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At this age, how should I cook em?

Discussion in 'Meat Birds ETC' started by anniemary, Nov 19, 2010.

  1. anniemary

    anniemary Songster

    Mar 23, 2009
    We had a horribly busy summer and fall. Our spring baby chicks turned into a gang of 12 mean roosters! We are processing them ourselves this weekend, and we'll be checking out the processing posts to learn more.

    But unfortunately, they are 6-7 months old now. I know they must be stewing chickens by now. Is that correct? Or can I slow roast them in the oven? I'm not sure how to do this. Can someone help?



  2. Judy

    Judy Crowing Premium Member

    Feb 5, 2009
    South Georgia
    They'll be more tender if you cook them slow, yes.

    Coq au vin is a traditional French recipe that calls for, I believe, a 2 year old rooster, cooked in wine. The wine is a tenderizer of course. Recipes that call for overnight in a seasoned brine should be good, too. 6 months is past the ideal frying stage, but they won't be that chewy, not yet.
  3. Ibicella

    Ibicella Songster

    Nov 13, 2009
    Everett, WA
    Marinading and then roasting low for a long time could work, I think.

    Otherwise, I would crock pot them all day and save the meat for canning or any recipes I need cooked chicken for.
  4. Judy

    Judy Crowing Premium Member

    Feb 5, 2009
    South Georgia
    If you stew or crock pot them, the broth will be excellent. If you happen to have a clay cooker, this will work very well for roasting them.

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