When do I cull my roosters?

Well, if they are standard type birds, cull them as young as you are willing to make it worth you time. They won't have much meat on them and if you let them get a fair amount of meat, they are good pretty much for stew. I'd go with 16 weeks to butcher. A small bird but still eatable.

 

The mix of birds I've gotten from a friend have all been cooked in liquid as in soup or stew, but they were all at least 4 lbs(?) by the time she had them processed by a local butcher. I like to put them in a large dutch oven with liquid, veggies, salt and parmesan rinds and cook until everything gets soft.

As a side note: If you plan to eat them, I do have one recommendation. I've noticed that those fed with grass and natural "chicken things" like bugs in their diet are far more flavorful (not tender)...and I've heard that eating leaves ups the omega-3's in the meat. The best tasting birds have been free range, but that's not easy for everyone to accomplish.

 

Quote:Processed by a local butcher, are you kidding or from New York City. Tie it upside down from a branch and cut it's head off, put in a bucket of hot water and pluck the feathers out. As for cookin that would be yoour choice, a skinny chicken is normally fried, a big fat one is normally baked. Never did taste bad chicken. And yes, free range chicken is more favorful.