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You have the 'raising them' part down so well, now you just need to learn how to cook....
Next time you have an older bird to cull, get out the crock pot. Or go buy one, if you don't already have one. A couple of hours or so before you go to sleep for the night, season the bird, put it in the crock pot, add a cup or two of water, put on the lid, plug it in, set the thing on either high or low, (not "warm", that really does just keep already cooked food warm) then ignore it. Go to bed. The next day, you'll have tender, delicious chicken. If the bird's more than 4 or 5 months old, brine it for 24 hours before you cook it. It's really that simple. The only way you can screw it up is to not let it cook long enough.
You can take that meat from the bones, chop it a little, heat it up in a skillet with a little cumin, chili powder, and your fav salsa. Spoon it into a taco shell, (or a heated tortilla, either corn or flour) top with some grated cheese, chopped tomato and lettuce, (chopped onion optional) for some of the best tacos you ever had. I like to take the broth from cooking these birds, and heat it in a saucepan with enough chili powder to make it a deep rusty red, some cumin, a little cilantro, just a dash of cinnamon, and let it simmer about 10 or 15 minutes. Then I mix a little corn starch with cold water, and slowly stir it into the simmering broth/spice mixture. It'll thicken right away, but I don't want it too thick. I stop when it's just a little thinner than brown gravy, it's a great chili sauce to either stir into the taco meat, or use as a sauce on top, or use it as chili gravy to make enchiladas.
