Culling cockerels

[RubySue]

I batter fried a Buff Orpington rooster at that age and it was too tough. I had to simmer it in a stew to soften it up.

I pressure or slow cook old chicken and have been enjoying Ohio Chicken sandwiches with them.

A skinny chicken can feed a lot of people, since the common Ohio Chicken sandwich recipe use a filler like ground stuffing and I prefer to use cream of mushroom soup instead of cream of chicken soup.

Thanks for the tip. Sounds like pressure cooker soup may be best.

 

[U_Stormcrow]

I waited to fatten them up a bit lol. Good to know.

I did the same my first year. Had a free range Cx the size of a small turkey. Almost completely inedible (Didn't rest it but 24 hours, and baked it). Basically,I made almost every mistake that could be made, but I learned quickly!

 

[Molpet]

I'm looking at possibly having to cull a 8-12 month production red/RIR red mix cockerel/rooster, so I'm in a similar position. Would pressure cooking (canning) make the meat tender enough to eat? I'd use it for shredded chicken tacos.

I have pressure cooked several years old roosters for a couple hours, natural release. Made great pulled chicken

 

[gimmie birdies]

After my rooster gets the best life possible, I use an ax and stump method. (when the heart stops, there is not much blood. It is not like the movies.) After they are still, I remove the skin like a jacket, no plucking. I separate the legs/thighs, and remove the breast bone from the body. I toss the rest. (no messing with guts.) I do save the heart and the liver for my dog. (I actually boil the legs and the breast for my dog as well.)

 

[U_Stormcrow]

After they are still, I remove the skin like a jacket, no plucking.

"Disrobing"
Same here. If the intended cooking method doesn't involve the skin, there's no point in spending the time to scald and pluck. Its a great timesaver with older birds intended to stew/stock/shred

 

[RubySue]

After my rooster gets the best life possible, I use an ax and stump method. (when the heart stops, there is not much blood. It is not like the movies.) After they are still, I remove the skin like a jacket, no plucking. I separate the legs/thighs, and remove the breast bone from the body. I toss the rest. (no messing with guts.) I do save the heart and the liver for my dog. (I actually boil the legs and the breast for my dog as well.)

Do you have a good source that shows the best method for skinning? I’ll just probably go for that this time.

 

[RubySue]

"Disrobing"
Same here. If the intended cooking method doesn't involve the skin, there's no point in spending the time to scald and pluck. Its a great timesaver with older birds intended to stew/stock/shred

Do you recommend a good source to take a look at for this method. Seems best in my circumstance.

 

[Molpet]

Do you have a good source that shows the best method for skinning? I’ll just probably go for that this time.

One way

 

[RubySue]

Thanks everyone for so much help. I’m setting up and getting things ready. I’ll also share my experience when through. I realized I also have a box of scalpels. I was in the medical field so I know to be careful but has anyone used them for the cone method? I have a super sharp filet knife but wondering if I should see a scalpel instead.

 

[3KillerBs]

I can't help with the cone killing method since I use broomstick, but I can say that after 3-5 days resting and an overnight session in the crockpot I get the BEST chicken soup/chicken and dumplings/Arroz con Pollo from my cull cockerels.