how old is too old to butcher?

[booker81]

I still like to pluck older birds, the ones I make stock from. I like the fat, and when it's rendered down and I strain the stock, I'll cool it and skim the fat. The rendered fat goes in a container in the fridge to be used in potatoes or whatnot instead of butter. Lots of fat in the skin, so I don't want to lose it

I like my CX for roasting, but I love the older birds of any type, age. or breed for making stock, rendered fat and shred meat - from banties to big ol' roosters. The oldest I've had was a bit over 2 years old, still yummy.

 

[triplepurpose]

Personally I pluck them and slow cook them for 8-10 hours, and then save the meat for any quick chicken dishes which require cooked meat. Soup, stew, dumplings, pot pies, salad, casseroles, coq au vin...you name it!

You will have the most incredible chicken broth in the world too, so be sure to save that!

I might be weird, but I do love a good old stewing chicken. So much flavor! It's incomparable. I'd rather have a 4 year old dual purpose hen or rooster over an 8 week cornish cross any day.

It's not weird. "Stewing fowl" is what people most commonly ate for ages, because that's what was most readily available yearround and tasted best. Real chicken, that actually tastes like something--what a concept...

 

[davidchickens]

I have read that breeds like yours, mutts and heritage birds, are cooked at various ages. Long moist cooking is important. But a low temperature is also. Many crock pots go to high for chickens over a year old. You can also grind up old hens for hamburger. For friars or small roasters anywhere between 12-20 weeks is good.
This is just what I've read.

 

[LilyD]

I have processed EE roos before and they can grow out to 6 months or beyond and still be tender as long as you rest them before cooking them. Over about 10 months I would probably crock pot cook them rather than roasting but they are all edible.

 

[Tuckerbelle]

I sure was happy to find this thread. I have some Barred Rock hens that are about 18 months old and my other half is looking forward to having them fill the freezer. But I must say that the roosters we butchered, as well as the egg-eating hen who also pecked everyone else's feet, were just plain tough. The roosters were about 6 months old. I will admit that I am pretty new to this part of raising chickens and tough chicken is not one of my favorite dishes. Suggestions and advice are welcome!

 

[LilyD]

I sure was happy to find this thread. I have some Barred Rock hens that are about 18 months old and my other half is looking forward to having them fill the freezer. But I must say that the roosters we butchered, as well as the egg-eating hen who also pecked everyone else's feet, were just plain tough. The roosters were about 6 months old. I will admit that I am pretty new to this part of raising chickens and tough chicken is not one of my favorite dishes. Suggestions and advice are welcome!

Tuckerbelle,

The older the chicken the more muscle tissue they build which is what makes the meat tough. When you butcher you should rest the meat for a bit before you eat it. Most people recommend 3 to 4 days. Brining will help the tissue connectors to break down and would work great for the 6 month roosters. I do my roosters all the way up to 8 months old and they are never tough. The other bit of advice would be if you are roasting the chicken turn the temp down and increase the time. Rather than 350 degrees I would do 275 and just let it keep going in a covered roasting pan until it's to temp 160 degrees internal I think is the right temp for chicken. Put a little fluid in the bottom of the pan and have the chicken sitting on either veggies or a rack to keep it out of the juices. With the lid on the juices will keep the chicken rehydrated and allow it to stay moist while cooking and it comes out really tender. You could also cook the meat in a crock pot for the older roosters. I love the older ones for their flavor. It's much more savory than the younger ones. My husband would tell you it has depth. Cooking it in a crock pot until it falls off the bone or cooking it in a pressure cooker if you want it faster. makes the meat really tender. and the juices are amazing for stock.

Good luck!

 

[rockstarmeeka]

When someone butchers a chicken does it need to sit in the fridge for a few days and then freeze it? Or can it be butchered wrapped up and frozen same day?

 

[BCMaraniac]

When someone butchers a chicken does it need to sit in the fridge for a few days and then freeze it? Or can it be butchered wrapped up and frozen same day?

Some people do it all in one day....others rest in the fridge for 2-3 days, then package and freeze....still others package the same day, rest in the fridge for 3 days, then freeze. I don't know that it matters. I let them rest for 3 days, then package and freeze....but I only do a few at a time.....

 

[Aussie-Chook]

I have about 7 EE roos, they are about 6 or 7 months now, they are only good for stew meat? Should I even bother plucking them or just take the skin off? I have too many roosters!!!

Do you keep your roos together, or did you have to separate them? I am considering ordering straight run chicks next year, but was worried what to do with multiple roos??

 

[Charlene]

I butchered 6 month old Australops and they weren't tough at all. And they had been free range. I did rest them and freeze them though. I think the freeze/thaw cycle may make them a bit more tender.

I did have trouble with multiple roos. I had 10 at first and they were out with 5 layers. At 5 months I culled 5 of them, they fought too much and the hens were completely harassed. By 6 months the hens were hiding in the coop instead of coming out in the day (but the 5 roos didn't fight amongst themselves too much). I am not doing it this way again, I'll either get Cornish crosses that don't seem to care about anything but eating or try a heritage breed with only hens.