This bird is going to be late Thanksgiving dinner!!!!!!!!

[plester01]

Here it is ready to eat. Fixing to dig in and will let you know how it taste.

 

[plester01]

Well it sure did look good. Silkiechicken, you were right to be hopeful. It was a tough as leather. Taste was good, but too tough for me. Next time I will put in the fridge overnight before I cook.

 

[Laskaland]

Quote:
You know what I did? I had 14 processed. I got this huge tote (like a rubbermaid) and filled it woth Ice Water. I put each bird in after it was processed and let them sit over night. It was cold, but not frozen. The next day, I cut them up or left some whole and Food Saver'd them.
They have been very tender, even though they were older cockrels.
Oh.. the other thing I did was cook it in a turkey bag. The moves the moisture around in it.
Better luck next time!!
Hugs
Christina

 

[halo]

Christina, when you say older cockerels, exactly how old were they?

Thats too bad that bird was tough, it sure looks good!

 

[plester01]

Yea, not only was it too fresh it was older as well. DH says it was about 8 months old. I did not realize we had had it that long. DS ate one of the drumsticks and said it was very good, so it may have just been the white meat that was tough.

 

[SandraMort]

When in doubt, make stock! Cook it to death and you'll have the best broth ever!

 

[jjparke]

I soak mine for 2 days in ice water but I add salt as well. Once we ate it the same day I slaughtered it and it tasted good but it was really stringy. Really got stuck in between the teeth. That rotisserie bird looked beautiful though.

 

[plester01]

Yea, it was so big we had to tie the wings and legs just to get it ti fit in the rotiserie

 

[Acre of Blessings]

We ended up cutting 4 of the 20 chickens we butchered in pieces and fried them all up and my family loved the taste of them. My neice wanted half of what I had left over, so of course, I gave it to her.

Can't wait to get more now. We still have 14 left to butcher.

My question is....what is a good live weight to get to for a roaster?