I have 4 Speckled Sussex Roo's

[SunnySkies]

I think it's more the slow cook myself. I brine, rest, freeze, then thaw all my birds, and the older ones haven't been nearly as nice a roaster as a meat bird.

Older birds really are best cooked low, slow and moist. Coq a Vin, anybody

 

[LindaB220]

I think it's more the slow cook myself. I brine, rest, freeze, then thaw all my birds, and the older ones haven't been nearly as nice a roaster as a meat bird.

Older birds really are best cooked low, slow and moist. Coq a Vin, anybody

What a great idea!!! Will definitely try this.