How to cook the roosters I've culled?

[Baymule]

I butchered RIR roosters at 4 months old. They weren't real meaty, but had good flavor. I froze all of them and thawed as needed in the refrigerator over a couple of days. My favorite recipe so far:

ROOSTER SALAD

Boil (simmer) one dead rooster, preferably cleaned, all afternoon until meat falls from bone.

Debone the meat, toss bones to dogs that are drooling all over the kitchen floor, watching your every move with intent stare.

Cut the meat into bite size pieces, or for ya'll that barely chew and wolf it down like the dogs do, half bite size pieces.

Chop 2 stalks of celery.

1/2 cup chopped pecans or your favorite nuts.

1/2 pound seedless grapes, cut in half.

1 small can water chestnuts, drained and chopped

1/3 cup chopped onion

A glop or two of mayonaise, just enough to hold it all together.

Chill and serve.

 

[eve789]

*Finally* did the deed today (for the first time). It was awful. I processed two roosters. They had to go because we live in a suburb and their noise was threatening the existence of our whole flock. The first was actually not so bad but the second one was just a nightmare. They were naked-neck chickens so had super tough, sun-hardened necks. I used the knife that came along with the killing cone I ordered on Amazon, which was not nearly sharp enough. The first one bled out pretty quick. The second one (my favorite) took time.

I gave them an exceptionally good life and wanted to give them a good death, and in that I failed miserably.

I'm still feeling kind of in shock about the whole experience. The one silver lining is that I just finished gutting them (also looks much easier on YouTube but went OK!) and the fat on those chickens was the most orangey yellow I've ever seen – the same color as our hens' egg yolks – and the liver was the shiniest, vibrant, most beautiful thing, too. These were *healthy* birds and as someone who eats meat 2-3 times a day, thanks to our local farmers, but without ever thinking of how hard it is to get that meat on my plate, I am so grateful to have had the chance to do this.

It's also got me reflecting on how fragile and temporary I am. I have all the same parts (well, except for a gizzard!) in my body: small & large intestine, gall bladder, liver, lungs, kidney, heart. And the difference between life and death is an instant (or in the case of my poor chickens, somewhat longer than that).

Next time, I'll try to find someone experienced to guide me in person. I want to be able to cull my own birds as I think it's an important skill when you keep layers. At the same time, I know there's a part of me that has to get just a little bit harder in order to have the decisiveness to cut into a living thing's neck and watch it bleed, and I'm not sure I want to.

 

[chooks4life]

Good on you, sorry it was traumatic. I don't like culling either but emotions have to take a backseat because it has to be done and I'd rather do it myself so I know it's done right.

Bleeding out, and using knives, are good ways to cull for the more experienced. I prefer more surefire ways like complete decapitation. I want to try a proper guillotine style chopper in future, rather than an axe, or a diamond wire like the sort they use for tree branch lopping.

Best wishes.

 

[ShortHenTallPen]

To me the secret for roos - and old laying hens for that matter - is pressure cooking. I pressure cook the entire bird, which will yield a delicious stock and very tender meat, though it will still be a tad stringy.

Old roos make the best soup.

 

[emount]

I'm just starting out with eating my own roosters as well. The only way I don't get chewy meat from roosters around 6 months old is to put them in the slow cooker on low for 10 hours overnight and then put them on again for several more hours the next day. Maybe 8 more? Until they are fall apart tender. They don't get crispy, but the meat is nice and soft. Tomorrow I'm going to try doing that again and then popping it in the oven for a few minutes at the end, to see if I can get a little browning on top.

 

[emount]

I just started eating my birds this summer. Like you, some went well and a couple were learning experiences. The first one I did, I didn't cut nearly hard enough and just nicked him. I flinched and let go and he jumped out of the killing bucket and run off into the woods. I had to catch him again and then he knew what was coming. I felt so bad.

And one also where I didn't use a sharp enough knife and had to cut 3 times.

I won't make those mistakes again. I'm sure you are learning from yours as well. I highly recommend having someone more experienced help you a few times, because it was very helpful to me.