I finally processed my extra roos. I knew this day was coming because I made the deal with myself when I decided I would hatch out eggs. Some were gonna be roos and even tho I live in the country....why on earth would I feed all those extra mouths! (my philosophy) And I was over at my neighbours accross the road and BOY could you hear all the roosters crowing, lol. Honestly the only part of the process that bothered me was the killing. I really wanted to try slitting the neck, however it was my neighbour and her mom that were helping me this first time, and she was using the head chopping method. Frankly thats too 'hit and miss' for my liking And If i'm doing it alone from now on, I don't think I can do that by myself. Gutting was almost anticlimactic! Very easy. Their ages varried by about a month. The oldest being about 5 months old. They are all black harco sex link over barred rock and I'm quite happy with the size. The largest was just over 4lbs and the other three just under. So I'm thinking I can easily process at 4 months. So we processed (is butchered the right word for chickens?) four extra roos. Two I hatched out myself, and two broodie raised. Yes, most had names. Those two were hatched out this summer and in the next pic they're the middle two, all grown up! Finished product I felt so good to finally have the nerve to do this. Made me feel like I had really taken responsibility for having my own flock. And as a reward I bought myself a Brinsea mini advance, LOL.