Next time, plan better. You need to do a little planning to process Mr. Mean Roo into edible food.
Catch Mr. Mean Rooster off the roost when he comes home to roost at nightfall. Put him in a cage away from the flock with food and water until 8-12 hours before you are READY to process him.
When you're ready to process, have available a very sharp knife, bucket, a large pot with scalding water (about 140F), poultry shears, bucket, good source of running water, and an outdoor table (plastic picnic tables work fine) preferably near your kitchen. Have some space in the fridge. You can also get a "gut hook" from knife sellers online or at flea markets.
You need the running water when gutting.
Have buttermilk or otherwise apple cider vinegar, citrus fruit/juice and/or wine available. After he's gutted and cleaned, let him "relax" in the fridge with the buttermilk for 24 h to tenderize before eating. Buttermilk works well for this purpose. However, if _coq au vin_ is on the menu and Mr. Mean Rooster isn't a teetotaler, he can partake of wine in his afterlife......
Set aside an hour or two to do the first one,
As he is, I would practice scalding, plucking and gutting with this one and then feed the breast and leg meat, cooked, to a pet or possibly the rest of the flock. I wouldn't use it for human consumption.
Learn a few lessons from this one, and when the next problem roo comes along....he will be quite tasty...
Also, I don't like to butcher in extremely hot weather like 100 degreesF. If you can put the problem roo up in a shaded or covered cage somewhere and feed and water him a few days until a more moderate day, you may want to do that.
Edited by partsRheavy - 8/5/12 at 6:16am