Rooster Recipes, Do You Have a Favorite?

[edleng]

So, I have three roosters that need to go. I plan to process two of them tomorrow. They are roughly 18 weeks old. This is the first time I’ve ever butchered or processed a chicken, so it will be an adventure… I’d like to eat my boys, but I’ve also heard they can be pretty tough and gamey. What’s your favorite recipe for rooster meat? Any words of wisdom as I set out on this next chapter of chicken rearing?

Thanks!
Sarah

45 minutes to an hour in the pressure cooker with the salt, pepper, celery, onion, parsley, etc. as if stewing a chicken.
Big canner, never filled near the top so bits of food don't plug the vent.
Rooster falling off the bone tender.
Strain the broth, bone the cooked meat. Do as you please with it: noodle soup, dumplings, etc.
Could steam ½ hr until just tender under pressure, make pieces, batter or bread and fry quick and hot then roll in melted butter while still hot then drain for a crispy treat.

 

[edleng]

45 minutes to an hour in the pressure cooker with the salt, pepper, celery, onion, parsley, etc. as if stewing a chicken.
Big canner, never filled near the top so bits of food don't plug the vent.
Rooster falling off the bone tender.
Strain the broth, bone the cooked meat. Do as you please with it: noodle soup, dumplings, etc.
Could steam ½ hr until just tender under pressure, make pieces, batter or bread and fry quick and hot then roll in melted butter while still hot then drain for a crispy treat.

After a hatching, I will usually butcher ~25 roosters when they get to crowing age (30 roosters screaming their heads off @ 3am bugs the neighbors and they like to let me know lol).
Rooster is yummy as hen after a tenderizing steam under pressure. Have, in the past, simmered the things 10 hours to tender them up. 1 short hour or less in the pressure cooker and you wouldn't know it from hen but for the extra long leg bones and the huge breasts.