Yep. Just process them, let the meat age in the fridge for a few days (I'd do it in a brine) and then either cook and eat or freeze to use later. Because they're older (dual purpose chickens for meat are usually processed no later than 16 weeks or so, Cornish X are generally processed at 6-8 weeks) you'll get the best results if you use their meat in a stew, slow-cooked casserole, soup or something where you marinade the meat before using -- fajitas, made right work great with older chicken.
Alright thanks for the info! I'll process them up soon, it's a shame to kill em but there so skidish and they get picked on. Might as well save some feed
A family friend who raises chickens says hens taste the best butchered at two years. I don't know his technique for cooking them, but I bet 9 months would be great! I'd definitely say brine them. Let us know how it goes!