What Should I Do With My Rooster Meat Now

I finally butchered my four silky roosters and Maran rooster. I have two gallon baggies with some breast meat in them and a piece of leg meat from the Maran, I washed them and dried them, and they've been in the fridge since Saturday in the same bags.

https://www.backyardchickens.com/t/...r-my-1st-time-need-some-help/40#post_11536486

The roosters were mostly about six months old, but one was over a year. So I'm wondering what would be the best way to prepare the meat? At that age would it be better to slow cook the meat, coq au vin it, or can I just barbecue the meat on the grill?

We've never cooked our own chicken meat, so is there anything I should know about what to do now?

Thanks

at 6 months the meat will be quite tender

the year old wont be that off too and pretty much tender too

just cook as normal

Silkie skin was a bit rubbery traditional y you make soup from black chicken. Try it!

I'd break out the crock pot and make some awesome chicken and noodles!

Well - I decided to make a coq au vin recipe I found on line for using rooster meat - I figured with the older rooster it would be good to cook a long time in a stew. I didn't have shallots so that was the only thing I left off. The Merlot I purchased was just the a cheapest one I could find at Walmart and I used store bought chicken stock (not broth). I think it turned out quite yummy - only thing I would do differently next time is leave out the sea salt because the salt pork was exceptionally salty already. I think I have enough sodium in me for three or four days worth of daily rations. lol.

Here's the link to the recipe. http://sunstonefarmandlearn.com/2009/10/25/favorite-rooster-recipes-coq-au-vin/

It was absolutely tender and delicious and even my preteen kids who don't like rich meat meals said the food was delicious. They were a little put off at first that it was our roosters that I used to make the meal until we had a discussion about chicken meat and how we grew these birds with love and we knew exactly what they were fed and of course how the birds were created for eating.

I'm starting to think about maybe getting some meat birds in the future or changing to a dual purpose flock with a lead rooster once I'm done with my current mixed crop of layers.

we made coq au vin with a 3 year old rooster...it turned out great. It was even better the next day as leftovers with the sauce poured over it.