i have been reading up on peoples progress with cornish Xs and it seems like so many people are having ones with spraddle leg and/or the chickens are dying before they can reach time for processing. is it really that hard to keep those cornish Xs alive? if so, am i better off to just get a 'broiler mix' from a local hatchery? i don't know what that would entail for breeds, it doesn't say other than that its not cornish Xs. does a 'broiler' not taste as good? we mainly use boneless, skinless breasts for cooking. i used to get mine from a friend's family member who raised the crosses but he passed away so i need to find a new source.