Just picked up our first ever batch of birds from the butcher....tips?

[Minky]

I just got the first half of our very first small batch of (Cornish X) White Rock birds.
We did 25, and I took 13 in on Tuesday and just picked up.
Ive heard you should let them rest in fridge for a couple days?
Some say no.
Butcher said nope, most people freeze right away...

What do you do? Let rest or freeze?

Best ways to cook? They are 6-7 lbs dressed. Ive never had a free range organic chicken I grew myself. Im looking forward to seeing if it was worth the last 2 months of poop.



We mostly do roasted but dh is a great cook and open to suggestions!

 

[Maeschak]

Well, you can't really go wrong with a roasted chicken!
Rotisserie would be great too with just some salt and pepper so you can get the full flavor of the chicken alone. (I'd be dying to try a bit plain to see if I could tell any difference from other chickens).
My neighbor makes the best grilled chicken: spatchcock and then debone chicken, lay open chicken (meat down) on a metal rack over a shallow pan of water. Salt and pepper the chicken and place all on the grill and close lid. Grill should be hot (can't remember if it is 375 or 475) for about 35 minutes. The skin should be golden and crispy. It is the best chicken I've ever had... And only salt and pepper as seasoning.
I've never seen anyone use a pan of water w food suspended above it all on a grill before but it works wonderfully. It is sort of steamed and roasted at the same time.
Congratulations and good luck!

 

[RUNuts]

Funny you should ask. We harvested 5 CX last month. The 2 roosters were brined and rotisserie. The rosemary and salt permeated the meat and everyone loved it.

The hen this last weekend was salted and peppered (Tony Chacherie's red pepper) and then rotisserie. Was it different from store? Yes, firmer meat. I used a tractor and they ran around and ate some grass. Taste was more chickeny. Not overpowering.

I like the more developed flavor and firmer (not mushy) meat texture. I also like knowing my food. I will do it again. I really want duck, but those buggers are noisy.

I let mine rest. Either before or after freezing. I've made the mistake of cooking ducks in rigor and did not enjoy the rubber meat.

Intend to get the smoker going again and have smoke bird. Been too long and I like it a lot. So best way to cook, slow smoke. Roasted is excellent, too. Use rosemary. Yumm!