Going to process a rooster for my 1st time need some help

[Appylover]

Yeah the warmth was what got me. I ended up sticking the end of the hose in there to make it cool. Just really icked me out.

 

[triplepurpose]

The gall bladder is not that big a deal. Everyone freaks out about it, but if you spill it just rinse off everything really well. I've broken it before and it didn't "ruin the meat"--I just had to spend an extra minute or two rinsing. And besides it's pretty hard to puncture it unless you are ripping through everything in a completely wanton way. An overrated concern in my experience that confuses and intimidates newbies.

 

[bobbieschicks]

As it turned out the roosters were rehomed and I didn't need to process them after all. But I will be ready for it in the future as I'm sure I will have more opportunities.

 

[bobbieschicks]

I knew this conversation would pop up again. I now have another roo to cull. This time I'm not selling him. I was going to keep him to guard the flock until he made the mistake of trying to attack me. He did it the other day and I thought maybe I was mistaken. Then today he came into the run where i was standing and I felt him jump at my legs from behind. I turned around and he took off. So he has to go. This weekend it's supposed to be in the mid50Fs so nice weather for being outside.

He is a silkie rooster, small in size and just 30 weeks old. Is there anything special I should do with him? I plan to skin him rather than pluck. Will I be able to roast or bbq the meat? Can I cook the meat the same day?

 

[ButchGood]

DO NOT cook him the same day. Rigor must pass. 3 to 4 days in the fridge usually does this. When the bird is plyable and the meat is soft, then you can freeze him or cook him. If you don't, it will be like eating a ball of rubber bands. I did not let my first 3 rest and they were terrible. The rest of my birds have been delicious. I always pluck mine as well.

 

[bobbieschicks]

Wow. Can't believe it has been almost 8 months and I still haven't processed my rooster! I left him alone since he stopped attacking me and I needed a rooster.

But now I'm back to having too many roosters and wanting to eat them rather than sell them. So I have a few different questions.

I understand now how to cull, skin, pluck, and gut a chicken. But I don't understand what happens next with older birds.

I read that they "rest" in the refrigerator for a few days, but what does that look like? Do I wash them in cold water and just leave the meat sitting on a plate in the fridge or wrap it in plastic wrap? How tightly? I've also read about the "brine" method, but does that replace the resting process or is it in addition to resting?

If I decide to freeze the meat instead of cooking it right away is there any special precaution?

If I decide to use the coq a vin cooking method do I still let the meat rest before cooking?

My roosters range from 4 months to almost 2 years old. I also have a few older hens who are producing poorly and I'm wanting to process those as well.

Is there a different suggested way to process a silky rooster? I have 4 of those to process and 1 Maran rooster to process.

I plan to do one at a time since I'm still fresh to this and without helpers.

Thank you for helping!

 

[cluckcrazy]

I hope you don't mind me asking a question on here.

At what age is the best to process a Barred Plymouth Rock?

 

[jewels621]

...

Wow. Can't believe it has been almost 8 months and I still haven't processed my rooster! I left him alone since he stopped attacking me and I needed a rooster.

But now I'm back to having too many roosters and wanting to eat them rather than sell them. So I have a few different questions.

I understand now how to cull, skin, pluck, and gut a chicken. But I don't understand what happens next with older birds.

I read that they "rest" in the refrigerator for a few days, but what does that look like? Do I wash them in cold water and just leave the meat sitting on a plate in the fridge or wrap it in plastic wrap? How tightly? I've also read about the "brine" method, but does that replace the resting process or is it in addition to resting?

If I decide to freeze the meat instead of cooking it right away is there any special precaution?

If I decide to use the coq a vin cooking method do I still let the meat rest before cooking?

My roosters range from 4 months to almost 2 years old. I also have a few older hens who are producing poorly and I'm wanting to process those as well.

Is there a different suggested way to process a silky rooster? I have 4 of those to process and 1 Maran rooster to process.

I plan to do one at a time since I'm still fresh to this and without helpers.

Thank you for helping![/quote


Bobbies...once your birds are plucked and gutted, rinse them really well and put them in ice water to cool them quickly. Remove from ice water and pat dry, put them in a ziplock bag and place in the refrigerator. I can usually put 2 birds in each "jumbo" 2 gallon bag. Let them rest in the refrigerator for about 3 days to let the rigor mortis dissipate. You'll know they're ready for the freezer when you can easily move the legs. A this point you can choose to cook, can, or freeze your birds. If freezing, pat them dry again, and wrap tightly. I've had really good luck with shrink bags from Cornerstone Farms. They make a very professional looking chicken that takes up less space in the freezer. Don't forget to label them with the date and weight. Holler if you need more help!

 

[cluckcrazy]

I hope you don't mind me asking a question on here. At what age is the best to process a Barred Plymouth Rock?

 

[bobbieschicks]

Check this thread for an answer.

https://www.backyardchickens.com/t/98752/plymouth-rocks-as-meat-birds