Cohabitating Rooster and Cockrel

[Kabootar]

Why not caponize the extra roo? Here we always caponize the extra roos and let them mature. Roosters will not bother them at all. That way they turn out to be large as well as tasty and tender.

 

[Mrs. K]

Age determines cooking method, regardless this will not look like chicken you are used to cooking, or taste like it. If this is your first time, I would use it for casserole or soup.

However, AArt frequently grills his at this stage.

Mrs K

 

[aart]

I slaughter cockerels at 13-16 weeks, before they start causing chaos and while still tender enough to grill for that crispy skinned deliciousness. Not much meat but the grilled bones make for some excellent stock. Anything older than that I pressure cook until meat is done and is saved aside then a couple more hours to get that bone broth.

Resting the cleaned carcass in fridge for 48-72 hours for rigor to pass is essential for chewable meat from any bird(except maybe CX?). Tho no homegrown bird I've eaten, layer or meat breed, is as soft as a grocery bird, they are more 'toothsome'.