Culling young roosters when can I eat them?

Roada Red said:

Well that's mean you can put them on Craigslist or something forsale and make a few dollars

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How is this mean they lived about as long as any other chicken that you buy for food at the store? Maybe a craigslist in more Rural areas would work but theres no where within 20 miles of me that allows roosters. I had other friends that got rid of their chickens via a free add in craigslist. They didn't want to know what happened to the chickens but pretty sure they were going to be cooked up.

I added my 5-month-old chickens including what I was pretty sure were roosters to my coop. The pen that I kept the young birds in was pretty dark so the roosters never crowed. Soon as I added them to the coop they started crowing and being aggressive to all my other chickens. I culled, skinned and threw them in the crockpot immediately. My wife and daughter were a little upset but were amazed how good the chicken tasted! we had BBQ shredded chicken sandwiches which were delicious!. It was super easy to clean the birds wish I had more room I would raise meat chickens.

chickengeorgeto said:

Here is the way that the epicureans rest fowl. This method is supposed to result in the most tender and tasty fowl on this planet. Bon appétit now, you hear?

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So your suggesting to not gut or skin them and let the rest in cool place for a couple days? I'll try this next time, I think I still have another rooster or two that are late bloomers. The ones I did cull I threw in crockpot immediately and cooked for 8 hours they were very tender. I wonder if it's because I kept them in my small coop/run I use for raising poulets? they were kept in a small coop and didn't have a lot of places to roam?

rocketdoctor said:

So your suggesting to not gut or skin them and let the rest in cool place for a couple days? I'll try this next time, I think I still have another rooster or two that are late bloomers. The ones I did cull I threw in crockpot immediately and cooked for 8 hours they were very tender. I wonder if it's because I kept them in my small coop/run I use for raising poulets? they were kept in a small coop and didn't have a lot of places to roam?

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Hanging is intended to tenderize wild game. And in Europe only the super rich could hunt.

To hang or not to hang is strictly your decision and your decision alone.

There are or at least 2 schools of thought in England on the subject of hanging game.

The first school believed that game (mostly pheasants) should be hung by the tail feathers under the eve on the North side of the house and left there until the tail feathers pulled out on their own. Then the carcase was sufficiently tenderized and ready to pick, dress, cook Etc.

The other school believed in hanging the bird by its neck (or nose) and letting it tenderize in that position until the head pulled off under the weight of the dead bird. I have never tried either method. If you would like to do a taste test by all means try both methods and report back here.

The English used to say that France was the land of a 1,000 sauces.

While the French accused the English of living in the land of 1,000 meats.

I don't know the truth and I doubt that either the English or the French do either.

I process my cockerels at 20 weeks old, let them rest for three days for rigor mortis, then vacuum seal, and freeze. I love mine in the slow cooker.