This summer I somehow became the rooster-remover for a half of El Paso County Colorado after volunteering to take someone's unwanted rooster when I was at the feed store. Through word of mouth I ended up with over 20 roosters during the summer. One I kept, one I rehomed and the others were butchered. Anyway, out of the blue yesterday someone called me to ask if I'd take two roosters, a White Jersey Giant and a Silkie. I told her I'd be happy to take them as long as she was aware that I would be butchering them and adding them to my freezer. I'm so glad I did a bit of research before I butchered the Silkie, because I would have thought something was seriously wrong with it. Not only was the skin dark grey but the bones are black and the meat is very dark. Even his testicles were almost the color of liver, rather than the usual color. Bright yellow fat against a grey/brown background. Very strange! Anyway, did you know that Silkie meat is prized in Asia and is considered very healthy, even medicinal? I read an article this afternoon that suggested that it is higher in several key nutrients than standard chicken. He was a mature rooster so I'm figuring a long, low, slow cooking and some tasty soup. Has anyone else ever butchered and cooked a Silkie? Any advice or recipies?