Too many Roosters

kevinecourter

Hatching
5 Years
Apr 20, 2014
2
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I am looking to process a few of my roosters. I have done a few in the past but they turn out a little tough. Has anyone ground any of the fresh meat? If so, how did it turn out? Thanks for the input.
 
I have not tried grinding chicken meat, but I do have a few thoughts. In the past, how long did you wait between slaughter and cooking? You should wait a couple days for rigor mortis to pass.

How did you cook them previously? Low and slow heat is really important. Roasting covered at 250 degrees for a few hours works pretty well.
 

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