a year old ok meat ?

[blk90s13]

Quote:
Thats what me and the DW were thinking to just pop the guy in the over like a turkey yuuuuuuum

 

[chocolate m'scovy]

Dry heat will not work. Believe me, we've tried. Leather anyone? The roo needs moist heat, like a crockpot.

 

[A.T. Hagan]

There's never been a bird so tough that a pressure cooker could not tenderize him. He'll make the best chicken & rice you've ever eaten.

 

[dancingbear]

They aren't tough if you cook them properly, as others have said, crock pot or pressure cook.

I have roasted older birds, but not quite that old. I think the oldest I've roasted was maybe 6 months old. Low temp, like 275, either in an oven bag, or a roaster with a lid that keeps the moisture in. I use a clay chicken roaster with a lid, a Litton Simmerpot. 275F for about 5 hours, maybe longer, depending on age and breed. When it's done, the meat will be tender and succulent. If it's tough or rubbery, IT'S NOT DONE YET. Once the meat becomes tender, you can increase the temp and take the lid off to brown and crisp up the skin. I would not try this with a skinless bird.

I think for your first time cooking an older bird, you'd be much better off with the crock pot, or a pressure cooker, if you have one. The meat gets nice and tender, you can take out the bones and use the meat in all kinds of things. Burritos, enchiladas, tacos, chicken chili, BBQ sandwiches, pot pie, chicken salad, and of course, C. and dumplings.

Dual purp roos have almost no fat, and the skin adds a lot of moisture and flavor, so I chop the skin up along with the meat and mix it in. Skin can be tough on an older bird, but it does get tender in the crock pot.