Tips for someone who wants to process extra roosters.

[BluebirdHomestead]

Hi everyone,

Since times are hard and chicken is a bit hard to come by, I’d like to start processing my extra roosters instead of giving them away. What are some tips you wish someone would have told you?
The breeds will be Marans, Ameraucanas, crosses of those two breeds, and then a hybrid of Marans/Cochins crossed with my Ameraucana rooster. What age should I process? What affordable knives do you like? I plan on skinning them and not dealing with plucking.
Would love tips that come to mind. Thank you.

 

[Ridgerunner]

https://www.backyardchickens.com/threads/tips-for-butchering-and-processing.1361939/

https://www.backyardchickens.com/threads/butchering-and-processing-2-year-olds.1360715/

https://www.backyardchickens.com/th...ull-a-chicken-for-a-squeamish-person.1357353/

For starters. After you read thee come back with any questions.

 

[mandelyn]

I really like these knives, tried 2 other types and they didn't stay sharp anywhere near as long as these have.

https://www.amazon.com/gp/product/B000931DNG/ref=ppx_yo_dt_b_asin_title_o09_s01?ie=UTF8&psc=1

The Marans should be the best table bird you have, depending on their type. They'll need 16-24 weeks depending on their growth rate. I've been working on the table qualities in our Marans and have been actively searching out the faster growing boys in addition to the other traits the breed should have, it's been a process.

They're mighty tasty though! In comparison, the others should just go in the crockpot. Ameraucana are going to lean towards being a little more fiborous in the meat texture, since they've not really been bred towards the table. Cochin should be decent, especially crossed into the Marans.

You'll want to rest them in the fridge for 4 days, for everything to loosen up before cooking.

 

[Mtnboomer]

[QUOTE="mandelyn, post: 22459480, You'll want to rest them in the fridge for 4 days, for everything to loosen up before cooking.
[/QUOTE]
When you're resting them, do you cover them or just sit the processed bird straight into the fridge?