Araucanas and Rhode Island Reds info please? P.S. Can you eat layers?

[WoodChic]

We are trying to decide what breeds of chickens to get this spring. We are planning on getting only 10-20 layers. I used the BYC Breed Selection Tool, (

) and two of the breeds it came up with are available at our chick supplier. Araucanas and Rhode Island Reds. I am asking for ANY extra info on these two breeds. Rhode Island Reds seem rather nice, but it says they are agressive, freindly, (

How does that work?) flighty, easily handled, calm, and noisy. The Araucanas sound pretty good, I just don't know if I really want a frequent broodiness. (I know, I should have un-checked that on the selection tool.

) So... any extra info anyone can offer? It would be much appreciated. Thanks!

 

[RCROE]

we have had both and the RIR roosters were very mean toward the children ! if you are not going to have roosters the RIR hens are great .. the araucanas are also good choice ., just my 2 cents BOB

 

[LarryPQ]

RIRs can be kinda bossy. How about "AGRESSIVELY FRIENDLY"?

Arucanas might be a little hard to find. Most hatcheries sell Easter Eggers (mutt chickens) as Ameracunas or Arucanas.

 

[WoodChic]

Quote:
Lol. Agressively Freindly. Maybe their freindly towards their freinds and agressive towards everyone else.

The place we get our chicks says they have Araucanas, (They only have 4 breeds, cause our order is late

) RIR, Barred Rocks, and Golden Comets. Breed selection tool came up with RIR and Araucanas (2 out of 4 ain't bad at all!).

P.S. We don't want to do meats again this year. We were gonna try and slaughter out layers when they stop laying, but some people say they are really tough and stringy. Are they eatable?

 

[LarryPQ]

Mine are, but I just crockpot most things that still have bones in them.

My issue with store-bought chicken is it SMELLS and TASTES like chick feed. My cockerels and layers don't. it smells like food. Their meat is "tougher", I guess---but I HATEHATEHATE the grainy texture of production meaties meat.

 

[cerridwenn]

grew up with rir hens - we always ate them when they became too old to lay regularly, or if they were egg eaters, or if they attacked other hens. sure the meat is somewhat tough and stringy, but there are things you can do when cooking to lessen that. besides the only other alternative is to keep paying to feed something that isn't "giving back" for another 5 or 8 years until it dies naturally... which would be fine i guess if you have plenty of money and can do that. i don't.