What to do with skinny (and skinned) roosters?

[WalkingOnSunshine]

We just butchered three roosters this weekend. Two Wyandottes and an EE. The Wyandottes came from a straight run group and the EE was a sexing mistake. They were all 13 weeks old.

They are very skinny, since they've been living with the layer pullets so they've only been on starter, not higher protein feed. Also, I started to pluck them and then got really impatient and skinned them all. So no skin.

What should I do with them? They're resting in the fridge right now. Can I bread them and fry them even though they don't have skin (which I don't like anyway)? Does anyone have any recipes that would help out these skinny boys to fulfill their destinies?

 

[menageriemama]

I would stew them. From personal experience, I dont think frying them is the best way to go. They will be tougher and stringy-er than you would like. Try a coq au vin, fricassee, or cacciatore. Stews are kind of a cool/cold weather meal, but country captain chicken wouldnt be bad at this time of year.

 

[Matt A NC]

You can bread and fry if you like. Will be a little tougher then a store bird, but the flavor will make it worth the extra chewing.

I like chicken and dumplings or chicken pot pie.

The pie is really easy. All you need is a couple 9" pie shells, flour and a little cooking oil to make a thickening rou, and what every vegetable you like. Of course you do need the chickens.

Matt

 

[fullhouse]

My grandmother would soak them in buttermilk and salt, then fry. Very yummy. I'll be trying myself soon enough with some roos here.

 

[ninjapoodles]

I think the secret to frying tougher meat is to do it this way:

dredge in seasoned flour, then buttermilk/egg/whatever you prefer wash, then flour again.

places pieces in hot oil that covers about 1/3 of the pieces (on med-high heat), and cook on the first side fairly quickly, until golden-brown.

turn pieces over, reduce heat to med-low, then COVER the skillet and let the chicken continue to cook through slooooowly. Like 20-30 minutes more, depending on thickness of pieces.

The chicken should come out as moist and tender as possible.

 

[prairiegirl]

We had a couple of tough birds to cook this week. I left the skin on.
I put the cut up chicken pieces into a large glass bowl.
Poured a salt water brine over them, covered the bowl and let it set in the frig overnight.
The next afternoon I drained and rinsed the pieces and put them into a 6 qt. Nesco roater.
Drizzled a bit of olive oil over the pieces and sprinkled with a salt free herb blend, paprika, parsley, thyme, garlic powder.
Poured about 1/2 cup water into the bottom of roaster, cover, and roasted on low 225-250 degrees for 1 1/2 hours.
We took the skin off when we ate. It was very tender and tasty.
I used a Nesco roaster because I didn't want to heat up the kitchen with the oven. A crock pot would be good with this recipe, just adjust the cooking time.

 

[Beekissed]

Quote:
Just did this a couple of weeks ago with roosters of a similar age! Let chill in fridge for a couple of days. Marinate in water/red wine vinegar/tablespoon of salt for about an hour. Drain and cover with BBQ sauce marinade for about 1 hour. Grill!!!! Mine took about 1/2 hour to cook thoroughly and were tender and great!!! I just split them in half and cooked them that way. Just the right size for one person. I barely got any....the party guests each took some home to let "my husband, mother, etc. taste this!" Best grilled chicken I've ever tasted! You would have laughed at the redneck grill....we stretched fencing wire over the top of an old hog trough set up on a galvanized wash stand. Put tinfoil down on the wire and presto....big redneck grill!

 

[LilRalphieRoosmama]

Pressure cooker is the way to go - can't beat it for tender meat every time!

 

[nautical_bouy]

Let sit in buttermilk and tabasco for two days then bread and fry, thats one of my favorites.

 

[BettyR]

Gumbo!!!!