How many roosters?

[aart]

It does take strength to skin an older cockerel or rooster even with a sharp knife where you cut a lot of the connective tissue. Younger cockerels, say 16 weeks, or pullets even several months old are a breeze comparatively.

Might take more 'time and energy' for me to skin,
than to scald, pluck, and clean up from it.
I can pluck pretty quick, hang them from these clips and strip the feathers into a can below. Don't think clips would hold up to pulling skin.

 

[Mimi13]

They are bred to grow very large very quickly, especially the breast.
They are a special cross breeding developed over years and years.
They are only about 8 weeks old when slaughtered, which accounts for much of the softness/tenderness, plus they are pretty much confined so don't use those muscles much.
As for taste, I think they taste milder and less flavorful.

That makes perfect sense regarding the tenderness from less used muscles and also why a home grown bird tastes better. I cannot wait to taste one of my own home grown birds.
I know this sounds terrible, but it is what it is. I am also looking forward to processing my birds. Some people will hate me for saying that, but I’ve always been the one who processed the deer my sons kill. Only difference there is I could never shoot a deer, but once the deed is done I have no problem taking charge of the rest. I will, however, have to kill the birds. I believe my son will help me but I know for sure that my DH will be nowhere in that picture.

 

[Mimi13]

I agree with you on the gizzards, pure meat and good flavor. But it is not for everyone.

Basically what Aart said. The Cornish X you get at the grocery or butcher yourself are very young compared to our dual purpose breeds unless you butcher them before they have any real meat. A suckling pig or young calf is going to be more tender and less flavorful than if the animal is butchered at a later age. Age is a huge component.

Something Aart did not mention, especially with cockerels. Once the cockerels hit puberty the hormones hit. Those hormones cause the meat to take on a stronger flavor. I like that flavor but something it is too strong. As they age cockerels especially grow a lot of connective tissue. If you skin instead of pluck you'll notice this. I also butcher a lot of pullets as well as cockerels. While I think age is the major culprit, by comparing the pullets with the cockerels I think the hormones add more texture to the cockerel's meat as well as more flavor.

Okay, that is very interesting about the hormones adding more texture and flavor. That was my biggest concern was trying to hit that sweet spot in the cockerels age; wanting as much meat as possible while still being tender. I was planning on 12-13 weeks old but may hold off until 14-15 weeks since those two weeks could play a role in taste and of course more meat.
Also, I hadn’t put the two together, but I do know what you’re talking about when you mention the young calves. I remember one time my granddaddy was upset because the beef didn’t have as much flavor because he had had the calf butchered too early (to his liking anyway.)
Oh man, how much I’m learning!

 

[Mimi13]

DH does all the work - butcher, skinning, gutting and a rough clean. I bring carcass inside and do a final clean (feathers all off, clean interior of carcass, cut as I think we will use it, package and put in fridge). The worst part for me is doing all this in cold water. The worst for DH is if he misses the jugular the first time.

Our first birds were Rangers, and we did 5 in 2 hrs after work one weeknight. If there is a need, we can be set up in 10 min and a done in less than 30 min (lunch hour) for one bird. We skin, not pluck, which is a lot like taking a slightly too small jacket off a sound asleep toddler...! I know if we were to pluck, it would be longer.

Your analogy of skinning is absolutely hilarious and perfectly describes the process to me.

 

[Mimi13]

I am sitting out here in the run with my 24 8 weeks olds reading all this. First of all I love just watching the birds interact with each other and me. I learn a lot from just watching. And then, I am beyond lucky to be reading all this information presented by @aart, @Ridgerunner and others. I swear to goodness, y’all could read the phone book to me and I would be sitting on the edge of my seat waiting for your next word. I am so thankful for people like you who are kind enough to share bits and pieces of your vast knowledge. Thank you again and I can’t wait for more things to learn from y’all.

 

[Life is Good!]

And then, I am beyond lucky to be reading all this information presented by @aart, @Ridgerunner and others. I swear to goodness, y’all could read the phone book to me and I would be sitting on the edge of my seat waiting for your next word. I am so thankful for people like you who are kind enough to share bits and pieces of your vast knowledge. Thank you again and I can’t wait for more things to learn from y’all.

The beauty of BYC is the people who adore chickens and who are willing and able to help others. Now, once you've gotten some experience, turn around and help those who follow behind you too!

 

[chickengeorgeto]

... Is it true I can just "pop off " his spurs with pliers?

That is a cruel and painful way to modify a rooster's weapons. Not even a cock fighter would consider doing that. Instead gently saw his spurs back to about 3/4 inches with a fine toothed hack saw blade.

 

[chickengeorgeto]

Put hot potatoes on his spurs,then slowly loosin them off you twisting back and fourth.

Perhaps you should cram hot baked potatoes down on your big toes then pull your own toe nails out by the roots. Don't forget to let us know how you like it

 

[chickengeorgeto]

... "I currently have 1 adult rooster.
The adult rooster only hangs out with the 6 [adult] hens.... They are all in the barn together and free range 8 am -8 pm. (but all separately for some reason. Is this normal... Also- when will they "bond as a flock" and stop free ranging separately?"

... "Ideally, I'd like to keep 3 roosters. two brothers and the one I hand raised. Id like to get rid of my adult rooster because he is not child-friendly... "My question is how many roos can i keep without too much drama? and Will the roos from the same "litter" (the brothers) be easier to keep together, or can I mix and match? or will it totally depend- I will just have to wait and see.??"

Yes it is completely normal because your adult chickens enjoy a different level of POWER or SELF-IMPORTANCE than your young birds do. Chickens have no recollection of or connection to family. They only treat former family members like they treat any other chicken. No better or no worse.

Yes but only when they become more equal in status or the more powerful flock members meet the grim reaper.

See my first Paragraph.

Your "brothers" may prove harder to integrate into a peaceful flock because of their similar age, size, and maybe athletic ability. only time will tell.

 

[TheTwoRoos]

It’s not about them not liking it,it’s about the health and well being.

Perhaps you should cram hot baked potatoes down on your big toes then pull your own toe nails out by the roots. Don't forget to let us know how you like it