If they are causing trouble, it's worth getting them gone.
No matter how much meat is on them.
Yep, usually around 14-16 weeks.
The younger the more tender. I put them on the grill then use the bones for stock.
Or pressure cook too, about 45 mins then remove meat, everything else another 2-3 hours for strong stock.
Waiting longer might get you a bit more meat,
but it'll never be like a CX or a grocery bird.
