Processing Young Cockerels

[Rannbo]

So...this is my first year to go with straight runs on a few breeds...and boy, were the ratios wonky! Blame it on 2020. 8 pullets and 12 cockerels. 3 Buff Orpingtons, 3 RI Reds, 3 Black Australorps and 3 Plymouth Barred Rocks-lovingly referred to as “the frat boys” (no offense to any frat boys on these forums...but attending a LARGE midwestern University with a huge interfraternity presence, these bird’s cockiness and willingness to pick on the girls and crippled chicken warrants this moniker...). They are now 16 weeks old and the boys are starting to really terrorize the girls, especially the 3 Barred Rocks. They’re going first! My husband is an avid hunter and says let’s just skin them and fry them up-I know from reading some OLD threads there’s discussions on the best way to store and prepare them depending on age-with a lot of variety of responses. Just wondering what current responses are? Skinning vs. plucking...age to process cockerels...
frying/grilling/roasting them? Any info would be greatly appreciated! TIA

 

[piminuse]

An interesting thread about roasting young cockerels just popped up and there were some takeaways that might prove useful to you:

1. Remember to rest the meat for at least 24 hours (or up to 72) in the fridge after processing so that rigor mortis can pass. If you cook a bird before it softens it can be very tough and chewy.
2. Older heritage birds (12+ weeks) will be a bit tougher due to their long lives lives of flapping and running, so you may need to change your cooking method. Longer cook time, lower temp and more moisture is the way to go!
3. Make sure the birds aren't stressed during processing as that can toughen up the meat. People recommend snagging them in the evening after they roost and bleeding them quickly. If you birds are already chill and trust you to handle them then this may not be an issue.

Good luck!

 

[Rannbo]

Thank you! I’ve processed other chickens-Cornish X-by plucking and no problems-I follow the above methods. BUT, I’ve never processed cockerels and I’m more wondering what folk’s experience is with skinning verses plucking...what is the BEST age to take these breeds...and best ways to cook the meat for optimum flavor and tenderness. Thank you again.

 

[Betsy57]

The last batch I processed I skinned them and I'm sold on it. Lots easier and quicker.

 

[Rannbo]

The last batch I processed I skinned them and I'm sold on it. Lots easier and quicker.

Thank you! I’m sure that’s what we’ll do.

 

[Rannbo]

The last batch I processed I skinned them and I'm sold on it. Lots easier and quicker.

How old were they and what’s the best way to cook them? Baked, grilled, roasted...are they tough? Just don’t want to choose the wrong way and waste the meat...thanks!

 

[Betsy57]

They were 5-6 months old. I let them rest 3 days before freezing them in https://www.poultryshrinkbags.com/

I cook mine in an instant pot. Have cooked in the oven baking them but mostly instant pot. They're fine anyway as long as I let them rest 3 days and then freeze.

 

[piminuse]

I know that @Compost King is a big fan of skinning and cooking their birds, so they might be able to weigh in on cooking methods. My friend processed an old roo (2ish years), chucked it in an instant pot and made tacos. A little on the chewy side, but with a cold beer and guac who cares?

 

[Compost King]

I know that @Compost King is a big fan of skinning and cooking their birds, so they might be able to weigh in on cooking methods. My friend processed an old roo (2ish years), chucked it in an instant pot and made tacos. A little on the chewy side, but with a cold beer and guac who cares?

I make chicken tacos often but I slow cook them. I have a pressure cooker thats still in the box that I might use in the future though. I prefer skinning because I can do it inside. The 2 times I plucked I was covered in flies and I lost my appetite for chicken for about a week. When I switched to skinning chickens I was able to do it in my kitchen. It just so happens every way I like to cook chicken does not require skin so it works out great for me to skin them.

 

[Mrs. K]

With the cornish cross meat birds, I find plucking best. But with any other bird, skinning is the way to go. You can pluck them, but it is a bit of work.

With the cornish cross meat birds - I can fry them up. But with any of the other birds, I really like to just stew them and use as casserole or soup meat. I know AArt grills the young boys 14-16 weeks, but they are NOT KFC chickens. To each their own way. Try and take notes.

good luck,

Mrs K