I've tried just a few breeds so far, but the winners to date have been New Hampshire Reds or Orpingtons for me. The size of the breast is big enough to make it worth the while, but not so big that it overwhelms the leg/thigh. 4 months seems to be about the best age to process for each of plucking, for minimal fat, and for the sanity of not having them crow too much! I made the mistake of scalding at 130 for one bird this weekend and it took forever to do a bad job of it. I bumped that temp up to 150 for the next one, and the feathers nearly fell out on their own. Quartered the chickens AFTER the two day rest, then ate some and froze some. Yummy!