Quick question--there's lots on home slaughtering I will dig deeper into it later, but I actually wanted advice on preparing the birds after they are killed & plucked. We have two roosters (an easter egger and a barnevelder) that are 3.5 months old. I did not raise them for meat, but assumed they were girls, until it was clear that they weren't. My question is, at that age, are they good for baking/roasting? Will they taste appreciably different than birds from the store or require different cooking methods to get the best result? Or would chicken soup/stew be best? I know nothing about meat birds and the difference between preparing a bird raised for the purpose v. one you need to cull. Concurrently, I do have a thread asking someone to take my roosters for me. If someone wants them, they are still welcome to them. However, in the last 24 hours I've realized that it's just plain silly, as a chicken-eater, to constantly scramble to find a home for our accidental boy chickens. If I am willing to buy them shrink-wrapped at probably $25-$30/chicken, then I should be willing to kill, pluck and gut them myself.