Finally did the butcher

[Ol Grey Mare]

As your post makes it clear you're not opposed to them being processed, sometimes it's helpful to think outside the box when looking to rid yourself of those extra males. For example advertising them for pick up by someone who chooses to feed a raw diet to their pet dog, or someone who does wildlife rehabilitation, etc can all be ways to be rid of excess birds without having to process them yourself. Just be sure you make it known that the birds are being given away "on the hoof" so takers know what they're getting into

 

[Morrigan]

It was a lot of work compared to what cleaned and ready to eat chickens from the local butcher costs

I can understand where you are coming from. I would say two things. First, it does get faster and easier with practice. Although culling extra cockerels is never much fun, I would no longer describe it as a lot of work -- I see it as a small, fast job now. Second, there is a value, to my mind at least, of raising your own food, and knowing the quality of life the animal had before it was your dinner. Suffice to say, there is a reason those supermarket chickens are so cheap.

We all have to do what is right for us, however.

 

[Geena]

well finally took the time and butchered my two Roos this morning and I gotta say it was not worth the time and effort. Next time I get some Roos I am either going to give them away or let them just run wild and let nature take its course

If they were hatchery laying breed roosters, I agree, hardly worth the effort. But if you cut the neck, wings and feet off first, they can be skinned in just a few minutes. Throw it in the crock pot and make some stock. Feed the meat to your dog, cat or even the chickens.

 

[Mosey2003]

It would be kinder to lop their heads off and throw the bodies in the compost pile than specifically hoping a predator would rip them apart for you.

 

[123RedBeard]

What we still don't know is what breed, and ... how old?

A 16 week old Jersey Giant won't have much meat on it ...

Was it a meat/dual purpose breed like a Plymouth Rock? A 20 week one should/could have some meat on it ... depends on the line ...

Or a Leghorn, or Hamburg?

Banties will never have much meat ... and you need tiny hands to get them clean out, unless you split them open!

How did you end up with the two cockrell's (male chickens under a year old) anyway? Hatchery "oopsie"? ... could only buy them "straight run", or hatch them yourself?

 

[FT Chickens]

What we still don't know is what breed, and ... how old?

A 16 week old Jersey Giant won't have much meat on it ...

Was it a meat/dual purpose breed like a Plymouth Rock? A 20 week one should/could have some meat on it ... depends on the line ...

Or a Leghorn, or Hamburg?

Banties will never have much meat ... and you need tiny hands to get them clean out, unless you split them open!

How did you end up with the two cockrell's (male chickens under a year old) anyway? Hatchery "oopsie"? ... could only buy them "straight run", or hatch them yourself?

They were buff orpingtons that I ordered from local feed store was all supposed to be egg layers but yes two oopsies. They was 17 weeks and really starting to cause problems with the pullets, just being teenagers i suppose LOL. But it was time for them to go, coop and run is a lot more peaceful now.

 

[Ridgerunner]

17 week old Buff Orp cockerels are not horrible as far as hatchery dual purpose cockerels go but yeah, not a lot of meat. I prefer to wait until 23 weeks to butcher mine but they can be disruptive getting there. For you I'm sure that was the right call. You did not intend to raise them for meat to start with.

At 17 weeks they are a bit old to fry or grill. If you try to fry or grill them you'll probably be disappointed in the quality of the meat too, you don't need that. A relatively easy way to cook them is to cut them into serving pieces, rinse them off but do not dry them, coat them with herbs (I use basil and oregano but suit yourself and your tastes), then bake them in a tightly covered dish for about 2-1/2 to 3 hours at 250 degrees F. Yeah, 250, cook them slowly. I think you will be happy with the quality of the meat itself plus the liquid in there is the best broth you will ever have. You might as well make the most of what you have.

 

[Hawgfan]

I always find it interesting how individual's goals and preferences can arrive at so many opinions from a common point. The topic of this thread seems to be a prime example that appears quite often. I harvest my extra DP cockerels at 16-18 weeks for slow frying. I understand it is a sizable chore and they're inefficient to raise. The difference is that I see it as a delicacy of sorts, and well worth the effort for a superior product. Others totally disagree from the standpoint of labor, cost, or the flavor/texture of the meat. I understand. I think that's one of the main reasons I enjoy hanging around this community. Agree or not, I can still benefit from other points of view. Nobody is exactly right or wrong on topics like this, and we can all decide what works best for our own goals. I just wish I knew people in my area that wanted a way to get rid of their extra cockerels!

 

[ronott1]

It was a lot of work compared to what cleaned and ready to eat chickens from the local butcher costs

Processing is a skill and has a learning curve to it. It can be faster if you skin instead of pluck.

Even cockerels with less meat will be fantastic in a stock or bone broth.

I can process two in an hour easily even with plucking. Think about processing again next time and see if you can get some help. I do not set stuff outside and process small batches like two in the kitchen.

 

[Ridgerunner]

Processing is a skill and has a learning curve to it. It can be faster if you skin instead of pluck.

Even cockerels with less meat will be fantastic in a stock or bone broth.

I can process two in an hour easily even with plucking. Think about processing again next time and see if you can get some help. I do not set stuff outside and process small batches like two in the kitchen.

I also skin mine but find the older the cockerel (actually the more mature, that is not specific to age) the harder it is to skin as the connective tissue is harder to pull apart and sometimes needs to be cut. Pullets are faster and easier than cockerels. I'd think broilers would be pretty easy since they are so young. But some people like the skin on.

There certainly is a learning curve, whichever way we go about it.