Delawares for meat? Any suggestions?

[partsRheavy]

I'm currently researching ways to cook heritage-breed roo's that are beyond broiler stage. They will have a lot of dark meat and more connective tissue than store-bought chicken. If put in a frying pan or roasted the conventional way they will be TOUGH (as shoe leather).

Coq au vin is one famous way. It was originally farm food, not 5-star restaurant fare.

Try these rather than the Julia Child recipe which was adapted for store-bought chicken and doesn't involve the overnight marinating that is necessary with an actual roo. (Them city people wonder where to _get_ the Roo for the Coq au Vin recipe while we Chickeneers try to find a _Recipe_ that will make the Roo edible.....)

a) Very simple - http://www.livestrong.com/article/462002-how-to-cook-a-rooster/

b) Overnight-marinated coq au vin without the flambe - http://www.docaitta.com/2012/01/recipe-french-classic-coq-au-vin.html

If you will butcher yourself, this is useful - http://www.butcherachicken.blogspot.com/

I am going to experiment with this early next week ---- maybe I'll have a report??

 

[LegendsCreek]

Thanks for the great info! I have been to the website about butchering, it's very helpful!