How to cook 2 roosters?

[Spinster_Sister]

I went out and purchsed two roasters (Roosters the lady told me)....total they weigh almost 16 lbs....so how do I cook them? Will a 24 hour brine help to tenderize them? How long do I leave them in the oven or can I use a crockpot or pressure cooker? I figure if I mess up the cats/dog and chickens in the back will enjoy my mistake.

Can I make chicken soup with roosters?

Help! The rain is coming this weekend and I want to try and cook the rooster-roasters!

TIA,
~Vickie

 

[justbugged]

How long ago did she butcher the roos? How old were the roos? Do they have the skin on?

 

[Spinster_Sister]

I am sorry they are not fresh from a farm, I bought them from a very small market...but they do have the skin still on and the skin is the old fashioned yellow webby-kind not the translucent skin from the chain stores.

 

[MeatKing]

Quote:
Makes the best chciken soup, I've ever had!! So much flavor from a Rooster!! Enjoy..

 

[caspernc]

If they are from a farm close by sometimes they will brine them. I know a lot of people will let them set in a cooler of ice for at least 24 hours. The crock pot would be good or a good slow smoker. The canning book said the best canned chicken is at least 1 year old and even better at 2.

 

[BettyR]

These are two of my favorite ways of using a rooster.

Grandma’s Chicken Gumbo
Make a dark roux with 2 cups of flour and about 1 cup of oil.
(You can buy ready made roux but homemade is the best, if you want to make you own but don't know how...Preheat the oven to 350 degrees. Place the oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.)

1 gallon of water
1 large hen (an old hen makes the best gumbo)
6 chicken bullion cubes
1 pound of good smoked sausage (Cut into bite size pieces)
1 large onion (Chopped)
1 bell pepper (Chopped)
2 stalks celery (Chopped)
3 tablespoons liquid smoke (leave this out if using smoked meat)
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons dried parsley flakes
1 bunch green onions (chopped)
Salt and pepper to taste

Cut the chicken in half and place it in a large stockpot with the water and the rest of the ingredients. Simmer uncovered for a couple of hours, or until chicken is tender, remove the chicken from the pot place it in a bowl and put it in the refrigerator to cool. Turn the fire off under the pot, allow to sit while chicken is cooling, all the fat will rise to the top.

With a large spoon skim fat off the top of the gumbo.

Pick the chicken off the bone and add it back to the pot and heat it through; season with salt and pepper to taste.

You can substitute just about anything for the chicken. Guinea foul and wild game works very well, squirrels, ducks, geese, rabbits, turkey, quail, pheasant, ect. Just make sure to simmer it long enough to get it tender.

Serve over rice in soup bowls.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Southern Living CHICKEN AND DUMPLINGS
Makes 8 servings
Top-Rated Recipe, November 2001
Southern Living On-Line

1 (4 1/2-pound) whole chicken, cut up
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon chicken bouillon granules
3 cups self-rising flour (I just use all-purpose flour and add 3 tsp. baking powder)
1/2 teaspoon poultry seasoning
1/3 cup shortening
1 cup milk

COVER chicken with water, and bring to a boil in a large stock pot. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer until chicken is tender. Remove chicken, reserving broth in stock pot; cool chicken. Skim fat from broth; bring to a simmer.
SKIN, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.
COMBINE flour and poultry seasoning in a bowl. Cut in shortening and with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.
TURN dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.
BRING broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat to very low, cover, and simmer, for 25 minutes.

 

[ChickiKat]

What wonderful looking recipes. Will have to try them. Thanks for making me hungry!

 

[BettyR]

Quote:
LOL...I'm making a pot of the chicken gumbo for us tonight. It's one of our favorite meals.

 

[Happy Chooks]

I believe "roaster" is used for roosters over 1 year old. So you will definitely want to slow cook them.

Coq au vin is really tasty and great for older roosters.

 

[ChickiKat]

I just like the name, Coq Au Vin....