How do they compare to cornishX in length of time to process? How do their feathers compare in removal? I'm ready to order meat chicks now and was happy with the cornishX last year but am thinking of adding a few red broilers this year, not sure if I want black broilers- depends on the pin feathers? How do you cook broilers, besides the obvious? What age would be best to butcher ducks and geese in comparison?