I posted this over in the recipe section, but I guess that some of you don't go there so missed it:
A couple of day's ago, I had someone come over here to help me to cull 3 roosters. I watched so that I could learn how to do it. Anyway's the roosters went into my freezer the same day that they were butchered. When I decide to take one of them out to thaw in the fridge, what will I need to do? Is there something that they will have to brine or marinade in to help to make them tender? What would be a good recipe for them? I don't have a pressure cooker, but I do have a crock pot.
A couple of day's ago, I had someone come over here to help me to cull 3 roosters. I watched so that I could learn how to do it. Anyway's the roosters went into my freezer the same day that they were butchered. When I decide to take one of them out to thaw in the fridge, what will I need to do? Is there something that they will have to brine or marinade in to help to make them tender? What would be a good recipe for them? I don't have a pressure cooker, but I do have a crock pot.