Both.
I prefer the taste of broilers honestly. It doesn't have as strong a flavor or the same texture of a heritage bird, but that's fine with me. I did heritage (buckeyes)last year. They were great in soup and dumplings, much better flavor. Not enough meat to feed my family with one by itself though unless in soup or something similar. I couldnt just cook them any way i wanted and have them come out good,had to be something low and slow pretty much. They also took double the amount of time, space, feed, and work for less meat.
Broilers get a bad rap, IMO, they don't entirely deserve. People tend to forget before they came along chicken was expensive, and most people preferred other meat which they felt more worth it for the price. Chicken was for Sunday dinner only, and only in season pretty much. Broilers have been developed because people wanted an efficient, fast growing, versatile meat, and that's what they are.
Try a few broilers, and a few dual purpose too, see which you prefer. I find the broilers easier for the first time. Much easier to butcher when the time comes because they aren't meant to live long lives. They're fat, they don't do well in the heat, their bones and joints dont keep up well past a certain size,and even with special care will never thrive really once they get big, so justifying putting them in my freezer was easier for me. The pullets are a little smaller, but still provide plenty of meat, just an extra week or two of growing. Less feathers to pluck, and being younger they are easier to pluck. Although by the time the dual purpose boys were big enough their teenage hormones had kicked in and I was tired of the fighting, crowing, not being able too free range then and my layers at the same time, etc, so there's that.
