Rooster Recipes, Do You Have a Favorite?

[Svyetii]

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

 

[MysteryChicken]

Soup, stew, or roast is what I do with mine.

Toughness isn't just about the age of the bird, but also whether, or not it was allowed to rest for Rigor Mortis to pass. Gamey flavor is based on 3 factors: Amount of movement the bird is allowed to do, Diet, & Age.

18 weeks isn't too old, he's not a rooster yet, but a cockerel. I butcher my birds from 4-6 months at the youngest, oldest can be upto 4-5yrs.

I've had some very Gamey flavored hens, taste wise isn't much different then a rooster.

 

[Svyetii]

Soup, stew, or roast is what I do with mine.

Toughness isn't just about the age of the bird, but also weather, or not it was allow to rest for Rigor Mortis to pass. Gamey flavor is based on 3 factors: Amount of movement the bird is allowed to do, Diet, & Age.

18 weeks isn't too old, he's not a rooster yet, but a cockerel. I butcher my birds from 4-6 months at the youngest, oldest can be upto 4-5yrs.

I've had some very Gamey flavored hens, taste wise isn't much different then a rooster.

Thank you!

 

[MysteryChicken]

Thank you!

You're Welcome.

 

[Molpet]

I usually harvest at 16 wks and roast.
Roosters (which are over a year) I pressure cook until they make great pulled chicken.
I rest until rigor mortis has passed, usually a day or 3, up to 10 days.

 

[HowIsItDone]

I rest until rigor mortis has passed, usually a day or 3, up to 10 days.

Where do you store it, during that time?

 

[Molpet]

Where do you store it, during that time?

Bagged In the refrigerator or in cooler with ice. I have a basement and keep the cooler near the deep freezer. I rotate jugs of ice every 8 hours.

 

[Svyetii]

Bagged In the refrigerator or in cooler with ice. I have a basement and keep the cooler near the deep freezer. I rotate jugs of ice every 8 hours.

I usually harvest at 16 wks and roast.
Roosters (which are over a year) I pressure cook until they make great pulled chicken.
I rest until rigor mortis has passed, usually a day or 3, up to 10 days.

Thank you! The chart is helpful. Stupid newbie question: do the names refer to ideal cooking method based on age, or is it just how we describe the birds at those ages? I realize that is likely self-explanatory, but figured I’d just confirm.

Also, I’m assuming you know when rigor mortis has passed when the bird is no longer stiff? Is there something else I should be watching for?

 

[Ridgerunner]

They need to be aged for rigor mortis to pass, otherwise any chicken can be tough and chewy, sometimes inedible. They need to be kept cold during aging so bacteria cannot grow. Most of us like to gut them before aging. That removes a reservoir of warmth that ca be slow to cool. If you stack them the ones in the middle are insulated from the cold so they can stay warm a dangerously long time so spread them out when you chill or freeze them. You can age them either wet or dry, floating in ice water or bagged in ice water or in the fridge.

Rigor has passed when you can easily move a join or the flesh is "wiggly", it shakes and wiggles easily, not stiff at all.

The way I cook my cockerels in that age bracket and pullets at 8 months is to cut them into serving pieces after aging. I put them into a baking dish with a tight cover along with onion, garlic, carrot, and celery. I add herbs like basil and oregano since I grow a lot of that but suit your own preferences for herbs. I cook that in the oven for 2-1/2 to 3 hours at 250 degrees Fahrenheit.

When it is done use a slotted spoon to carefully remove the serving pieces. Carefully because the meat might fall off of the bone. Although you added no liquid you probably have about a half cup of liquid. Strain to remove chunks and de-fat that and you have some of the best chicken broth you have ever tasted.

Cockerels should not have much fat. Older pullets can have quite a bit. I don't do it but some people like to render that fat to make schmaltz.

 

[Molpet]

Thank you! The chart is helpful. Stupid newbie question: do the names refer to ideal cooking method based on age, or is it just how we describe the birds at those ages? I realize that is likely self-explanatory, but figured I’d just confirm.

Also, I’m assuming you know when rigor mortis has passed when the bird is no longer stiff? Is there something else I should be watching for?

Names refer to cooking method . Higher heat for younger birds. Lower heat for older birds. You can roast a broiler but not broil a roaster.
The whole article is in my signature about breeding meat.
https://bramblewoodhill.com/breeding-chickens-meat-production/

Rigor has passed when joints move freely.