I have never eaten them, so I can't answer that......although mine started laying very late (7+ months) they lay a decent size and almost every day....
Great layers; terrible meat birds. I offed my beloved Fancy Boy for too much crowing only to find him to be ALL feathers. He went into a stock pot, then made about one and a half cups of stringy chicken salad. Boy he was a beauty. Still have the hen. She is one of my best layers. I've since bred her with a barred rock and got a pretty hen who lays green eggs also.
Mine took awhile to lay,but now are pretty good layers.One lays the super jumbo sized eggs.
Never eat one,but heard they are a little gamey.Someone who likes pheasant may like them. Will
I've butchered a couple and for their size they make scrawny meat birds. They look bigger than they actually are. I do like the hens green eggs though.
We butchered a rooster a couple of months ago - it was scrawny and the dark meat was tough as shoe leather, but the breast meat was tasty. Wouldn't recommend them for meat.
I had very similar success trying to make an egg producing chicken breed into a meat bird as I had making a sow's ear into a silk purse. I did manage to make a pretty good chicken soup and great headcheese thaugh.