How to cook a 2 yr old rooster?

[Geena]

I removed a naughty 18 month old rooster from the gene pool about a month ago. I cooked him down in the crock pot until the meat was falling off the bones. Knife chopped the meat until it was a fine shred, seasoned it up with some garlic, ginger, soy sauce and a bit of hot peppers. Then used it to make some really yummy wonton soup.

 

[bngowe]

Coq au vin. You’ll just have to look for an older traditional recipe that uses a rooster. Most of the recipes online nowadays are adapted to using reg chicken.

 

[Maeschak]

Pressure cooking is always an option! It will soften any old rooster. You can pressure cook with a bit of moisture to eat as is... or you can pressure cook in a lot of moisture (2+ quarts?) spices, veggies. Once it is finished cooking remove the carcass, strip the meat, save the meat for enchiladas, stews, etc and then continue to pressure cook the carcass bones, skin, spices and veggies etc to complete a stock. I can usually get all of the meat and about 2 quarts of good stock from one really old rooster. (Old roosters seem to make twice the stock of a more moderately aged bird- and old rooster makes the best stock- just remember to add the feet, wing tips, neck, etc.)

 

[Molpet]

Pressure cooking is always an option! It will soften any old rooster. You can pressure cook with a bit of moisture to eat as is... or you can pressure cook in a lot of moisture (2+ quarts?) spices, veggies. Once it is finished cooking remove the carcass, strip the meat, save the meat for enchiladas, stews, etc and then continue to pressure cook the carcass bones, skin, spices and veggies etc to complete a stock. I can usually get all of the meat and about 2 quarts of good stock from one really old rooster. (Old roosters seem to make twice the stock of a more moderately aged bird- and old rooster makes the best stock- just remember to add the feet, wing tips, neck, etc.)

how long and what pressure do you pressure cook?

 

[Maeschak]

how long and what pressure do you pressure cook?

When pressure cooking as opposed to canning you use all the weights/hi (mine only goes up to 15lbs of pressure so that is what I use.)
15 minutes should be plenty of time particularly if you do not use a 'quick release' of pressure (my pressure canner does not allow this but more modern ones do). If you can do a quick release of pressure I believe people pressure cool for more like 25 minutes.

 

[Molpet]

When pressure cooking as opposed to canning you use all the weights/hi (mine only goes up to 15lbs of pressure so that is what I use.)
15 minutes should be plenty of time particularly if you do not use a 'quick release' of pressure (my pressure canner does not allow this but more modern ones do). If you can do a quick release of pressure I believe people pressure cool for more like 25 minutes.

Thanks.. I have the old fashioned kind