So When Should I Process My Dominique Cockerels?

[Brooks_]

I plan to do two or three a week because that's what I can fit in my fridge to age a bit before freezing.

I've read on here that the aging/resting can be done after thawing...if that helps with your processing plans at all.

 

[BigBlueHen53]

Egg noodles I have always done by hand. They are so easy.
KitchenAid I totally agree. I got one a few years ago. Makes for a silky smooth cheese cake.

By hand? You mean rolling them out and everything? Impossible with my bum shoulders and crippled hands! I have the rollers and cutters that attach to the front of the KA. So easy!

 

[BigBlueHen53]

I've read on here that the aging/resting can be done after thawing...if that helps with your processing plans at all.

I prefer to rest the birds while they're fresh. It seems to me the meat fibers relax better that way. I've done it both ways. Maybe it's just me but the meat seems tougher if aged after freezing.

 

[STACEYH]

By hand? You mean rolling them out and everything? Impossible with my bum shoulders and crippled hands! I have the rollers and cutters that attach to the front of the KA. So easy!

My left arm is messed up. I roll by hand but I don't have the attachments to the mixer. I have done it 30 something years this way.

 

[BigBlueHen53]

Fresh noodles are amazing, that's for sure!

 

[BigBlueHen53]

Update: had first two cockerels processed a little over a week ago and cooked one the other day. Stewed him in chicken broth in the crock pot till tender, removed meat from bones, chopped it and simmered it shortly in barbecue sauce. Served over bread with mashed potatoes and gravy. Family delighted.

Was quite pleased with the carcass. Although not extremely meaty like a grocery chicken, it was adequate and did not have large quantities of bright yellow fat. Not much at all in fact. The meat was a pleasant light whitish color. The flavor was delicious and the texture was pleasant, not tough or stringy. Had aged it in fridge one week prior to cooking. Will def get this breed again. Very pleasant, calm birds for the yard.

 

[BigBlueHen53]

Oh, one slight negative observation. The skin did not peel easily, like a grocery bird. I prefer to skin chicken before cooking in order to reduce fat in our diet. This bird was firmly attached to its skin!

 

[NatJ]

Oh, one slight negative observation. The skin did not peel easily, like a grocery bird. I prefer to skin chicken before cooking in order to reduce fat in our diet. This bird was firmly attached to its skin!

Were you skinning it at butchering time, or at cooking time?

It may not make a difference to how easily the skin comes off, but skinning at butchering time means you can skip plucking, so I think it saves time overall if you're going to discard the skin anyway.

 

[aart]

The skin did not peel easily, like a grocery bird.

That's because grocery birds are only ~8 weeks old.

 

[BigBlueHen53]

Were you skinning it at butchering time, or at cooking time?

It may not make a difference to how easily the skin comes off, but skinning at butchering time means you can skip plucking, so I think it saves time overall if you're going to discard the skin anyway.

At cooking time, which is also when I pull the skin off a grocery bird. I have another person process my birds for me and she returns them to me plucked.