Is this rooster good for baking?

[Celie]

I cook my Extra roos in a similar method, but in a slow cooker. You can wad up some aluminum foil into 4 balls to put under the bird to keep it out of the liquid, so the skin will crisp up. Rubbed Sage is a very good herb to use with all poultry and Marjoram and Savory season tastes great on chicken. It cools low and slow all day and is waiting for you when dinner time comes around.

I just made myself hungry!

 

[Nimblefreckle]

We had some that were tough. We put them still frozen in the crock pot for 5-6 hrs and the meat just fell off the bone. Very tender and yummy. Frying them would make them tough.

 

[JerseyHen]

Try Coq au Vin. Literally "rooster in wine". It is how the french have been preparing roosters for ages. Chicken in wine with bacon, mushrooms, and pearl onions. You can cook the chicken in the wine for as long as is necessary to get it tender (think pot roast, but with a bird). If you do it with a store bought bird it will be mushy (unless you take it off the heat pretty quickly). There are a lot of recipes for it, but the one below has a pic guide.

http://thepioneerwoman.com/cooking/2009/08/coq-au-vin/

 

[milleryardchx]

Boil/simmer him until the meat is falling off the bones. Then make soup, chicken salad, tacos, or anything that calls for cooked chicken. You can also bake him, just keep covered, add some water (don't let bottom of pot get dry) and bake low and slow.

Great........now I'm hungry.......walks to coop.....considers older hen........

 

[Quyen Le]

I butcher roosters at 5 or 6 months old. Their meat is very good and tender.