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I agree with this 100%. I have never raised Cornish X, but we have raised other "meat birds" that take about 12 weeks to mature (Kosher Kings and Color Yield Freedom Rangers). I always give a couple to my elderly neighbors and they always mention the texture being different than what they buy in...

Thank you for sharing your experience. I will check out your website.

That is exciting! Keep us posted. Where did you get your eggs?

Thank you for sharing. I'd love to hear how they turn out for you!

Thank you for the recommendations.

YES!! They are on my list as well. I'd like to find good breeders for each instead of relying on hatchery stock, since I'd really like to get the best results possible.

This sounds like a worthy goal though. lol I'm tempted to try raising them.

It makes me wonder if they just taste like most heritage breeds if they aren't raised under the French method. Personally, I think the heritage breeds taste so much better than the meat breeds.

Of what age would that be? Please let us know how things go. Do you mean to start the milk and corn for the cull chickens and keep the others as breeders and continue to feed them the grower and free range method? Or are you culling the disqualified chickens and doing the milk/corn with the...

Thank you for sharing your experience. Can you recall the age and approximate size of the Bresse once processed? I love the heritage birds, but I wait so long for them to get any size to them and then they're really only good for stewing.

Do you remember what age you processed them at? I'm assuming you mean they were scrawny?

What do you prefer about them?

Thank you for your honest review!

Who here raises them? Who here raises them using the "official" protocol? And who here has actually eaten them? Just for kicks...is there anyone who has eaten them raised "officially" and has also had them raised in the "regular" way, which to me means free ranging and supplementing with meat...