One of our 15 wk White Giants was attacked by the others and pecked badly, so we decided to cull him. We killed him Tuesday night, ate him last night. He aged in the fridge about 18 hours- not the full 24 I had seen recommended, but I thought it was probably close enough. Not alot of meat on him, obviously, and I maybe should have just fried him. For lack of time, I threw him in the oven and roasted, like I typically do with the free- range chickens I have purchased from a farmer. He was kind of greasy and a bit tough...and I am puzzled as to why. Also, the dark meat was really, really, really dark...much darker than I have seen on the other chickens (the others are also dual purpose roosters that were free ranged- unsure as to their type or age though) and it was visually unappealing for me anyway. Is this something typical of the White Giants maybe? BTW, method of slaughter was a hatchet to the head-he had been hurt for a few hours I think before we found him though, due to the extreme loss of blood-he was very weak and could not hold his head up or stand even- we wondered if perhaps his being in pain for so long might have affected the meat?