How would a 71/2 month old rooster taste?

[paddock36]

Quote:
Beat you to it!

 

[mmtillman]

Good question..I have 2 roos that are tearing up my poor hens...dont care about having any chicks..so think I will send these 2 to the freezer camp....my roos are about a year old....would they be too tough to fry? That is about the only way I like my chicken...well, baked would be ok, too...just wonder if they would be too tough to mess with....or should I just sell them?
I let my birds sit in fridge for 2-3 days before cooking...and like to fry them ...skipping the freezer altogether....anyone have an idea about this?? Thanks!

 

[Bossroo]

If you fry them, they will be tough. After properly aging them and marinading them,Try putting them breast down in a roasting bag or a ceramic roasting pan and roast them l o n g and s l o w on low heat. Or you can crock pot them all day untill they start to fall off their bones and then use the meat as an ingrediant for any dish you want

 

[Backyard_Chicken_rancher]

Quote:

Put him in a cooking bag and do like we do in Texas slow and low he will fall off the bone keep you heat down around 250 and cook till the meat is tender enough to fall off the bone then you will know he is done and tender baste it often though and he should come out moist and tender and taste like chicken for sure

 

[WiseChicks]

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YUP! Exactly what I thought!

Honestly though, slow cooked or made into soup and he'd be quite tasty!

Mean roos make GREAT Chicken n' Dumplings or homemade Chicken Noodle Soup or Chicken Dumpling Soup (which is really just one kettle Chicken n' Dumplings!)

I usually boil the bird all day Saturday with a full bunch of celery, carrots (great use for those carrots that are a bit old) , and a whole onion. (plus parsley, pepper, and a few bay leaves) Cover the stock pot, put it in the fridge overnight. Make egg noodles, leave to dry overnight, covered in cheesecloth. In the morning, you can skim off the chicken fat. Barn cats or dogs will love it. pull out the now soggified veggies, toss them in the chicken bucket, pour the rest of the stuff through a strainer (collander) to separate out the stock from the chicken and bones. Into the stock, put your chicken once you've separated it from the bones. You can either make a really meaty soup, or separate out the big chunks of white and dark meat for future recipes. (I pop them in ziploc bags and throw them in the freezer, then I can thaw them and use them for quick dinner prep.) All the rest of the meaty bits go back into the soup stock. Chop up carrots, celery, onion and whatever other veggies you use in soup. simmer on the stove until veggies are tender. Cut the egg noodles and drop them in the pot (or drop spoonfuls of dumplings), cover boil 20-30 minutes or until tender.

My son will not even consider eating soup from a can. Heck, I can't even cheat and use bought noodles. Once he learned how to make egg noodles, his mind was made up.