Butchering

[brittanyes]

I have two 9 week old roosters that I can not have, no one will take them so I'm just gonna butcher them. I do NOT want to wait any longer for them to get larger and was wondering are they even going to have any good meat on them? I know they are still small yet but is it even worth the process for what little they may have?

 

[TimCline]

Probably not worth the effort but, what breed? Weights?

 

[bobbi-j]

I would let them grow a little longer, but it's totally up to you. They'll have a little meat on them, but they won't look like the meaty chickens you find in the grocery store.

 

[donrae]

Depends on what is "worth it" to you. Even a tiny carcass can be simmered and used for stock, and the small amount of meat pulled and used for a few sandwiches.

 

[aart]

Why can't you wait another few weeks?
Lack of space?
They shouldn't be fighting, crowing or mating yet.

But like bobbi and donrae say, it's up to you and they'll taste good.
Just remember to let the carcass sit in the fridge after cleaning for 48 hours before cooking or freezing....or I think even a very young bird will be tougher.

I usually butcher my extra cockerels at 13-15 weeks, part them out then grill them. Use the grilled bones for stock/broth.