Hi There - I always have to put in a word for the traditional English Cuckoo Marans,
mainly because people never think of the possibility of eating them.
They were originally valued as a meat bird, and only later for their eggs. The flesh is fine textured and very white with a gourmet flavour, though mine tend to carry no fat unless I specially fatten them for the last couple of weeks
From Wikipedia -
"During 1929, Lord Greenway was attracted by the particular fleshing qualities of the Marans he saw at the Paris exhibition. (The birds having a fine textured white flesh with gourmet flavour, and at the time fast growing) Unfortunately at that time there was an import restriction on livestock, but some eggs were smuggled into the county that same year in a luncheon basket as hard-boiled eggs.
J S Parkin, Lord Greenway’s Poultry Manager hatched stock from these eggs and found the brown egg factor – he was so impressed that as soon as the restrictions were lifted he imported 60 day old chicks"They will take much longer to mature, but when dressed out will be a good weight something around 5-6 lbs generally with little wastage
I wouldn't choose them if I just wanted "meat birds" but well chosen they make a good dual purpose bird, the dark brown eggs always give a wow factor to a box of eggs even if just one is included.
All the best
sue
Dark Brown Eggs