Eating Roosters? Not Capons.

[crystal98110]

I am hearing mixed reviews on what to do with your "extra" roosters. Used to be when I was young, we would either find them new homes, or process them as dog food. However, someone told me the other day that if you butcher the rooster early enough that it's still good eatin'. Is this true?
We do not have the knowledge, or are ready to be castrating. (don't think our little backyard farm will ever get big enough anyway)
Any thoughts on this?
Thank you!

 

[stuckinthecity]

When a rooster is old enough to eat its called a fryer. And I've heard alot of people eat them at this stage. I, myself have never butchered any of my roosters in the past to eat.

 

[millerwb]

I have butchered mine. They are great! They are not as meaty as a Cornish X but they taste great!

 

[miss_jayne]

you should do it at or before 14 weeks if possible. before the hormones kick in. delicious!

 

[crystal98110]

Can you cook them up like any regular chicken? Or must you make soup?

 

[cassie]

When I was little I remember my aunt buying 100 straight run chicks. The pullets went to the layer house and we ate the cockerels. I don't remember at what age she processed them but I do remember they were fryers. She didn't caponize them either.

 

[Sunny Side Up]

We've been eating up the home-hatched roos here, an assortment of mixed breeds, even the extra bantams. And also extra purebred standard bred roos, other folks' packing peanuts, etc. It would be impossible to find homes for every one of them, and really, they're more welcome as dinner guests. I like to wait until they get really meaty, 16-22 weeks. They still taste great & aren't tough. But they are less meaty than a Cornish X, I usually simmer them and use their meat for soups, stews & chilis.

I want to learn how to caponize and then these guys will be able to get more meaty for us.

 

[millerwb]

Quote:
Mine were done young. I just cooked like regular chicken.

 

[Cuban Longtails]

I like'em older (more flavor) so I end up cooking them in the crock pot and then making stuff like stews, enchiladas, casseroles, etc...

***Oh yeah, with older chickens it's very important to brine them and let them age a couple of days in the fridge.

 

[Bossroo]

As we all know , fat and spices is what gives meat it's flavor in all types of meat.The older the bird, the more oportunity to lay down layers of FAT in and under the skin and between the muscle fibers and inside the body cavity. Brine is a salt solution that allows water to enter between muscle fibers thereby making the meat moister and more tender. Your friendly Doctor will tell you that FAT and SALT is not to good for your heart and arteries and your general health. For a much healthier alternative, I therefore choose the much younger Cornish X with the lessor amount of fat which gives me lots of flavor and no need to brine to make it tender.