When should an egg laying chicken optimally be butchered?

There's no single "optimal" time to butcher a laying hen. It depends on your individual goals and preferences. Here's a breakdown of factors to consider:

Factors influencing the decision:

* Age:

* Younger hens (12-18 months): These hens are at their peak production, yielding a more tender and flavorful meat. However, they may not have reached their full potential for egg production.

* Older hens (2-3 years): They will have stopped laying consistently, but their meat is less tender and can have a stronger flavor.

* Egg production:

* If you're primarily focused on egg production, you'll want to wait until egg production declines significantly (around 2-3 years) before considering butchering.

* If you want to maximize meat yield, you can butcher hens younger, around 12-18 months, when they are still laying well.

* Cost of feed:

* If you're concerned about feed costs, it might be more cost-effective to butcher hens after they've stopped laying consistently.

* Personal preference:

* Some people prefer the taste of younger hens, while others prefer the taste of older hens.

General guidelines:

* For maximum egg production: Keep hens laying for as long as possible, up to 3-4 years.

* For both eggs and meat: Consider butchering at around 18-24 months when egg production starts to decline, but the meat is still tender.

* For meat only: Butcher younger hens (12-18 months) for the best flavor and tenderness.

Other considerations:

* Molting: Hens naturally molt, which can affect egg production. You may want to wait until after molting to butcher, as they will likely be laying again soon.

* Health: If a hen becomes ill or injured, it may be necessary to butcher her sooner rather than later.

Ultimately, the best time to butcher a laying hen is the time that best fits your individual needs and goals.