I have a huge black Orp roo, easily over ten pounds. I will be breeding for new layers this year and was considering using the cockerels as meat birds. The hens are a mix of Orps, Barred Rocks, Speckled Sussex & Wyandotte. I have done lots of reading and know they won't be as big as traditional meat birds and that I may have to harvest them at a later age due to their slower growth. I have an odd question though..and I hope it's not stupid......I have read that white birds are desired as meat birds because of the lighter skin, something to do with the feathers leaving marks on the dark skin?. Does that mean you can only use dark colored birds in stews & crockpot cooking with the skin removed or can they be served roasted? What exactly does a dark skinned bird look like roasted? is it unappealing? Thanks for your replies.