You may find that feeding them out to be not economically advantagous at this point in time of their maturity. Consider butchering them as soon as possible, rest them in the refrigerator for a couple of days, then cook them in a CROCKPOT untill tender . As for the quality, that will be your judgement call as each of us has a different idea sence of quality. There are some specialiszed crossbreeds of meat chickens where they are meant to be butchered ar 6-8 weeks of age for friers and roasters, and some others that are meant to be butchered at `12-16 weeks of age for the same carcass weight for friers. There are also the dual purpose breeds that will reach the same carcass weight, they will all consume similar amount of feed, but will take twice as long to reach a carcass weight of 4-5 pounds and will be mature enough to CROW like I would think yours are now doing. Please let us know what your results of your meal was.