How to cook 2 roosters?

[Happy Chooks]

Found this:

Sometimes people identify a roaster chicken by weight rather than its age at butchering. A roaster chicken will weigh between 5-7 pounds (2.27-3.18 kg), whereas broiler and fryer chickens are less than 6 pounds (2.72 kg), at least according to the United States Department of Agriculture (USDA). Some other sources define a roaster chicken as between 6-8 pounds (2.72-3.63 kg). Larger chickens like roasters are noted for having a slightly stronger and richer flavor, which develops well when they are roasted.

Despite the name, roaster chickens are not only prepared by roasting. They may be cut up and used in dishes like chicken cacciatore where they are allowed to simmer slowly for hours with tomatoes, mushroom, garlic, and spices until the meat literally falls off the bone. Roaster chickens can also be used as a base for chicken stock, since they do have a little more flavor, which they’ll impart after hours of boiling. Alternately, roasted chicken carcass can be used to create stock.​

 

[Oregon Blues]

OK, now think. Did the seller call them roasters, or are you calling them roasters because of the size?

An 8 pound Cornish Cross can be used in any chicken recipe. That's a chicken you can make fried chicken with, or a baked whole chicken.

If it is another breed and weighs 8 pounds, you will want to cook low and slow. Any recipe that uses a crock pot will work.

There aren't a lot of breeds that will make 8 pounds dressed and unless it is one of the fast growing meaties, it is likely to be an older bird.

Here: if it is a young Cornish Cross, it will have an enormous breast on it. The breast will look almost like two breasts have been stacked on top of each other. If your bird has huge breast meat, than you can cook it any way you normally cook chicken.

It the breast is long and slim, then you want to cook that bird low and slow.

I'd almost be surprised if any vendor at a farmers market would selling stewing chickens without advising the buyer. If that is a regular vendor, then I suspect you've got Cornish Cross chickens that will be tender and good.

 

[Spinster_Sister]

Thank you all for the great suggestions and recipes! The market said they are roasters but the lady butcher said they are actually Roosters...."The papa of the baby chicks"...she said a long slow roast, keep the rooster in the refrigerator for at least one more day on ice then it goes into the oven. She didn't tell me the proper temperature or for how long, that is why I posted here! I also wanted to know if I can cook the boys up in something other than an oven.

I'll post some photos before I brine them....all I know is that those birds are big all over and very firm! I had a chance to buy whole chickens complete with head, feet and I think I saw some organs inside - those looked like younger hens just looking at their pale combs.

I remember when I was a young child at the markets you could actually purchase capons...boy those were great tasting! Too bad the market for capons has dried up, at least in my area.

 

[Spinster_Sister]

I just put one rooster in it's brine and it is busy chilling in the refrigerator. I used the largest pot that I have on hand...and 8 quarts is not large enough for him. Based on the photos can you tell if it is a Cornish or Cornish Cross? The guys were put into a bag and I laid them down on their breast area, hence the flattened look. Here are the photos:

 

[Spinster_Sister]

Found this in a long bag inside the cavity:

 

[Happy Chooks]

Those breasts look pretty full, I'm betting it's a Cornish Cross. Happy cooking!

 

[justbugged]

I would roast the bird between 325 and 350 in the oven. They look very yummy.

I think your herbs look perfect for a roasting bird.

 

[BettyR]

Wow that is a beautiful bird.

 

[Spinster_Sister]

The rooster-roaster was in the oven for 4.5 hours at 320F. I am sold on brining and buying the much less expensive rooster-roasters. The meat was juicy tasty and just melted off the bone.....

This may sound foolish, but where would i be able to purchase an old heritage rooster? I live in the big city and would love to try one or two! I have read that the old heritage boys taste great! Now I want to buy a smoker and try smoking one next!

 

[Spinster_Sister]

I flipped the bird onto it's back and the breast just split nicely into two lobes perfectly! Those breast lobes were huge - so I am assuming it was a Cornish cross as was suggested before.