The BEST Heritage (dual purpose) Meat Chickens - Could These Be The Ones?

I got tired of buying hybrid meat chicks every season. Tired of the limited alternatives. Tired of choosing between mushy, sickly, overfed, under excercised tasteless Cornish Cross, and skinny, stringy, 6 month old egg layers to get fryers and broilers for the table. I wanted more. I wanted a chicken that was bred to produce top quality, consistent poultry meat and one that could also be bred and hatched on my own little homestead. I looked at dual purpose breeds. I looked at more active and slower growing hybrids, but they still couldn't be reproduced sustainably. But I may have finally found the one Heritage breed that is primarily a meat chicken, but also is a decent egg layer - and is completely renewable. I just may have found the ideal homestead chicken.
IS THIS THE ONE? Come along with me and find out in this and subsequent videos.

[@raymccarty4612]

I currently have 20 week old Delawares. I also have 7 week old Bresse. I am going to cross them and see what i get. Any update on your project?

[@geneeddleman2132]

post - processing report: I should have butchered my Delawares a week or 2 earlier. They are a more solid flesh than Cornish X so it can get a bit chewy for fryers if they're overly mature. Taste is amazing! But the biggest con for me is that the skin was like leather. Not real appetizing. I've had to give up my breeding project though due to other committments.
your cross sounds very interesting. Keep us posted.

[@pattyogreen2818]

@@geneeddleman2132 what age do you think is the best for butchering?