Can you fry dual purpose chickens?

[JuliaSunshine]

I'm processing Light Sussex cockerels at 14 and 16 weeks. Will they be tender enough to be fryers? Or should they be cooked slowly for a long time?

 

[LizzzyJo]

They’ll be tender. In my experience.

 

[Molpet]

Make sure to rest until out of rigor mortis. Use or freeze by 10 days

 

[Sussex19]

I also have light sussex, and in my experience after about 15 weeks they aren't the best for frying. Nothing really wrong with them, just a little tough and 'chickeny'.
They are good for roasting up till 25 weeks or even a longer.

 

[Morrigan]

It depends on two things -- how fast they matured and how toothsome you like your chicken.

If they've been crowing and chasing hens for weeks and you like very tender chicken, you might be disappointed by frying.

Personally, if I want to fry, I try to process my cockerels in the 13-14 week range, unless it it clear that I have one that is slow to mature. Even so, they are a little more chewy than a supermarket chicken, but I like the extra texture and flavor.

Try one and see what you think.

 

[JuliaSunshine]

I also have light sussex, and in my experience after about 15 weeks they aren't the best for frying. Nothing really wrong with them, just a little tough and 'chickeny'.
They are good for roasting up till 25 weeks or even a longer.

Thank you. It's good to know that they're better for frying till 15 weeks. I'll remember that next time.
I'm giving away 3 out of 6 I butchered today and I don't know which ones were less than 14 weeks.
Maybe next time I might process them at different ages, a couple at a time. It's just hard for me to dispatch them. My first and the last try was not successful at the first cut...
So I asked my neighbor to do the job and I did plucking today.
I've fried one rooster at 18 or 19 weeks last year and it was fine. Just a bit chewy but I didn't mind it.
I wanted to know for my neighbor who asked if the chicken I was giving her was a fryer.
I'll let her know what I've learned her and tell for it might be better for roasting.

 

[JuliaSunshine]

It depends on two things -- how fast they matured and how toothsome you like your chicken.

If they've been crowing and chasing hens for weeks and you like very tender chicken, you might be disappointed by frying.

Personally, if I want to fry, I try to process my cockerels in the 13-14 week range, unless it it clear that I have one that is slow to mature. Even so, they are a little more chewy than a supermarket chicken, but I like the extra texture and flavor.

Try one and see what you think.

Thank you. I hope I have at least one of the two 13-14 week old ones after giving a few away but I'll fry the smallest one and see.
They've been all crowing for the last few weeks but only a few started to chase after hens very recently.

 

[gtaus]

Maybe next time I might process them at different ages, a couple at a time. It's just hard for me to dispatch them. My first and the last try was not successful at the first cut...
So I asked my neighbor to do the job and I did plucking today.

If it's a matter of skill, you will improve as you practice. Don't be afraid to make a mistake or two while learning. You will get better.

If it's a matter of emotions, then try to think of what your goals are with your flock. It's easy to get attached to small animals we take care of every day. But I like to remember that I gave the chicken a good life until butcher day. I thanked it for it's life to provide food for me and my family.

It's good that you have a nice neighbor to help you while you gain experience and more confidence in your abilities. The only way I got better was by making mistakes at the start.

 

[U_Stormcrow]

Even with a good rest, I found them less tender than I'd prefer. Good flavor, wrong texture. Keep meaning to try stir frying, with the pieces already cut very thin, then soaked int he baking soda water to promote browing and provide the illusion of greater tenderness. IUn theory, it should work - but that's only a solution for the breast meat and thighs.

My DP birds at that age have been too small to have legs and wings big enough to be meal worthy.

 

[McChooky]

Even with a good rest, I found them less tender than I'd prefer. Good flavor, wrong texture. Keep meaning to try stir frying, with the pieces already cut very thin, then soaked int he baking soda water to promote browing and provide the illusion of greater tenderness. IUn theory, it should work - but that's only a solution for the breast meat and thighs.

My DP birds at that age have been too small to have legs and wings big enough to be meal worthy.

Grinding up the skin, meat and bones reduces waste. A good grinder is a wise investment.I make my own pet food.