La Fleche as a meat breed?

[Country Parson]

Anyone grow La Fleche as a meat bird? I've read other discussions on Backyard chicken about this bird, but those seemed to be focused more on perserving/breeding for proper form (obviously a good thing). My interests are more practical. I've read that this is supposedly the "best tasting bird", but has anyone here actually eaten one? What is the size of the bird? Breast? Weeks to slaughter weight? Any other info would be much appreciated.

 

[Yellow House Farm]

Quote:
I've eaten many. They're delicious, with very white breast meat of fine grain. Sizewise they're too small. But for the home, that's neither here nor there. You just start hatching and cullling for size. If you have the inclination, go for it. They'll never get there if no one ever takes up the challenge. It is where they are supposed to be. In France, they're a traditional capon bird.

 

[chickmashnoon]

happened to be surfing for info on them and this is exactly what I was looking into the breed for! YellowHouseFarm- have you had any problems with winter hardiness? I'm hoping if they are slowly acclimated they will adapt to midwestern winters.. I'm also very happy to hear that the breeding for standard hasn't ruined their functionality. I know this is an old thread, but if anyone else is breeding for function, please let me know! I have eggs in the incubator right now but will eventually want another bloodline to cross with and would like some that are selected with meat quality as well as standard in mind.