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!