Culling Layers

Once they've been laying, they'll be good for stew, slow slow cooking and broth. Even slow cooking might be stringy in the end.

 

You can try, just do slow slow cooking. Most are too tough for regular types of food by 20 weeks.

 

Quote:So what do people do with older hens and roosters if they're not fit to eat. Also, what do people do with excess Bantie roosters of any age? Seems that they wouldn't make a mouthful.

 

Coc au vin? I think that's what it's called. A method of slow cooking roosters.

Most old hens here and banties, including silkies and such, are used to make a very rich soup base. The silkies are used to make medicinal soups. The flavor of old stew hen and mean rooster is wonderful and very strong compared to store birds that are 8 weeks old. They've had time to age and get flavor.

 

At first glance I thought the title was Culling Lawyers. I really should wear my glasses when at the computer.

 

I'm wondering why you are culling layers at just 9 months old. Seems they should still be laying well at that age. Unless they're taking a break for the winter & you don't want to keep feeding them? But I know many folks eat up their older laying hens, after at least a full year or two, even more. They're usually used for stew, and I'd think the low & slow simmering would make them tender enough to eat.

Folks have been telling me that you can process bantams too, like other small meat birds like quail & partridge.

 

My grandma and mom used to cook them and grind them up and make pressed chicken out of them. It was kind of like a sandwich spread.