8 month old rooster = NOM NOM NOM NOM!!

[donrae]

I think I remember pics of when you picked them up and then when they were processed. They were good sized roos, but those legs are enormous! I get so tired of the skimpy little drumsticks---give me something I can pick up and gnaw on

I'm so glad your CL ad is working well for you. Free Food Tastes Better!

 

[booker81]

Quote:
It's been a long, long time since I've had "old" chickens (like, since I was 4 years old), so I'm kinda starting over.

First, stewing them for a long time make them yummy. I had a whole slew of banties, and I needed to stock back up on broth. So, I skinned them out, put them in the crock pot, filled it with water, and set it on low all day. Toward the end of the day, I pulled three out, and pulled the meat off (it came off very easily). I put the carcasses back into a different pot and simmered with onion, celery and carrots, and after two hours, had more nice broth. I made chicken noodle soup with the meat and that pot. The rest in the crockpot, I pulled the meat and froze that, and then I froze the broth in 2 cup portions.

For this guy, I was leery of baking, but I figured if I can slow roast a tough hunk of venison and make it tender, why not a chicken?

I have a stainless steel dutch oven pot, so I just sprinkled him with poultry seasoning, and then tossed him in the dutch oven- no liquid, no oil, nothing. I put him breast side down. I put foil over the top, because the lid wouldn't fit, and left him there for about three hours.

After that, I wanted more browning, so I just pulled him out of the dutch oven, put him on a cookie sheet, and turned the oven to 500. Took about 5 or 10 minutes to brown him up nice. Took him out, and let him cool for about 10 minutes (I like to rest all meat).

When I processed them, I washed them, and then vacuum packed them. I then put them in the back cold room (it holds about 40F this time of year, like a fridge), and let them sit for about 4 days. You could do the same in the fridge. After that I just put them in the freezer.

If you think of the ways that it's good to cook other types of "tough" but yummy meat, use those (like spare ribs, brisket, etc).

And those drumsticks - they were like eating a mini turkey! I can't get over how good that was to be able to just be able to take a big ol' bite out, and not even be close to bone! Not dry, not tough, and tasted like CHICKEN!

 

[Stefrobrts]

Those store bought drumsticks aren't good for much more than little nibbles trying to get at the meat. That bird of yours looks delicious! I'm feeling better about letting my 5 month old roos fill out a little more.

 

[Ahab]

Folks looking to slow-roast what is now known as "heritage" chickens, which I'll loosely define as anything that isn't an uber-tender cornish-cross, might want to sniff around for Grandma's old covered blue-agate roaster. You can buy a new one for around $20 at a good local hardware store that still sells nails by weight from galvanized bins, or you can order one from Lehman's. But those old covered roasters are the lobster's waistcoat for cooking a chicken--or a duck or a turkey or a goose or a brace of grouse or a pheasant or a pork shoulder or a fresh ham--low and slow, while retaining most of the moisture and providing better browning (and less environmental insult) than aluminum foil. (foil reflects heat; the ceramic-coated dark steel absorbs it.)

Not that foil doesn't have its place. But for the kinds of birds with some chew to them--as all birds had 50 years ago, and home-raised ones of a certain kind today--a covered roaster and a light hand on the thermostat are as much your friends as they were your grandmother's.

To really crank up the flavor (not that it needs it), salt the chicken (1/2 to 3/4 teaspoon per pound, unless you're a briner) 24 hours beforehand, rub it with soft butter or olive oil just before roasting, and place it in the roaster on a makeshift rack of celery stalks, carrots, onions, and whole unpeeled garlic cloves, along with whatever herbs fire your rockets (I like thyme, but use whatever my whimsey dictates). Roast at 300, starting in a cold oven, for about 30 minutes per pound, or until the drumstick wiggles loosely in its socket. Probe-thermometer-equipped technologists can look for 165F in the deepest part of the thigh.

 

[halo]

Great stuff in this thread. Ive never heard of Lehmans, so I looked at their website. What terrific stuff they have!! And looks like most of it is Made in America, which is very important to me. Bookmarked that one.

 

[booker81]

Oooo....I have a black old roaster (complete with white spots

) but it's a giant beast, makes up a heck of turkey! I do want to get smaller ceramic oldie cookware, on the list of many, many things that I wish for and keep my eye open for at garage sales.

 

[KatyTheChickenLady]

good for you! I love to see smart people eating off of the efforts of silly people!

 

[Ahab]

Quote:
I just searched the Lehman's catalog, and they offer a 19-incher for $27.95. The last time I looked, the hardware store in town had four sizes, from 12 to 24 inches. Mine is about 16 inches across the bottom, a little too small for a turkey but perfect for chickens and ducks.

 

[booker81]

Quote:
I just searched the Lehman's catalog, and they offer a 19-incher for $27.95. The last time I looked, the hardware store in town had four sizes, from 12 to 24 inches. Mine is about 16 inches across the bottom, a little too small for a turkey but perfect for chickens and ducks.

Hubby is off today, and we have a "by the bag" hardware store, guess where I'm sending him.....

 

[oldchickenlady]

Well, I just got through processing my roo, Rudy. I had no real intention of processing my chickens, really, just bought them for tick control, eggs and living yard ornaments...but Rudy had picked out one of my 6 BO's and was just tearing the feathers and hide off of her! He would knock other hens (had 10 others!) out of the way to get to her. I couldn't stand to hear her scream or see him chasing her around the yard. I had to bandage her back and put a chicken saddle on her for warmth and protect her from skin tears. Well, now he is the frig. I am going to let him stay in there until Monday and then slow roast him. Mess with my hens, will ya...