How to process runty dark cornish? Is it worth it?

[Germaine_11.20]

The only way to compare is to say that they are 12 weeks and there are some that are smaller than the 8 week black bantam cochins. There are some nice big ones, some medium ones and then the small ones. The small ones just don't get bigger.

 

[ScoobyRoo]

I was wondering what I would do if I were in your shoes. *Hhmmmm* This is what I would do. I would go ahead and process the runts, skin them, breast them out (keep those), and make stock out of the rest and feed the gunk (after strained) back to my dog, cats and flock. Yes, I do feed the gunk back to my flock also. If you are not a food canner, maybe you know some one who is and will love to have the carcass. Just a thought. I'm with you, I don't like waste.
Good luck on whatever you decide to do.

 

[Germaine_11.20]

Thanks Henryschickens. I think that is a great idea. I am a canner at times, but I think soup, casseroles are going to be the ticket. I do feed all the "extras" back to the chickens, they love it.

Thanks to all for your help and advice.