Looking for old hen/rooster recipes!

[biscuit7]

Hello! We butchered 5 chickens last week- one 4 year old hen, one 2 year old rooster, and three 20 week old roosters. They've been resting in the fridge since last Wednesday afternoon. The meat is skinless and I have it divided into breasts and leg quarters. My husband will not eat soup. So that eliminates a lot of tough bird recipe options. Any advice? Thanks!

 

[raingarden]

I rest them for three to seven days, brine them for a day, and then put them in a dutch oven at 175 F for a couple of hours without liquid. They will not be browned or spiced, but will be cooked through and tender enough that the meat can be flaked off with a fork. The quarters or shreaded meat can then be used in any recipe or refrigerated for later use.