I eat mine.I use the entire age range depending on when I cull them.Fryers to roasters.My favorite way after the fryer stage is to skin the breast,thigh and legs and then cut into nuggets.I was just wondering what everyone does with their extra roosters that they don't want for various reasons. Are they worth processing to eat? (The large foul that is).
The whole thigh/leg in one piece.Then take a sharp knife and cut the meat off each side of the bone.Two sides get it.Cut into bite size pieces and then coat with Fry Magic and fry.You do not notice the toughness when in bite size pieces.I also have a cuber for deer steaks that works great on breast meat.Run it through a few times and chicken fried steak.