So I've been debating what kind of chickens I want for meat next year. I've tasted several cornish x from local farms, and finally found someone willing to process and sell me a handful of barnyard roosters so that I could do a taste test. These guys were under 6 months old, and dang, TINY! I mean, I was expecting a rubber chicken looking bird, long and skinny, but these were just so small! I'm assuming they were the worst possible breed for eating, lol, like white leghorn crosses or something. But this was just for a taste test, and there's enough meat on them for that, so I cooked up the 2 largest on Saturday! I cut off the legs and thighs and tossed them into the crockpot with some water, brandy, and seasonings (tarragon, poultry seasoning, salt and pepper.) Cooked it for 6 hours and just tossed in some small potatoes at the end. OMG, it was delish! Served it by itself with some good french bread. The rest of the carcass (including the microscopic breasts) went into the stock pot for broth. Simmered all day. Then I removed the meat from the bones and will make some noodle soup later this week, and can the rest of the stock. One of the birds had a very interesting texture - parts of him had the texture of giblets - really firm and chewy. We love giblets, so I didn't mind one bit. The rest was falling off the bones in shreds, and so tender! Even the white breast meat was tasty, which I typically dislike. The taste really can't compare to a cornish x. It was wonderful! I stood at the kitchen island with my mom and we were just eating the de-boned boiled shredded meat plain, with nothing but a little salt. So much flavor! So my mind's made up - DP it is! I just need to find breeder quality chicks in the spring and get a good selection of birds for breeding going forward. And I need to decide on the breed(s) I want. My short list includes Turkens, Buckeyes, BO's, Dorkings or Dark Cornish. Or some of several breeds and choose our favorite from there (or possibly allow them to breed as a mixed flock and eat the roos, and use the hens to replenish my layers and sell off the extras, since my layers are all hatchery stock and I will probably phase them out over time in favor of breeder quality birds). Heck, I'm even considering an American Bresse pair (a small fortune, I know!) and just keep a breeding flock of a single breed of meat bird, completely separate from my layers. I don't know... Anyway, just wanted to share!