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Best ways to cook older rooster

post #1 of 4
Thread Starter 

I have a 1.5 year old rooster who has gotten way too aggressive of late so I think when the broilers are ready he is also heading for the pot, but I have heard older chickens, especially roosters are tough so I was wondering what to do with him (he's huge, soup would be a waste). Would the crock pot be good? What suggestions do you have for recipes? Thanks.

post #2 of 4

Why would soup be a waste?

Most people in your situation do crock pot.

The key is cooking on low heat very slowly. I shoot for 220F for as many hours as it takes for the meat to start falling off the bone.

The other critical thing is to let the meat rest long enough before cooking or freezing to rid the carcass of rigor mortis. I rest the bird for at least 4 days before either.

NPIP 43-813

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.

Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”                  Mark Twain

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NPIP 43-813

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.

Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”                  Mark Twain

Reply
post #3 of 4
Thread Starter 
Quote:
Originally Posted by ChickenCanoe View Post
 

Why would soup be a waste?

Most people in your situation do crock pot.

The key is cooking on low heat very slowly. I shoot for 220F for as many hours as it takes for the meat to start falling off the bone.

The other critical thing is to let the meat rest long enough before cooking or freezing to rid the carcass of rigor mortis. I rest the bird for at least 4 days before either.

I guess it's not really, just that I think of soup as something for the bones and hard to get bits. But of course it could make a few batches of soup.

 

How do you rest the meat? Store it in the fridge before freezing? Do you cut it up first or store it before processing? I've never done chicken before so it's all new to me (we slaughtered and processed some rabbits recently but that was the first time cutting up meat from animals rather than styrofoam trays).

 

(and thanks for the info :) )


Edited by aequidens42 - 3/3/16 at 2:02pm
post #4 of 4

It's really personal preference. I mostly keep them whole unless I skin the bird rather than plucking. In the latter case I part them out as I skin them.

I sometimes keep them on ice in a brine solution a couple days or vacuum seal them right away. Then sit them in the fridge while I decide if I want to cook them fresh or move to the freezer.

NPIP 43-813

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.

Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”                  Mark Twain

Reply

NPIP 43-813

“Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.

Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime.”                  Mark Twain

Reply
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