This year we have decided to raise some chickens for meat. I have been doing a lot of research about which ones taste best, and decided to go with the Dorkings or Le Fleche, which ever one the hatchery has available at the time. However, I have come a cross a couple of other breeds, and was wondering if anyone has tried these. They are the Chantecler, Crevecoeur, Derbyshire Red, and the Barred Holland. Please share any information you might have on these breeds. Thanks.