Ways to cook up old Roos

[TimG]

Quote:
I seem to think a classic preparation of Coq au vin takes about three days.

 

[saddina]

The roo marinates in the red wine, which is why the long time to make, but really, mix, toss in fridge, and cook a day or two later.

 

[Steve_of_sandspoultry]

For our older birds we take the breasts and cook them seperate. As long as they are sliced thin you can grill them, use in stir fry. The quick high heat of grilling and/or stir fry makes it tender.

For the leg quarters we cook them in the pressure cooker. 10 or 15 minutes at 15 pounds and it's fall off the bone tender, then you can bag and freeze the meat for latter use. We use it salads, enchiladas (sp), tacos etc. There are all kinds of dishes you can cook with it.

Steve in NC

 

[skeeter]

You arnt going to find better information than that Amish lady,ask her then let US know

 

[Redhead Hen]

Quote:
She just thaws them out in salt water. Then she uses them in soups and stews.

I do like the pressure cooking idea. That way I can use bits here and there. I do have a foodsaver too so I can cook it up and then foodsaver it in ready to go servings.

Thank you all for all the great ideas! I now have plenty of different ways to go ...

 

[Parson's Wife]

Dumplin's. Any way you want to make them.

 

[fahlain]

Here's something I did with my latest old roo. Mine was fresh when I started though; not frozen. So I'd brine him first. I rubbed him down with various herbs and then baked him real slow. Then I chopped that up and threw it into my crock pot as a chicken noodle soup. Deeeeeelicious. Best Rooster Noodle Soup I ever tasted

 

[Redhead Hen]

Thanks everyone! I have lots of ideas now!