Great Recipe to use for Those Older Roosters

Discussion in 'Meat Birds ETC' started by LilyD, May 30, 2012.

  1. LilyD

    LilyD Crowing

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    Hey all I had to share. I was surfing the web and found a recipe that sounded amazing for cooking the darker meat of older roos. I used legs and thighs from 9 month old roosters that seemed pretty tough to me fixed as you would regular chicken. This recipe worked amazing and the milk gravy that you make to go with it is to die for. I just had to share. The meat was fall off the bone tender and had wonderful flavor. I thought I would share so you guys could try it too.

    [SIZE=5][SIZE=5][SIZE=5][SIZE=20px][SIZE=5][SIZE=20px][SIZE=5][SIZE=5][SIZE=5][SIZE=20px][SIZE=5][SIZE=20px][SIZE=5][SIZE=5][SIZE=5][SIZE=20px][SIZE=5][SIZE=20px][SIZE=5][SIZE=5][SIZE=5][SIZE=20px][SIZE=5][SIZE=20px][SIZE=5][SIZE=5][SIZE=5][SIZE=20px][SIZE=5][SIZE=20px][SIZE=5][B][I]Wheat Harvest Midday Chicken [/I][/B][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE][/SIZE]
    [FONT=Times New Roman, Times, serif]1 Good Shepherd Heritage Chicken ( 4 lb Barred Rock) cut into frying size pieces [/FONT]
    [FONT=Times New Roman, Times, serif]1/2 cup flour
    [FONT=Times New Roman, Times, serif]3/4 tsp salt

    [FONT=Times New Roman, Times, serif]1 tsp poultry seasoning [/FONT]
    [FONT=Times New Roman, Times, serif]1/2 tsp ground pepper [/FONT]
    [FONT=Times New Roman, Times, serif]1/4 tsp paprika (optional) [/FONT]
    [FONT=Times New Roman, Times, serif]Cooking oil [/FONT]
    [FONT=Times New Roman, Times, serif]1 cup whipping cream [/FONT]
    [FONT=Times New Roman, Times, serif]1/2 cup half & half [/FONT]
    [/FONT]
    [/FONT]
    [FONT=Times New Roman, Times, serif]Rinse and pat pieces to remove excess water. Make mixture of 1/2 cup flour (whole wheat can be used ) 3/4 tsp salt, 1 Tsp poultry seasoning, and 1/2 tsp fresh ground pepper, (add paprika if desired) Dredge chicken pieces in mixture then fry until lightly brown. Places pieces in a roasting pan and pour mixture of 1 cup cream and 1/2 cup of half and half., cover and bake at 325` for 2 to 2 –1/2 hours. You can make a very rich gravy with pan drippings. [/FONT]
    Great recipe!! We had seconds it was so good!
     
    Last edited: May 30, 2012
  2. beckyjo

    beckyjo In the Brooder

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    Oct 19, 2011
    This sounds amazing. Cream and half n half make everything better. I will have to try this! Thanks!
     
  3. bj taylor

    bj taylor Songster

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    Oct 28, 2011
    North Central Texas
    that sounds so good. for diabetics like me, cream is actually better than milk (low fat is bad for diabetics contrary to outdated info.) so i will definitely be trying this. i might try to saute first instead of fry & cut the flour to see if i can get good results. that flour is my enemy - darn it.
     
  4. LilyD

    LilyD Crowing

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    Bristol, VT
    My Coop
    What I did was closer to braising then it was frying. I did a little dab of olive oil in a pan and then put the chicken in until it was light brown. It finished cooking to a dark brown in the roasting pan and was so tender you could pull it off the bone just by pressing the fork into it. It was amazing. The heavy cream made an amazing gravy with very little effort on my part. I added a little more of the cream and some chicken broth and stirred until it thickened and I got all the bits off the bottom of the pan. Then it thickened and was so good.
     

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