Roast vs Soup

[Skibum]

Why does everyone recommend their unwanted chickens become soup? I have an unwanted Roo (he attacks me pretty aggressively and I just have more roos than I need / my ratio can handle)

My question is why not use them in a roast as apposed to soup. He may be a little too old for that thought. Born around April 1st 2022.

Advice? I don’t eat meat so I won’t be the one eating it anyways. Just thought it’d be cool to roast him for Thanksgiving but I’m not overly attached to the idea.

 

[Shadrach]

Why does everyone recommend their unwanted chickens become soup? I have an unwanted Roo (he attacks me pretty aggressively and I just have more roos than I need / my ratio can handle)

My question is why not use them in a roast as apposed to soup. He may be a little too old for that thought. Born around April 1st 2022.

Advice? I don’t eat meat so I won’t be the one eating it anyways. Just thought it’d be cool to roast him for Thanksgiving but I’m not overly attached to the idea.

He should be fine to eat.
Kill him, process him and leave him in the fridge for thee days then roast him.

 

[Skibum]

He should be fine to eat.
Kill him, process him and leave him in the fridge for thee days then roast him.

Why leave in the fridge for 3 days? I trust your advice I just want to learn.

 

[Shadrach]

Why leave in the fridge for 3 days? I trust your advice I just want to learn.

When you kill a creature rigor mortice sets in. Rigor mortice is a bit like cramp when and it's caused by the muscle proteins actin and myosin which take time to fade from the muscle because there is no cellular energy to convert them because the body is dead.
I'm not sure why but even though rigor mortice can fade inside 24 hours it is considered that a lower temperature which slows the fade gives a more pliable and better tasting meat.

 

[Skibum]

When you kill a creature rigor mortice sets in. Rigor mortice is a bit like cramp when and it's caused by the muscle proteins actin and myosin which take time to fade from the muscle because there is no cellular energy to convert them because the body is dead.
I'm not sure why but even though rigor mortice can fade inside 24 hours it is considered that a lower temperature which slows the fade gives a more pliable and better tasting meat.

Thank you!

 

[nuthatched]

The older the animal, the tougher it is, tough meat responds better to wet methods of cooking. Plus your average cockerel doesn't have enough meat to bother with roasting.

 

[Sussex19]

I regular process and roast dual purpose cockerels at around 5 to 6 months and don't have any problems with them being tough, and there is enough meat for a family of 4 to get two meals off them. (Although we don't eat tons of meat in one go)

 

[Skibum]

I regular process and roast dual purpose cockerels at around 5 to 6 months and don't have any problems with them being tough, and there is enough meat for a family of 4 to get two meals off them. (Although we don't eat tons of meat in one go)

Yes this is a dual purpose breed. I have double silver laced barnevelders. Was hoping with it being a rare breed someone might want my extra cockerels but I had no such luck finding my extras homes. The one I’m planning on culling has a nasty personality anyways though so it’s probably best he doesn’t become someone else’s problem.

 

[Skibum]

The older the animal, the tougher it is, tough meat responds better to wet methods of cooking. Plus your average cockerel doesn't have enough meat to bother with roasting.

Thank you for your response. That makes sense!