Just had roos processed for first time... questions

[fowlwoman1]

The family that processed them used a torch on the little/hard to remove feathers and said that they just skin them. can you eat torched feathers and enjoy it? also, what is a good, simple recipe? I need to convince my family that this is the best chicken! how long do I cook it, etc.? thanks!

 

[claud]

What kind of birds are they?

 

[fowlwoman1]

we had barnyard mixes of red broilers, barred rocks, rirs, leghorns, ameraucanas, buff orpingtons, and silkies.

 

[Beekissed]

We BBQ ours this week......man, were they tastey! Folks were practically fighting to take the leftovers home to their hubbies. Better than store bought chicken by far!!!

 

[Sunny Side Up]

A good & simple method is to slowly simmer them in water, perhaps with herbs or onions or garlic, until the meat falls off the bones. Then separate the white from the dark meat, and package for the freezer. You could strain & save the cooking water too. Then you can use the meat in salads, soups, chilis, stews, BBQ, whatever.

Make sure to let the birds "rest" in the refrigerator for a couple of days before cooking for best results.

 

[fowlwoman1]

I guess I"m wondering how different it is to cook free range chicken compared to store bought. will it turn out tough if I cook it just like a store bought chicken?

 

[Sunny Side Up]

I think a lot would depend on how old the birds were and how much vigorous exercise they had before they were processed. I do my standard-breed and mixed-breed roos at about 20 weeks, when they've reached full mature size. But I don't let them run around too much, just in a large tractor.

I had heard so much from other folks about their tough home-grown chickens that I was a bit concerned about how mine would be. But I think it helps to let them rest in the refrigerator 1-3 days, (some folks have them rest in brine or water) and to simmer them slowly over low heat in some sort of liquid, water or broth or sauce. I do mine in a big stock pot on the stove, others use the crock pot.

Knowing how much effort went into bringing my birds from the egg to the table, I certainly appreciate every morsel and don't let a bit of it go to waste!

 

[Beekissed]

I agree with the chilling in the fridge...it really works! Last time I popped them into the freezer right away and they were tough!!! This last time I did the fridge thing before freezing. The flavor of home-raised chickens was superlative and had no comparison to store bought! Mine were young cockerels born near the first of March and butchered near the end of May. Melt in your mouth!

 

[fowlwoman1]

my guys were about 3.5 to 4 months old. did i do an oops already by putting all but one in the freezer? if i let them rest in the fridge for a couple of days before i cook them will that improve the texture? how long can i keep the one in the fridge before i have to cook it? i had them butchered thurs night, can i wait until monday to cook it?