Never mind, just saw this was in the meat thread. Have you ever processed a bantam before? I have processed thousands of birds and I couldnt imagine it would be worth the time on a bantam...
Bantam chickens are usually ornamental breeds, for pets, eggs, etc.
I mean, a chickens a chicken, I'm sure it will taste just fine. But it will not likely be more than 1 - 2 lbs of very stringy meat and it will take them a while just to get to that weight.
It will also be harder to eviscerate, there is no way I could get my hand inside to pull out the viscera. I have a hard enough time with small standards.
If I were you I would rehome and look for a more suitable meat bird to work with. A Rhode Island Red, Cornish, Rock, etc
If it's just those 2 it looks like that's an okay space to keep them until slaughtering age, though they would be happier with a larger space. Most people don't process a standard sized chicken until 16 weeks (unless it is a meat hybrid), so you'll have to decide what age you think is best for the size of the birds. If you're interested in humane raising and quality of life, I would also put some soft bedding like wood shavings, sand, etc. that they can scratch around in and take dust baths in. Regardless, I would supplement their chicken feed with table scraps (fruits, vegetables, breads, meats; everything but raw potato skins).
Thank you friend i will make sure they are happy and will put sand or wood shaving and give them treats thank you very much for all the comment i just love them they are so nice the japanese chicken but would they be good layer if they had sun and all they need?