My search brain isn't working I'm a dark meat eater, and from the roos I've eaten, I've been very happy with how gorgeously dark the legs and thighs were. I have some CX chickens I purchased from a person who grew them free range and "happy", but they still don't have that dark meat, it's just like breast meat with a tint. What all makes a good dark meat? Time? Breed? Stupid knee kiboshed my plans of getting chicks to put in the garden this fall (it's going to get too cold too soon), but I have the spring. I'm wavering on CX for the short time, something like FR, or just going the same way I've done here with the bad roos, getting some DP boys and raising them to 15-20 weeks (with just three of us, a 3.5-4lb bird is fine and dandy). What is the dark meat like on Freedom Rangers? Is dark meat dependent on age more than breed? What DP breeds dress out well with good meaty legs at 15-20 weeks, other than the RIR and SLW I've processed?