At this age, how should I cook em?

[anniemary]

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?

Thanks!

Annie

 

[Judy]

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.

 

[Ibicella]

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.

 

[Judy]

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.