Our small flock of 8 will be a year old soon. (2 red sex-links, 2 partridge, 2 turkens, 1 bantam EE, 1 red frizzled cochin bantam) We are going to try adding to them this year. I know we still have some time but I'm not sure what to do with the older ones once they aren't laying anymore. The red frizzle has yet to lay an egg (she was injured by dogs we use to have but has long since healed) and we've agreed she'll always have a place here. I would love to keep them all long enough to live out their natural lives but we don't have the room. I'm not sure I want to process them for meat birds (we will be trying meat birds this year but we are going to keep them in a separate area and spend less time with them...). We made the mistake of viewing our first group as pets and not livestock or possible food.
How do you rotate out your flock? How do you decide who's ready to go and where they are going? What age is the best age to rotate? How does the meat from older birds compare to younger birds? Is there 'guilt' for not keeping older birds or does it become part of the process?
This is a personal decision that each chicken-keeper has to make. Some people rotate them out every year or two, always having new pullets each spring to replace the older ones that are being culled. ("Cull" does not equal "Kill". To cull a bird simply means to remove it from the flock one way or another.) So, those flocks generally have 1-year olds that have been laying since the previous summer, and pullets that will begin laying that year. That way you always should have a supply of fresh eggs. Some people process these birds, some try to sell them or give them away.
There are people who have the room and money to feed non-productive chickens and keep them around until they die.
We keep them for a couple of years, then process them. Older laying hens to have a different taste and texture than what you buy at the grocery store. Some consider them stringy. The best way to cook a spent hen is low and slow. A crockpot is your friend. They're not like the young fryers you can buy. Personally, I like to bone them out and pressure-can the meat. I love having canned chicken on hand. It's so versatile and makes a quick, easy meal.
I don't know if I can say I have "guilt" for processing older birds. It kind of makes me a little sad, but I know that these chickens lived a good life until the very end. They have a nice big coop, get to free range 9 months or so out of the year (they have the option in the winter, but generally choose not to), and are well-cared for. Even their last moments aren't so bad. We catch them, lop off the head and it's over in less than a minute from the catching to the killing. I don't like turning a live bird into a dead one (DH takes care of that, but I do help by holding the chicken), but once it's dead it's no problem. I think it's because I've just made up my mind that this is how it's going to be.
Most people have a hard time "rehoming" spent hens, unless they are willing to give (or sell them for very little) them to someone else for a meal. My thinking is, "I've put all this time and money into these chickens, why would I give them away to someone else?"