Washingtonians Come Together! Washington Peeps

[ValerieJ]

We are discussing what to do if he doesn't change his ways I had not thought that he might be bought to fight I certainly do not want that! I don't know if he would be a good Roo in a different flock maybe one that does not have small breeds in the flock but I know Roosters are hard to re home. Perhaps if he has to go we should put him in the pot! I can say this board has helped me a lot that it seems to be a common practice for roosters to end up in the freezer! I have not been in this position before so its tough for me

I understand. I have a difficult time with it too but I focus on the job of flock manager and do what's best for the flock and not just one bird.

The secret to good cockerel soup or broth is to cook it long enough.

 

[Stellasmomma]

I understand. I have a difficult time with it too but I focus on the job of flock manager and do what's best for the flock and not just one bird.

The secret to good cockerel soup or broth is to cook it long enough.

Thank you! I have read here that it does get easier but the 1st time you do it is hard I am over compassionate with my animals but in this case I agree that the hens health and happiness is most important! In the event I need this info how long do you cook for? Are they better as a soup or broth then whole like a broiler?

 

[Stellasmomma]

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I am laughing so hard! I don't know why I found this soooo funny! Thx for this!!!

 

[Hinotori]

Remember it will be much more concentrated flavor than the store birds most people are used to.

I cook in instantpot until meat is done. Remove meat. Bones go back in for at least another 20 minutes to extract more flavor. Gives time to shred or cube meat. Sieve out the bones from broth. Add meat and broth back in plus any veggies and rice for soup.

Mom just does the same except on the stove so it takes longer. She says the cockerels I bring her are the best for chicken and dumplings because they actually taste like chicken that she remembers from growing up.

 

[Hinotori]

Non broiler chickens also have actual texture to their meat. I still find modern commercial chicken kind of odd in it's lack of texture.

Oh and no, silkies don't taste any different than an ameraucana if they have been fed the same way. I've blind taste tested people on it because they can't get over the silkie meat color.

 

[pennyJo1960]

Let a bird set like three days in the fridge before getting cooked. Get much better flavor.!

 

[ValerieJ]

Thank you! I have read here that it does get easier but the 1st time you do it is hard I am over compassionate with my animals but in this case I agree that the hens health and happiness is most important! In the event I need this info how long do you cook for? Are they better as a soup or broth then whole like a broiler?

At least a few hours. They don't cook like chicken. I just cook until it becomes tender, so 3 to 4 hours. I'm sure someone will come on and say longer than that. Better yet, put it in he crock pot for the day. Definitely best as soup or broth, although yours are young, they might be okay in the broiler. I've never tried that. I generally keep my roosters for a year before giving up on them, but I am set up with a bachelor pad, so that is very easy for me to do. If I didn't have that, I would cull them sooner.

I do rehome when I can, but I agree, that is hard to do. Everyone always seems to have an extra rooster hanging around.

 

[Hinotori]

Let a bird set like three days in the fridge before getting cooked. Get much better flavor.!

You can cook same day if you butcher and cook immediately before it gets stiff. That's how chicken used to be done a hundred or so years ago. Chicken was a rare treat back then. Usually only for Sunday dinner or special guests.

I usually section the bird before putting in fridge to rest. Usually a sectioned bird will fit just fine in a gallon freezer bag. That way I can freeze extras easily once rest time has past. Back and neck make good stock. I use a knife and a pair of pruning shears that are kept just for that purpose.

 

[Stellasmomma]

Remember it will be much more concentrated flavor than the store birds most people are used to.

I cook in instantpot until meat is done. Remove meat. Bones go back in for at least another 20 minutes to extract more flavor. Gives time to shred or cube meat. Sieve out the bones from broth. Add meat and broth back in plus any veggies and rice for soup.

Mom just does the same except on the stove so it takes longer. She says the cockerels I bring her are the best for chicken and dumplings because they actually taste like chicken that she remembers from growing up.

Thank you for the info! I bet the flavor is like that (like when she was growing up) because in the chicken we buy today they use hormones and what not, so home grown meat is usually free of all that and I am sure that has an affect on flavor. Also I love chicken and dumplings so that is top of the list! Thanks again!!

 

[pennyJo1960]

Good morning State. Dry day do you think we will see the 75 they are saying.. Make sure birds are hydrated well.