a year old ok meat ?

Discussion in 'Meat Birds ETC' started by blk90s13, May 22, 2010.

  1. blk90s13

    blk90s13 Chillin' With My Peeps

    Feb 16, 2009
    would a year old rooster taste good still ? I cant take my big rooster anymore he is getting in everyone's way picking on the little chicks trying to mount the meat birds and running after my older hens

    he will see the pot soon only if he will still taste yummy
  2. Princess Amri

    Princess Amri Is Mostly Harmless

    Jul 16, 2009
    best coast
    He'll be edible but I've heard older roosters are pretty tough. [​IMG]
  3. vatterpa

    vatterpa Chillin' With My Peeps

    May 4, 2010
    Indiana, PA
    crock pot [​IMG]
  4. KatyTheChickenLady

    KatyTheChickenLady Bird of A Different Feather

    Dec 20, 2008
    Boise, Idaho
    yep crock pot on low all day
  5. blk90s13

    blk90s13 Chillin' With My Peeps

    Feb 16, 2009
    ohhh low flame all day simmer oh I can taste him already lol

    honey where is my knife [​IMG]
  6. Sir Birdaholic

    Sir Birdaholic Night Knight

    Granny always said that the older the rooster, the better the chicken & dumplins
  7. al6517

    al6517 Real Men can Cook

    May 13, 2008
    Yes he could be great at the table, but you have to be honest about your cooking skills, if not it won't be edible.

  8. nonseq

    nonseq Chillin' With My Peeps

    Sep 16, 2009
    Central Ohio
    Crockpot all day and finely chop or shred the meat. They tend to be tough and have a lot of dark meat. But tatsy.
  9. HorseFeatherz NV

    HorseFeatherz NV Eggink Chickens

    I have eaten year old roos before - delish!

    Here is what I do - process - I am a chopper not slicer, let "rest" in lightly salted water in the fridge for 7 days (most say 2-3 for rigor to pass - but I had an accident and was unable to lift the pot of water/birds out, so left them until I could. They were fantastic - no smell, not a smell like store bought chicken has - they smelled as fresh as the day I processed, so I now let my roos rest longer), then I used the crock pot. One I used teriyaki sauce and extra water as a broth to cook the bird in over night (on low). The other I season with poultry seasoning, put water/broth in the crock pot and again low over night. Morning I pull the bones from the pot and use the meat how I want.

    I will say, I do not find the birds “tough”; they do have muscle texture because the birds have built muscle. Cornish x birds have “large muscle mass” but it is young baby muscle – so it is very tender (just like veal vs. steak).

    This is a great article on homegrown birds, ages and cooking:
  10. stuckinthecity

    stuckinthecity Chillin' With My Peeps

    Apr 25, 2009
    Is there anyway you could serve it as a whole roast chicken? Like bake greek chicken?
    Last edited: May 23, 2010

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