We cooked one of the roosters today. I decided to roast it, even though he was six months old, because I had read said that heritage birds are still tender at six months. Not so much. Everything tasted great, but the meat on the legs was so tough it was almost inedible. Greer thinks this was the “running rooster” that constantly ran, and that may have contributed to how tough his legs were. But we still enjoyed two meals and I made stock from the bones, so a good experience overall. We will definitely stew the next one.
Also, I highly recommend roasted delicata squash, especially with sauteed onions on top like we had it the next day for leftovers!