What to do with extra roosters!

[Pgrine]

We ordered some buff Orpingtons straight run one time. I got about half cockerels. We had them butchered at around 16 weeks old. I think they dressed out around 4-5 pounds, give or take a few ounces.

 

[Ridgerunner]

I am planning to do mine fricase. Slow cooking.

Try one that way. If it is OK you are good to go. If not, come back and let's talk.

Could you please describe how you plan to "Fricase".

 

[natyvidal]

We ordered some buff Orpingtons straight run one time. I got about half cockerels. We had them butchered at around 16 weeks old. I think they dressed out around 4-5 pounds, give or take a few ounces.

My breeds are RIR, Barred Rocks, white leghorns, specked Sussex, and a couple of hybrids, cockoo marans and easter eggers. The chicks are a mix of them. Right now I am lucky if they are weighing 3-4 lbs. hopefully by giving them 23 weeks and feeding meat maker they will be heavier. Crossing my fingers. Thank you.

 

[natyvidal]

Try one that way. If it is OK you are good to go. If not, come back and let's talk.

Could you please describe how you plan to "Fricase".

Here is the fricase recipe according to my mother!
Cut the chicken into pieces. Season with a blend of herbs, or use Italian seasoning. Leave in fridge overnight. Next day pour olive oil in a deep pan, fry the pieces to seal the flavors, until golden, add sliced onions, (a lot, for a whole chicken, 3-4 pounds, I use two medium onions.) Fresh garlic to taste, add up to one cup of Spanish cooking wine. Lower the heat and let it simmer for half an hour. Taste and if it needs more flavor add more of the spices and or salt. That’s how I do my chicken fricase with chicken bought at the store.
With these ones I would follow all the above steps and also have some chicken broth to add in case they need more time cooking. In addition you can add capers, potatoes, mushrooms or other veggies of your liking. I use different ones every time. Just remember to time when adding the veggies because they cook differently. Thank you for all your help.

 

[Ridgerunner]

So you plan to sear the 23 week old cockerel then simmering for 30 minutes. I do not cook them that way. Be careful on the frying, frying is a good way to turn the cockerel really tough. Not sure how simmering for a half hour will work out, either tenderness or fully cooking it. If you cook it faster than a slow simmer you may have texture problems.

Not sure where you are located so I don't know about the chicken you buy at your store. In the US, the chicken in the store is around 6 to 8 weeks old. It is really tender and can be cooked any way, including frying or grilling. A 23 week old cockerel would not handle frying or grilling well. You can certainly try your method, sounds delicious, but don't be surprised at a difference in texture.

The main reason I asked about the recipe was for suggestions on how to handle it after you butcher it.

You will need to age your chicken before you start. A few hours after death rigor mortis will set up. If you cook it immediately after butchering this is not an issue, but when rigor mortis sets up the chicken will be extremely tough. So you need to age it until rigor has passed. That's usually about two full days (48 hours) but some can take a little longer. If you are not cutting it into serving pieces before you cook or freeze it, rigor has passed when you can easily wiggle a thigh or wing. It's really floppy. If you cut it into serving pieces those need to be loose, not stiff at all. Age it in the fridge or in a cooler filled with ice water.

Some people brine their meat while it is aging. That means they add salt to the mix as it ages. I don't think need to do that. You can add salt later for the salt flavor. Brining causes the meat to retain moisture. That's really handy when you are cooking it with a dry method like frying, grilling, or roasting. If you cook it with a moist method it's not necessary. With your hybrid frying/simmering I don't think it would be necessary but it won't hurt. To me purely optional.

Now the fun part, marinade. You can add all kinds of flavors with marinade, but you can add those flavors without marinading. A marinade is generally made with an acid, vinegar or wine being two really popular ones. The acid breaks down fibers, tenderizing the bird. The strength of the acid and how long it is left in will have a big effect on how much it tenderizes it. If you just use dry herbs when you are keeping it in the fridge overnight it probably won't have much, if any, tenderizing effect. Italian seasoning probably has vinegar in it, you could get an effect. Then you are cooking it in wine. That wine will have some tenderizing effect.

I don't know how your recipe will turn out texture-wise with a 23 week old cockerel, I think it has a chance. There is only one way to find out. Good luck and let us know how it turns out.

 

[natyvidal]

My usual recipe would require 30 minutes to store bough chicken cut to similar size pieces. Since these are free range and not only meat chickens I am planning to let them cook longer, low heat, and add chicken broth as needed.

I live in Dade City, Florida, and I buy Tyson brand chicken. Supposedly no antibiotics etc. It cooks tender And fast.

The information on the rigor mortis is interesting. I never thought about that. I should probably process the cockerels and leave it whole in the fridge in cold water for two to three days. It will not spoil? After I verify the rigor mortis is over then I can cut into pieces and season and use the fricase recipe. I wonder if I want to cook it in a slow cooker will it also work? Since I can’t eat all four in the same day can I place the other three directly into the freezer or should also keep in cold water for 2-3 days and then freeze? For later use.

i know we are not talking here about guinea hens but I have an old boy I need to also process and wondering if I should also follow the same steps For the rigor mortis?
Thank you so much for all your help. ❤ BYC!

 

[Ridgerunner]

It will not spoil?

No. I will be fine.

I wonder if I want to cook it in a slow cooker will it also work?

It would, not sure how long. I often cook mine in the over in a covered baking dish at 250 F for say three hours.

Since I can’t eat all four in the same day can I place the other three directly into the freezer or should also keep in cold water for 2-3 days and then freeze? For later use.

That's exactly what I would do.

i know we are not talking here about guinea hens but I have an old boy I need to also process and wondering if I should also follow the same steps For the rigor mortis?

Yes

 

[aart]

I slaughter cockerels at 13-16 weeks, before they start causing too much chaos and while still tender enough to grill for that crispy skinned deliciousness. Not much meat but the grilled bones make for some excellent stock. Anything older than that I pressure cook until meat is done and is saved aside then a couple more hours to get that bone broth.

Resting the cleaned carcass in fridge for 48-72 hours for rigor to pass is essential for chewable meat from any bird(except maybe CX?). Tho no homegrown bird I've eaten, layer or meat breed, is as soft as a grocery bird, they are more 'toothsome'.