right age to butcher rir cockerels

[PunkinPeep]

Thanks Ridgerunner. That does help. And the newspaper idea is a lot easier than an actual campfire.

Especially since i'm only doing two birds this weekend.

 

[Buster52]

I butchered my RIR roos at just a little over 20 weeks and we baked them. They turned out fine. They had more consistency than the store bought chicken, but they also had a lot more taste.

I think 21 or 22 weeks would be fine. I'm going to experiment with 24 weeks one of these days to see how that goes.

 

[smith2]

My mom used to do RIR all the time and she fried them between 16-18 weeks, baked at 18-22, and stewed after that. The legs get tough first. They are just not going to have anywhere near the meat you would get on a store bought chicken, but if you still want it tender enough to chew easily, 16-18 or 19 is usually best. I have done some RIR cross birds at 24 weeks and they are pretty tough in the legs and thighs, but the breast was still reasonably tender. Of course, I am used to my own homegrown meat so can probably tolerate tougher meat than some people.

I have friend that starts processing hers at about the 16 week mark also, and she really likes them at that stage.

 

[PunkinPeep]

Quote:
Is 'consistency' code for chewy?

 

[Buster52]

Quote:
Is 'consistency' code for chewy?

No. It's code for "not mushy like them store bought chickens."

 

[Bossroo]

Would you believe rubbery?

 

[Buster52]

Quote:
No, I wouldn't. Mine certainly weren't.