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Culling Layers

Discussion in 'Meat Birds ETC' started by mtnhomechick, Dec 26, 2008.

  1. mtnhomechick

    mtnhomechick Songster

    Jun 27, 2008
    Mountain Home, AR
    How old is TOO old for culling laying hens for meat? Can they only be used for stew?



  2. silkiechicken

    silkiechicken Staff PhD Premium Member

    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.
  3. mtnhomechick

    mtnhomechick Songster

    Jun 27, 2008
    Mountain Home, AR
    The ones I'm considering are 9 months old. I was hoping that at under a year they wouldn't be too stringy.
  4. silkiechicken

    silkiechicken Staff PhD Premium Member

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

    joebryant Crowing

    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.
  6. silkiechicken

    silkiechicken Staff PhD Premium Member

    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.
  7. Trollkiller

    Trollkiller Songster

    Oct 26, 2008
    Lake Como, Fl. 32157
    At first glance I thought the title was Culling Lawyers. I really should wear my glasses when at the computer.

  8. Sunny Side Up

    Sunny Side Up Count your many blessings...

    Mar 12, 2008
    Loxahatchee, Florida
    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.
  9. mtnhomechick

    mtnhomechick Songster

    Jun 27, 2008
    Mountain Home, AR
    This is my first year and first experience with chickens. Now that I have a " season" under my belt, I want to thin out my flock and get more of the ones whose eggs I prefer. The ones I am thinking of culling are some mean rirs. I am not sure I'm culling them anyway. Just wondering.
  10. Katy

    Katy Flock Mistress

    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.

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