is he too old?

[Sassy0876]

I have a buff polish/silkie cross rooster that is a year old. He is being aggressive and we have decided to cull him. Is he too old to eat? Is he even a good meat bird? I have only kept my chickens for eggs and I have three roos now and he is a mean one. Got me good on the leg today. Just need some advice. Hubby will be culling him not me I can't do it. We hatched him along with others last spring.

 

[Ridgerunner]

You can eat any chicken you just have to cook them appropriate for sex and age. A Silkie/Polish rooster will not have much meat. Silkie’s are considered a delicacy in China because of the dark skin and dark meat. I’m not sure how dark that cross will be but it may be a little dark for you.

You have different options on how you cook him. Hopefully others will chime in with their methods, but I’d probably cut him into serving pieces, rinse them off but do not shake the water off, coat him with herbs (basil and oregano for sure, maybe parsley or thyme also), and bake him in a fairly tight covered baking dish for 3-1/2 to 4 hours at 250 degrees. As long as the lid fits fairly tight you should not have to add any water at all.

 

[havery]

I like to use tougher birds in dishes like soups. I did chicken and dumplings with an old hen a few weeks ago. Boiled her in a stock pot with some veggies, strained out the broth and stripped the meat. Made the best chicken and dumplings I've ever had. I have tried to roast or grill older chickens before and it's just too tough to really enjoy, though the flavor is still awesome.

 

[Sassy0876]

Yea we deep fried him and although he tasted good it was very tough meat. I guess next time we know to cull our chickens young.

 

[ijon]

Has anyone on the forum ground the old bird and used them as a chicken patty?

 

[horsekeeper]

I have prepared many older roosters and the best way I found was the crock pot. The last one was using a new recipe found online and was great. Cut up a medium onion and 3 ribs of celery. Put some in the bird and the rest goes in the bottom of the pot. Put the chicken in, chop or press a clove or two of garlic and rub on the chicken with a package of onion soup mix. Pour 1 cup of white wine over it and cook on low for 6-7 hours. Comes out falling off the bone and tender even with an old bird.

 

[lazy gardener]

Sounds absoluely yummy.

 

[dekel18042]

I have prepared many older roosters and the best way I found was the crock pot. The last one was using a new recipe found online and was great. Cut up a medium onion and 3 ribs of celery. Put some in the bird and the rest goes in the bottom of the pot. Put the chicken in, chop or press a clove or two of garlic and rub on the chicken with a package of onion soup mix. Pour 1 cup of white wine over it and cook on low for 6-7 hours. Comes out falling off the bone and tender even with an old bird.

That sounds delicious or you can make chicken vegetable or chicken noodle soup or cog au vin, anything where they are simmered on low heat for a long time.

 

[horsekeeper]

Actually it was an ugly tempered little bantam mix and I got 4 meals out of him. A leg and thigh warm out of the pot, half the breast for chicken salad sandwiches, and the rest for a batch of chicken stew made with two packages of chicken gravy mix, potatoes, and mixed vegetables. The meat had such a pleasant mild flavor from the wine, garlic, and onion soup. I'm sure it would make wonderful chicken and dumplings or anything else in a casserole. This is also a good way to prepare silkies so you know it is cooked all the way.