Laying hens need space and coop for laying eggs and require a nutritious, balanced diet with protein and calcium. They usually begin laying eggs around 16 weeks and typically provide the best egg production for 1-3 years. Keep in mind that meat may be tougher if butchered after egg production ends and their leaner bodies may produce less breast meat. Laying hens tend to explore and use the chicken run area and enjoy fresh grass.

Broiler chickens require different space requirements (½ sq-ft/bird) and a high protein diet to promote rapid growth. They're usually butchered around 8 weeks before egg production and come in male or female. They carry more weight for thicker breast meat but have a lower tendency to move around and explore the run area.

A third option, dual-purpose chickens, have been bred to produce the best quality of meat and eggs. They lay more eggs than a broiler, yet carry more meat than a layer hen. With the dual-purpose option, homesteaders may opt to raise chickens for eggs and process the roosters after 6-9 months. Dual-purpose chickens have similar space requirements to laying hens and can eat the same diet as layers. They are usually butchered later than broilers and come in male or female. Their meat has more flavor but is less tender and has less meat than broilers.

If you're looking into homesteading chickens for both purposes, focus on selecting chickens that have been bred for laying eggs. These breeds are specifically designed for optimal egg-laying, ensuring consistent and reliable production.