Al, thanks for your input on dual purpose birds. My take is that something that is dual purpose is not going to give stellar performance in EITHER category, maybe just passable performance (???) That said, I think that the old-timey heritage birds are gorgeous and are a fit for a lifestyle that isn't hell-bent on production. I got into chickens after my husband passed away, as something to "take care of". I like to garden, chicken poop is good for gardens, etc. Knew NOTHING about chickens but decided I had to have them, so approached it in my usual nerd way and started reading everything I could. I started in Oct 2011 with 6 adult hens (all hatchery stock I'm sure) but they all laid pretty well. Earlier this summer I built a 2nd, larger coop and was up to 16 birds, but lost 3 to the awful heat we had. I am SO SO thankful to all of you oldtimers who are sharing your knowledge. I honestly don't eat many eggs, I sell almost all of them which just covers the feed. I do like to eat chicken, though, so am considering trying my hand at meaties this spring. You all have helped me to decide in my mind's eye which of the hens I have now will be butchered to make room for a couple of new layers and possibly some meat birds. I know that I probably won't get enough meat for a pot of soup off the birds I end up butchering (mostly production reds), but hey they laid GINORMOUS eggs nearly every single day. My 2 Welsummers will likely go as well, because they are SO nervous, noisy, and pretty unpredictable in their laying (but beautiful birds, and eggs when they do lay). The best layers for me have been the production reds and the 2 Black Copper Marans I have left. I have one BA who's a pretty good layer and one of the prettiest. I would LOVE to have enough room (and money) to get into seriously raising and showing a few of the heritage breeds, those that have caught my eye so far are Buckeye, Delaware, RIR, Cornish, White Rock, and believe it or not the Black Copper Marans.
By the way, Al, I had to tell you about this chicken breast I saw the chef's grilling at one of the places I work. That breast was darn near as big as a turkey breast. The chefs were all saying that they wouldn't eat it because it probably came from some mutant chicken that had been force fed hormones or something. I looked at it and thought about your giant Cornish
By the way, Al, I had to tell you about this chicken breast I saw the chef's grilling at one of the places I work. That breast was darn near as big as a turkey breast. The chefs were all saying that they wouldn't eat it because it probably came from some mutant chicken that had been force fed hormones or something. I looked at it and thought about your giant Cornish
