount of feed. They are not normal chickens. But this is an compromise, they are only good for meat and thats it. If you what to raise more you have to buy more. The dual purpose (aka Heritage...

They don't have to be broilers to eat them, DP breeds are worth raising for meat. 16-24 weeks is when most people butcher DP breeds. You could butcher some now and the rest when they get bigger. I have an BO and BA roo in the fridge resting now, they dressed out at 5 1/2 lbs each.