Going to process two 19 week old DP roosters today!

[booker81]

Well we had one of the naughty boys for dinner tonight....MMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!

I was lazy and just decided to see how "tough" he would be, being he's double the age of the standard meatie age.

I brined him in a simple brine of brown sugar, salt, and water for a couple hours, then washed off, patted dry, and rubbed with oil. Sprinkled some lemon pepper and poultry seasoning on, put a cup of water at the bottom of the pan, and stuck him in the oven at 350 for two hours, basting every now and then. At one hour, I put a tent of foil over him.

OMG.


I can pull the meat right off, breast, leg, doesn't matter. It's tender as get out, but still "meaty", not mushy. Gorgeous flavor. Lovely gold broth at the bottom of the pan.

Half tempted to just buy roosters just to have this kind of dinner!

(The other one has been "Foodsaved" and is in the freezer

 

[PineappleMama]

Now I'm all hungry, craving this delish chicken... but I have no chicken. Lucky Ducks!

I donno whether to

or

I just LOATHE our city's rule about four chickens... (or fowl of any kind, only four, no roos) because we need the four just for eggs... no spares for eating.

ARGH... Someday...