In the Brooder
- May 25, 2012
Does anyone eat roosters 18 weeks or older?
If they are Heritage chickens, there are some considerations that should be observed during the processing and cooking though. Before WWII, and the proliferation of Factory chickens that were/are slaughtered before 10 weeks of age, there were basically four classifications of poultry meat 1: Broilers, 2: Fryers, 3: Roasters, and 4: Fowl. Broilers were typically up to 12 weeks old and weighed up to about 2.5 lbs, fryers up to 14-20 weeks and up to 4 lbs. Roasters were 21-52 (1 year) and weighed up to about 8 lbs, and Fowl were any chicken harvested older than 12 months. Many chickens will benefit from "resting" in the refrigerator up to 2 days before cooking or freezing. Also, the older the bird, the lower the temperature it should be cooked at, and for a longer time. In chickens, age = flavor. Not like the flavorless factory birds that are in the grocery store.
I think most people are so used to store bought chickens, that they don't know what chicken really tastes like.
Try googling chicken loaf or pressed chicken. You can obviously omit the Knox.we are butchering a few older hens, and an older rooster this year(3 years old)... they need long, slow, low temp, moist cooking, so crock-pot is the best way to go... a lot of gelatin in older birds too, so the stock you get will be much better... I am actually thinking about trying a chicken version of brawn(aka, head cheese) with one of them...