We've been eating up the extra roos we hatch, but haven't yet processed a bantam. Is it worth the effort for the amount of meat you get? Is it difficult to get your hand to fit inside for cleaning? Would it be better to instead split the carcass down the middle? Are they more tender since they're smaller? Most of the time I simply slow-simmer my birds for a few hours and then de-bone and separate the meat for later use. Would that be the best use of a bantam? Thank you for you imput!
Sunny, you are on the right track. Just simmer about a half dozen at a time, take out the bones, add some dumplings, and you will have a feast. YUMMMMM !!!
Bantams are definately worth processing. They are small and easy to skin and clean. You can do it in your kitchen sink. One bantam roo can make a small pot of soup or a meal for one person.
