Arizona Chickens

[Demosthine]

DH processed our first chicken today. My 5 year old and my 6 year old helped. It'll go in the crock pot tomorrow. Any suggestions on how to cook it? It was a 3 1/2 month old cockerel, I hope it's not too tough.

Throw it in a regular brine or marinade and let it "rest" in the fridge for between two and five days, changing the brine or marinade daily. This will make it significantly less tough. Of course the crock pot will help, too. Then, cook it on low for about ten hours for a fall-off-the-bone goodness.

 

[countrygirl74]

I was in such a huge hurry the last time we processed that I threw them in all in the fridge in ziplocs for about 3-4 days, then into the freezer - no brines, no marinades. My roos were 4 months when we processed them - I thawed in the fridge, then threw in a crock pot with a bunch of seasonings - fell right off the bones. The only one that was tough was an 8-month-old rooster and the only tough parts were the legs, the breasts still fell right apart. Brines and marinades are great, but we discovered it was plenty tender just by using the crock pot, especially if they are so young.

 

[AZKat]

In my experience, with roos you can pretty much tell by the size of the testicles how tough the meat is going to be. Anything bigger than pea-sized is going to need slow, moist cooking of some kind. Smaller than a pea, you've got excellent fried chicken.

 

[LadyKotaDoria]

DH processed our first chicken today. My 5 year old and my 6 year old helped. It'll go in the crock pot tomorrow. Any suggestions on how to cook it? It was a 3 1/2 month old cockerel, I hope it's not too tough.

I think chickens need to rest 3 days to be at the tenderest. Can anybody verify my information? I have had duck the day after and it was really tuff. The next one was pretty good, the rest were frozen. I do not know if that was do to the age of the duck or time in refrigerator.

But slow cooking in crook pot, with celery, carrots, onions or leaks and a few other nummy spices and seasonings..... OH my, when do we eat, Don't forget the dumplings.

 

[Arizonachicken]

Thanks everyone! I'm excited! One more question. It is skinless at this point, does that make a difference?

 

[City farm]

Hey Peeps....If any of you are on FB, can you go to Les Farms and click on the Cutest Baby Chick Contest

and "LIKE" 2 of my photos? Maybe I would be lucky to win a Brinsea Ecoglow. Thanks everyone.

I believe they are Photo # 2 and 3.
[COLOR=808080][COLOR=3B5998]Les Farms[/COLOR]

[COLOR=808080]Wednesday [/COLOR][/COLOR]
[COLOR=3B5998]Cutest Baby Chick Contest! [COLOR=808080](131 photos)[/COLOR]
Vote for your favourite chicks by liking the picture. [/COLOR]

Awhee! Wonderful photo hope you win. No FB..

 

[City farm]

And last but not least...a human baby moment. Awwww!

Precious

 

[City farm]

I was in such a huge hurry the last time we processed that I threw them in all in the fridge in ziplocs for about 3-4 days, then into the freezer - no brines, no marinades. My roos were 4 months when we processed them - I thawed in the fridge, then threw in a crock pot with a bunch of seasonings - fell right off the bones. The only one that was tough was an 8-month-old rooster and the only tough parts were the legs, the breasts still fell right apart. Brines and marinades are great, but we discovered it was plenty tender just by using the crock pot, especially if they are so young.

 

Never done one yet.. ? I hope to have a lesson with processing. We might have between 4-7 Roos that will need to be processed
if we can't re-home them all.. I will have to get a head count from all of our friends that got baby chicks from us..
Another shout out for the silkie roo Kent Jr. ??

 

[BY Chicken Lady]

I think chickens need to rest 3 days to be at the tenderest. Can anybody verify my information? I have had duck the day after and it was really tuff. The next one was pretty good, the rest were frozen. I do not know if that was do to the age of the duck or time in refrigerator.

But slow cooking in crook pot, with celery, carrots, onions or leaks and a few other nummy spices and seasonings.....

OH my, when do we eat, Don't forget the dumplings.

I don't know...the juiciest, most tender turkey I ever ate was one my dad killed early in the morning on Thanksgiving day.

 

[BY Chicken Lady]

I was in such a huge hurry the last time we processed that I threw them in all in the fridge in ziplocs for about 3-4 days, then into the freezer - no brines, no marinades. My roos were 4 months when we processed them - I thawed in the fridge, then threw in a crock pot with a bunch of seasonings - fell right off the bones. The only one that was tough was an 8-month-old rooster and the only tough parts were the legs, the breasts still fell right apart. Brines and marinades are great, but we discovered it was plenty tender just by using the crock pot, especially if they are so young.


Originally Posted by City Farm
Never done one yet.. ? I hope to have a lesson with processing. We might have between 4-7 Roos that will need to be processed
if we can't re-home them all.. I will have to get a head count from all of our friends that got baby chicks from us..
Another shout out for the silkie roo Kent Jr. ??

I would love to take processing lessons! I want to learn how to do it myself, but a video just isn't going to work, I need to be able to ask questions while it is being done and can't have the laptop outside during processing lol. If anyone is having a processing class coming up please let me know when and where!