Worth the butcher?

[ASchreffler]

My husband and I hatched out our own chicks. Dad is an Americana and moms are a mix of EE, Barred Rock, and Saphire Gem. We hatched with the hopes of butchering the roosters at 13 weeks to see if it’s something we can do mentally, knowing they’d be smaller birds since the only dual purpose we have is the Barred…. Well it’s time and they weigh around 3 lbs… is it worth it? Or is it gonna be all bone?

The idea was to switch over to dual purpose if it was something we could do.

 

[Molpet]

I harvest my heritage around 16 weeks, but it depends on how you want to cook them.

 

[Geena]

The meat to bone ratio is not going to be great on that sort of bird, but definitely worth butchering. If you don't want to fool with the skimpy legs and breasts, then throw 'em in a stock pot and cook the meat off the bones or spatchcock and grill them

 

[ASchreffler]

I harvest my heritage around 16 weeks, but it depends on how you want to cook them.

View attachment 3303522

So for tender meat would 16-20 weeks be ok? Or for soups? I just don’t want it tough.

 

[Molpet]

So for tender meat would 16-20 weeks be ok? Or for soups? I just don’t want it tough.

That's a fryer , but you can also roast it.
Just make sure you rest until rigor mortis passed.

 

[Acre4Me]

Yes, butcher when it’s convenient to you- and you have the time to butcher them. But, butcher by around 16 weeks. Sure, they will be small, but good suggestions on what to do above. I have an air fryer with a rotisserie attachment, but can only handle up to a 3.5-4lb bird, which isn’t easy to get unless butcher your own.

Definitely let age in fridge for 2-3 days before cooking though.

 

[raingarden]

Cooking yardbirds is an art and not at all like cooking store-bought chicken. Butcher, age and cook them one at a time until you get the hang of it so you do not waste the whole batch.