Most small farmers, a century ago kept chickens. Now, farms are huge and other than the factories, most chicken keepers are smaller, such as yourself. Still, there's something to be learned from old ways.
In early summer, hens tended to go broody, if they were going to go broody at all. Thus, the old farmer sometimes got his flock "renewed" in a natural way. Every two or three years or so, he'd bring a new rooster home from another farmer from across the county, to keep his blood line fresh.
But chicks have been hatched by small hatchery enterprises for at least 200 years, and perhaps the farmer would bring home 50 day old chicks as well. Between new roosters and bringing home chicks, the flock was always getting renewed. Rest assured, 5 months old cocks and lesser productive hens were being butchered, come October, for meat as well. Farmers only "carried through winter" select hens and a roo. There was always turn over. There was little expectation of a hen being allowed to molt more than once. She seldom got the opportunity. By the time she approached her second molt at age 2.5 years, she was quite likely headed for supper with dumplings.
With some modern adaptations, these practices remain, pretty much our pattern.
