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Thank You so much for all the great info. This will be my first time butchering if I can muster up the courage. The chicks I have now are not meat birds so I am sure they will have a much smaller carcass than the store bought birds. They are 2 Golden Laced Wyandottes and possibly 1...

Thank You for the info. Sounds like they need to be butchered fairly early. I would hate to go thru all the butchering, just to be have a stringy unedible carcass in the end. Is the time to butcher when they first start crowing?

Thank You for the advice! I cant wait to try the home grown meat! Although I am not looking forward to the actual butchering day. What kind of chicks are in you avatar? They are gorgeous with those blue hues!

Saw a thread were someone laid a moisened towel over hers. Any of it would work well...you just dont want the skin to dry out.

no you get the guts out ASAP. You dont want all that bacteria inside the resting chicken.

Hummingbirdhollow any advice on the cooking of my roos? I would like to smoke them...but sounds like that will not be much of an option ????

@jyurina How old were your chickens? I have a couple of Gold laced Wyandottes 3 weeks old that I believe are roosters....trying to plan when to do the deed. I would like to smoke them on the smoker all day about 250 degrees.