How Tough?/Cooking Methods for 4-5 month old mixed breed roosters?

[jbtcajun]

Wow.
No one mentioned rooster gumbo.
I don't care how old it is.
Rooster or capon gumbo is the way to go.

 

[aoxa]

I do not like my chicken tough, but I do not want it mushy either. I want some texture to it. I suppose one could always grind the older chickens and make chicken burgers if they wanted too. I have thought of doing that. I also saved the fat, we do not use lard anymore, from the last pig we butchered. I plan to make some chicken sausage and wieners with that in my smoker.


Actually if you want to eat older chicken and think it is tough, I would think marinating them in vinegar or tenderizing base would help. Also there are so many dishes you can make with chopped chunked chicken. Chow mien, hot dishes, casseroles for those of you not in Minnesota, soup of course, chicken salad, and so forth.

I think slow baked roasted chicken would be okay, Use salts or accent meat tenderizer on it.

I am just against slow cookers, I think we over use them and the meat in a slow cooker tastes "blaw" to me. IMHO



Another addition if you have to use the slow cooker, I suggest cream of mushroom soup, wild rice* a few onions and mushrooms.


* Minnesota style wild rice LOTS of rice, like a pound or so, not a little packet, like they passed off as a "wild rice casserole" in Florida when we lived there.

By slow cooking, we slow roast in the oven at a low temperature.

our crock pot is just for soups/stews.

I free range my CX and restrict feed. I end up butchering at 12 weeks. They are never mushy. Mushiness comes from the added water injected into most store poultry meat.

 

[duluthralphie]

By slow cooking, we slow roast in the oven at a low temperature.

our crock pot is just for soups/stews.

I free range my CX and restrict feed. I end up butchering at 12 weeks. They are never mushy. Mushiness comes from the added water injected into most store poultry meat.

Ahh,, My mistake, I always think of "crock" pot when I hear the words slow cook, ( another Minnesota thing, I guess)

I love roasted chicken (oven lower temps long hours). As long as it does not get too dry, but like an incubator, just add water and life is good!

 

[duluthralphie]

Wow.
No one mentioned rooster gumbo.
I don't care how old it is.
Rooster or capon gumbo is the way to go.

I like gumbo, never had chicken gumbo and I have no idea how to make it.....BTW I am the "cook" in our house, my wife says my cooking is more inventive and exciting then hers... I normally would say

.."aw shucks...no Ma'am", But in this case I agree. She grew up differently than me, She lived in the city.

 

[aoxa]

Ahh,, My mistake, I always think of "crock" pot when I hear the words slow cook, ( another Minnesota thing, I guess)

I love roasted chicken (oven lower temps long hours). As long as it does not get too dry, but like an incubator, just add water and life is good!

We even have a rotisserie... Sooo good..

We end up rubbing our chickens with butter before slow roasting like Julia Child lol. Stuff them full of onions and garlic..


This was our biggest CX last year at nearly 10 pounds and 14 weeks. So we grow them MUCH slower then most.

Amazing, amazing flavour... I'm hungry now

 

[duluthralphie]

That looks so good!

I was just in that famous French chain store, Tar' Get' looking for one of those rotisseries.

Alas they had none.
Btw 14 lbs is comendable.

 

[mystonedgarden]

We put this guy in the oven. Butter, pepper, sea salt, and rosemary, holy cow was it delicious! Great meal for my DH and I. He was a 5 month old silkie mix.