That was exactly my thought when I gave away my 10 little 3 mo Blue egg layers. Too small for meat and 5 were already crowing at 8 weeks. I'm going to be selective at what I process. I want a good return on my effort. If you aren't comfortable with this, look around for someone to help you process it next time. The feed store might know of someone who can train you I found a local BYC buddy who let me come over and observe and help her process a few. I almost gave up but after pondering on it for a few weeks I decided that I didn't like the way she went about it. Axe and skinning. I did it by myself the next time and while it wasn't perfect, by any means, (knife was dull as a butter knife) It got done and I have bought a filleting knife for next time. It does get better. Put the chicken in the freezer and wait a couple of weeks to eat it. Then it's just meat.Well we did it. Me and Twinnie culled our first bird. It was both horrible and facinating at once.
Horrible as it stunk horribly and was an terribly long process to clean him out (we have never gutted an animal before) and wonderful because we discovered the meaning of claufing (crying and laughing at the same time half out of terror half out of relief), facinating because we now know we can do it if it came to it and discovered that the Black copper Moran roosters we have are not worth the effort it takes to process. They are not very meaty birds at the moment. So we are now trying to sell them as we're certain. Their crowing is driving the neighbors nuts. Got a nibbler hopefully they'll buy em up tonight