I have a question I almost cringe to ask, but it is production related....When you cull birds at a young age, including chicks up to maybe 12 weeks, what do you do with the carcasses? The birds are so small and have so little meat...processing must be a nightmare...so what do you do with them?
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When small, they are easily cooked like quail or Cornish game hens. A little bigger, say 12 weeks size, they can be spatchcocked and baked or barbecued. This season, I am going to take a stab at canning their itty bitty breasts/thighs/legs, as we are fond of a quick chicken salad.
Angela