Hi everyone, We've only this year entered into chickeneering, and we realize that the day will come at some point when my girls no longer lay and will need to be butchered. I know that with regular "meat birds", they are processed at around 8 weeks of age & are yummy and tender. How old is "too old" to process a hen? Also, from what I've gathered from others, older birds should be stewed rather than roasted ... is it because the meat is tougher? I don't mean to sound stupid... I'm new at this and just learning. What is the most suggested type of stewing method/recipe for older chicken? If we ever get a big enough place where we can have and process meat birds, I think we'll probably just start letting chicks hatch from our dual-purpose breeds & cull the young males for their meat. Is that something that others do? Does it usually work out pretty well? I am not looking to make a living at chickeneering, just lookin' to feed ourselves and maybe sell a few dozen eggs here and there for pocket change, but that's about it. We are currently city-chickeneers but hope to be moving to a quieter, more spacious, more country setting in the next year. Thoughts, ideas, suggestions? Thanks!