Thank you for taking the time to reply. I guess I’m just reading so much stuff that it’s all getting scrambled in my head.
From what I’m reading, I’m not really interested in the Cornish x, they may produce well on meat, but they don’t seem like real chickens. I do want a breed/hybrid that can lay for the next generation. But what I’m looking for may not be possible.
There is no reason you can't raise your own. Don't get focused on breed, focus on what you want out of a bird, and what a bird offers for your environment. RSL/BSL (at least the ones we usually talk about here) are basically purpose bred layers - typically very early to start laying, large (or larger) eggs, high frequency. Due to parent stock, BSL tend to be a little larger than RSL - as a "pure" layer, that's not very attractive - they eat more to maintain the larger body weight, but as a more dual-purpose bird, that's somethign of a benefit. As hybrids, none will breed "true", but they certainly can be bred, and will mostly throw useful genetics. You will lose the ability to sex-link at birth (their most valuable characteristic), but depending on your roo, you will likely continue to get early laying large egg producers of small to moderate body size.
The big Red Broiler is an attempt to manufacture a more meat, less egg-focused, dual purpose bird. I've heard good things.
The CX is a purpose built meat bird. They are quick to grow, but slow to lay, lay medium eggs, infrequently. NOT what you want.
You might also want to look into the various "ranger" lines - a lot of it is marketing, but again, the emphasis is on a more meaty, less egg focused, dual purpose bird with some ability to free range.
Your management methods will determine flavor and texture somewhat. Active birds are less tender, more flavorful. Free rangers most of all (also, slowest in weight gain). Tractor-raised birds are in a sort of middle ground, while pen-kept are the fastest growing, most tender. Flavor deepens with age, and particularly with hormones - texture becomes more pronounced as well. What you feed will likely influence flavor, but not texture.
Breast/thigh ratio is primarily a function of breed. For the CX and a few others, its pretty high. For most other breeds, more dark meat. Its not unusual for a bird I butcher to be about 1/3 breast and wings (by weight), 2/3 thigh and legs.
and finally, chicken tastes like chicken. With few possible exceptions, the human palette is not nearly discerning enough to taste the almost insignificant differences between the few birds that have significant variations in their genetics - most likely what can be detected is a factor of the way in which they are raised. an 8 week old, free fed, pen kept CX on a high corn diet with all that subcutaneous fat will taste much different from a 6 mo old free range, feed restricted mutt with a lean skin and intramuscular fat - but a 6 mo old CX on the same diet and management is just as flavorful, AND JUST AS TOUGH.
