I had 2 cornish X chickens from TSC. I'm pretty sure I got them the last week of March. I know that you are supposed to butcher them 8-12 weeks or so... Well, I didn't I was kind of doing an experiment with them. My bro-in-law raises a batch of meaties every summer. They live in a small coop and run. Very small. All they do is eat, and lay around. The first year I was around on processing day. They were the most unhealthy looking birds I had ever seen. They could barely stand, and they sounded like asthmatics. Then he cut them up. They had SOOO much fat in them. It was quite gross. I wasn't fond of how they tasted either. They didn't age the meat at all. Short soak in cold water, then straight into vacuum packs. I decided to see if I could raise a bird that was healthier and tastes good. These 2 birds were raised with the rest of my flock. All layers. They got to eat and scratch and run around with the other birds out in the yard. They grew and grew. Then I started getting ideas about crossing a meat with a layer. I was hoping one was female. I wanted to keep them alive long enough to lay a couple eggs. But they are both roos... and I unfortunately have 4 roosters... well had. My son is almost 2 but not a small boy. He probably weighs 40lbs. Those birds are BIG. But also healthy & strong. I think these roosters weigh about 25lbs, no joke. I wish I had a hanging scale. I could barely reach my arm all the way around them to hold him. Before After That was last Friday. I soaked him over night in that cooler with ice and salt water. I changed the water a few times when it looked funny. I was going to soak him for a week, but then I read in a book that the best way to age them is loosely wrapped and sitting in the fridge. Now how long can I age him? Should I freeze him now? I know no matter what I do he is going to be kinda tough, so my plan is soup, or ground chicken. Also, I saw my remaining rooster trying to mount a hen... would it be possible for him to fertilize her? I'm really curious to see what kind of birds I would get from that cross. Thanks all! Oh and any cooking advice would be appreciated.