He's not big enough for one person to eat, but after a search on here some one posted an article about cooking home raised chicken. "Historic poultry breeds are, in contrast, very flexible as to butchering age. Any historic pure breed can be butchered between 7 to 12 weeks for use as broilers, 12 to 20 weeks for use as fryers, 5 to 12 months for roasters, and over 12 months for stewing fowl." What are broilers and roasters? I know fryers would be fried in grease and stewing fowl would be for soups. We ate a NHR rooster that was 22 weeks old and he was awful tasting and stringy/tough. I boiled him in salt and then made a chicken vegetable soup. I want to do this one right, after he grows a bit more. TIA, Melissa ETA: I just went through the picture thread of "How to process a chicken" and may be we didn't clean him up enough or cut his tail off. I'm ready to try again. I have10 Plymouth Rock eggs in the incubator and I want to grow out the roosters for freezer camp.