So your suggesting to not gut or skin them and let the rest in cool place for a couple days? I'll try this next time, I think I still have another rooster or two that are late bloomers. The ones I did cull I threw in crockpot immediately and cooked for 8 hours they were very tender. I wonder if it's because I kept them in my small coop/run I use for raising poulets? they were kept in a small coop and didn't have a lot of places to roam?
Hanging is intended to tenderize wild game. And in Europe only the super rich could hunt.
To hang or not to hang is strictly your decision and your decision alone.
There are or at least 2 schools of thought in England on the subject of hanging game.
The first school believed that game (mostly pheasants) should be hung by the tail feathers under the eve on the North side of the house and left there until the tail feathers pulled out on their own. Then the carcase was sufficiently tenderized and ready to pick, dress, cook Etc.
The other school believed in hanging the bird by its neck (or nose) and letting it tenderize in that position until the head pulled off under the weight of the dead bird. I have never tried either method. If you would like to do a taste test by all means try both methods and report back here.
The English used to say that France was the land of a 1,000 sauces.
While the French accused the English of living in the land of 1,000 meats.
I don't know the truth and I doubt that either the English or the French do either.
