Young cockerel recipes

[Parront]

Right

I just did two 12 week old males for a friend and lemme tell ya, they are WEE little things. I'm actually a bit surprised, because I feel like the birds from my own line (a cousin to hers, if you will) are bigger at that age.

Mine started to crow at about that age. (~7-8 weeks) And mate the cocker spaniel. And fight, fly over the fence to the neighbor's yard because I had to let them out of the main run where the hens were going bald. Just super annoying little guys. The Orpington roosters you could not tell from the pullets at the same age. Orpingtons are fine waiting till 16 weeks, in my experience. I have not kept some of the more exotic ones available now, this was in the dark ages -- the 80's. I keep and breed parrots since 1992, but now that we are retired I can't wait to get some more chickens. For meat birds I got Cornish-X in the past, which just are more worth-while in the meet department. But little roosters are edible, and good tasting on the grill . . .

 

[Mixed flock enthusiast]

I just cooked some skinned legs and thighs from 16-18 week old cockerels I butchered. I put them in a casserole, covered with broth, added herbs and seasoning, and let them cook covered in the oven at 200. Takes 3-4 hours. Nearly as tender as store chicken, I recommend doing older ones that way. 7 weeks is awfully young for dual purpose, I'd let them go until at least 12 weeks, myself.

That sounds interesting! I showed DD this thread and she thinks that they are still too little so we are now shooting for 12 weeks. We should either be visiting or visited by family around then, so I’m going to try to time for dinner for visiting family. My mom will probably find this unappetizing (even though she has family stories of chicken butchering from her childhood) but my sister is really interested!

 

[Mixed flock enthusiast]

I stuff and roast them, make chicken noodle soup, chicken and dumplings or make a chicken gravy to serve over homemade waffles. The gravy is made the same way as preparing the chicken and stock for soup except instead thickening the broth with flour and adding back in the cut up chicken pieces.

Of course one could always make chicken pot pie.

I was going for something on the fancier side, like the stuff and roast idea. That’s why the poussin dish sounded appealing!

 

[archeryrob]

I like the idea of spatchcock preparation, can I do that at the time of butchering or need to let the bird rest in the fridge first? Either way, birds should rest in the fridge for a few days before freezing or cooking?

With deer and birds I lest all meat rest for 48 hours, from death, before I freeze or eat it. Rigor can make for some hard chewing. 24+ I think is the rule, but I do 48+ or what ever I am comfortable in my time schedule.