Arizona Chickens

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cactusrota said:
I have to say I really love that name. :) Just enhances his badassery...
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LOL! Don't let the name fool you, though. He's a total pussycat, love bug, and totally hen-pecked. I've never seen a rooster who would tolerate so much abuse from cranky hens, but he's totally devoted to his girls no matter what. And he loves "spa" treatments. When he injured his leg I have to give him Epsom salt soaking bathes twice a day for a week. By the second day he was positively giddy to see the massive cauldron appear on the porch, knowing it was time for his bath and would try to limp over to me in excitement. Spoiled boy!
 
Bobby Basham said:
How about using a Pressure Cooker? I bought one, maybe two years ago (haven't used it yet), but it may do wonders with tough meat. You folks come up with amazing recipes and I just love the creativity shown here. God Bless Arizona Chickens! --BB

Bobby Basham
Tucson, Arizona
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I know of several people who've used their pressure cookers with great success. I've only tried it once and wasn't particularly pleased with the results I got, but I'm very inexperienced using a pressure cooker. Plus, I just love the way the house smells when a rooster's being slow-roasted. It's so very welcoming.

I've also roasted older birds stuffed with lemons, onions, garlic and fresh herbs, rubbed down with an olive oil and herb mixture, and then surrounded by chunks of root vegetables like squash, sweet potatoes and carrots. It's a one roaster meal with tender, flavorful veggies and meat that practically melts off the bone, loaded with savory goodness. The acid from the lemon helps to break down the toughness of the meat (as does the brining for three days prior to cooking).
 
BlueBaby said:
@Parront and @igorsMistress if you try to make one of those following the instructions in that link that I gave on the treadle feeders, I am sure that other's here in AZ. would like to see how yours turned out.
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We are currently debating the merits of a wood feeder in our climate. I don't know whether to build or buy a metal feeder. Obviously would have to line anything metal but they all look so cheap and flimsy. I don't want to pay $30 to $50 for a feeder that won't last.
If we move forward will post pics.
 
Bobby Basham said:
How about using a Pressure Cooker? I bought one, maybe two years ago (haven't used it yet), but it may do wonders with tough meat. You folks come up with amazing recipes and I just love the creativity shown here. God Bless Arizona Chickens! --BB

Bobby Basham
Tucson, Arizona
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Pressure cooker! Bread and fry in a little oil until just browned, then pressurize. You won't believe how tender after 20 minutes in the pressure cooker. Falling off the bone if you want it for chicken salad sandwiches, in ~35 min.
 
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cactusrota said:
Sounds like a recipe for "too many birds" symdrome.. haha!! My problem is I have no extra pens for separating the birds I'd want to breed. And none of my NN cockerels are really mature enough yet so I have a production RIR rooster taking care of my flock right now and keeping the cockerels from gang raping the girls. He's doing a good job, but once I finally don't need him anymore I'm not sure what to do with him. If I cull him it'll be a minimum 8 hours in the crock pot... he's got to be at least 2 years old.
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The good thing about older birds is you can stew them for hours and the meat still has flavor. I stew the older birds, either on the stove or in the crock pot, until the meat is easy to pull off the bone. It can be close to 8 hours if the bird had been refrigerated prior to cooking. Then I portion out the meat into one cup portions and freeze it. Also portion out the stock into 2-3 cup portions and freeze those. One rooster can provide lots of meals that way.

I overcooked one that I popped in the crock pot right after butchering him. Had him in for the usual 7-8 hours and the meat fell into tiny shreds when I took it out. I spent a long time picking the meat from the other stuff. So now I reduce the stewing time if the bird was at least room temperature when I put it in the crock pot. Live and learn.
 

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