I've been able to sell
one, gave a couple to folks who needed or wanted them.
But there are
way more people who are also trying to get rid of them,
it's not worth the trouble(IMO) to post an ad then deal with all that.
I keep chickens for food and hatch yearly for replacement layers and don't have the resources to house and feed a nonproductive bird.
So.....
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I slaughter cockerels at 13-16 weeks, before they start causing chaos and while still tender enough to grill for that crispy skinned deliciousness. Not much meat but the grilled bones make for some excellent stock. Anything older than that I pressure cook until meat is done and is saved aside then a couple more hours to get that bone broth.
Resting the cleaned carcass in fridge for 48-72 hours for rigor to pass is
essential for chewable meat from any bird(except maybe CX?). Tho no homegrown bird I've eaten, layer or meat breed, is as soft as a grocery bird, they are more 'toothsome'.