I slaughter cockerels at 12-14 weeks for grilling. Let rest 2-3 days then put in brine for a good 18 hours.
They aren't huge but near 3lbs butchered if a good dual purpose breed. I cut in halves to grill.
They aren't huge but near 3lbs butchered if a good dual purpose breed. I cut in halves to grill.
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