Flavorful small lean chickens that require long slow cooking. Each have a neck and 2 chicken feet tucked inside. These birds have excellent flavor. I use them for chicken meat for recipes and bone broth. I cooked them in water in the slow cooker for about 8-12 hours on low, then let them cool and remove the meat from the bones. I put the broth and bones and skin back in to the slow cooker, with a couple of TBSP of apple cider vinegar, and let the cooker run on low for another 24 hours. Watch the level of the liquid that it doesn’t go dry.