Heritage Meat Birds Culling Age

[song of joy]

I've processed cockerels at ages ranging from 13 to 30 weeks. I almost always slow-simmer them in a stock pot for 4 to 6 hours at 180 to 200 degrees F, until the meat falls off the bones. They make great soup!

 

[Maeschak]

Learn how to make capons out of them. They turn into a fat juicy great tasting chickens at just about any age. If they don't survive the process you get to eat your mistakes. It's a win win except for the chicken sometimes.

do you know a good set of tools to purchase?

 

[Reuven Beulah]

Thanks guys for all your input. I don't wait till they are 20 weeks because of the sexual hormones I suppose as one of you mentioned. In my experience, culling at 18 to 18 1/2 weeks is the best compromise for tender-ish meat, size, and taste. That has been when my cockerels start crowing. So, I thought that it was the case. But I guess I've been proven wrong here on this thread.