[wiredfool]

Again, Sorta. More likely that you're looking at boiling or stock than a roaster, since the older working birds will be leaner, smaller, and tougher. Most meat birds live a very short, overfed life where they're raised from birth to slaughter in 10 weeks or so, leaving a 5lb(ish) carcass after cleaning.

Laying hens will start laying after 4-6 months, then be productive for another year, and start to tail off for the next year or two. They're 3-4lb birds before cleaning.

On the gripping hand, there is the excess rooster problem, commonly solved with coq au vin.