Hi, welcome to BYC!
Raising your own chickens is great goal... very worthwhile in my experience.
1) When YOU are ready, so are they. Faverolles grew WAY to slow for me to keep them as dual purpose. For me they would have to be a breed I was in love with to keep
them as my top choice for DP. They took a really long time to grow out, and matured later... while eating a good amount of feed. Not before 24-30 weeks, IMO for good size boys. Mine all go to a stag pen once identified as cockerel, and I can only process one or two at a time and they are ready to mate before I am ready to process.. So I do it when it's convenient for me.. and according to attitude... anyone with a problem will be dispatched first regardless of size or age. After raising many breeds, I decided to go with the black copper Marans, as the growth rate was was MUCH greater, and the dark eggs are of interest... in addition to having been said famous in french cuisine for meat flavor. It's interesting all the different breeds have different amount of breast verses thigh meat and different pockets of fat or not, with variable ease of plucking as well. But it was attitude along with growth rate, eggs (x large to Jumbo 3x/wk once mature), and ability to forage that factored in. Selling chicks or grow out of a breed many people want is a bonus! At 16 weeks, most my boys are still or even JUST beginning to bulk up. The one who looks the tastiest is the one you wanna keep for breeding. I keep two in case something happens, but never select actual breeders until they are more mature... usually over a year, it's amazing what things can still change from feather color on some to attitude of course. Getting familiar with the standard of perfection while they grow out... try to keep ones that don't have comb sprigs, or split wing, with the correct number of toes and eye color... type thing. I promise you won't regret selecting for quality... and makes deciding who to cull a bit easier. Some culls go to freezer camp, but others got to new homes. Selecting in your ladies is also important. Sorry, more advice than was asked.
2) unmedicated starter (22%) or flock raiser with 20% protein... cracked grains is lacking in vitamins and minerals, possibly even protein that a formulated ration will have. You are indeed what you eat... you will get out what you put in. I like to free range, but it SLOWS growth
slightly as they spend more energy messing around verses being confined and bored. They have much longer legs than store bought chickens. They won't really be fryers anyways and if cooked with a slower and lower method will come out quite tasty. You might get away with feeding 18%, but I wouldn't. I just go with the 20%, though sometimes I cheat and add in gamebird or turkey starter or grower and mix to get my protein around 24%. 22% protein was shown to give the best hatch rates which to me says more nutrients in the eggs my family is consuming. BUT there is a point of no return where you are just making expensive, extra smelly droppings. Oyster shell is always provided free choice on the side for layers. What is available to you consistently, that meets the need of your flock (most basic difference regardless of label is protein and calcium content), with a fresh mill date, at a price you can afford... is what's best! The Faverolles were at the beginning of our processing adventure... and we started skinning before trying to pluck. But I didn't have nearly as much understanding then as I do now, so I cannot recall the particular carcass qualities of the breed. They are pretty birds.
3) I feel like free ranging does make for leaner muscles.. which could contribute to texture or flavor. Nothing a little brine, marinade, or proper cooking won't handle. They will never be the same as the store bought, unless you do raise broilers. They are more flavorful though a tad more chewy... but I wouldn't go as far as saying tough and consider that human error... which might include not resting long enough. We even use ground chicken sometimes. We use old hens or cocks and make some shredded enchiladas, tamales, tacos, bbq sandwiches, chicken pot pie, you get the idea. Free range is MY preferred lifestyle, it makes less cleaning for me, and the open bottom pens are pain to fuss with daily for me. I have considered confining for 1-2 weeks before processing, but just don't have the time to keep track of that many experiments right now. In theory, they will adjust their caloric intake to meet their energy demand, and while they are sitting instead of walking their muscles will start to get "fatter" and essentially loose some muscle... doesn't seem like a worthwhile trade off to me... but I DO wonder what impact it has on both flavor and texture... I mean I'm gonna add butter anyways!
4) Oh good I think that covers the extras I added into the previous answers. But I will add a little more, hope ya don't mind... personal experience, preference, location and all... White Rock rocked in the DP department, though I recently discovered how beautiful the partridge color is in that breed. I am currently testing Speckled Sussex and really dig the birds themselves. Basically to me you can eat any bird and raising breeds you love makes it much truly fun. I'm glad I raised several breeds and got a chance to see for myself... things are never the same as they are on paper. For example, Orpington just weren't that friendly or special and grew way to slow in my experience. Raising heritage breeds will never save dollars... but it does so much more for me than that, I know. New life from the hatching is so cool! I have recently considered trying Faverolles again, they are cute and SOUND really good.
If you're gonna offer cracked grains.. I advise doing so as a personal
treat form you, later in the day... after they had their fill of feed, not to exceed 10% of their total daily ration... in order to keep things balanced. Then they associate goodies with you.
Have you seen these to comparisons of different breeds...
http://www.sagehenfarmlodi.com/chooks/chooks.html
https://livestockconservancy.org/images/uploads/docs/pickachicken.pdf
Hey, we can't all have the same preference or there wouldn't be any variety left. Have fun are your chicken adventure, hope you love it here!
