How to cook a 2 yr old rooster?

[Harrelltn93]

I have a huge New hamspshire red rooster that has become an ass to the hens and our family. I’m tired of him bullying the hens and us so I’ve decided to cull. I don’t want to him to go to waste so I thought I would try to cook him. I know older roosters are notoriously tough but I want to give it a shot anyhow. So I’m asking what is the best way to prepare an older rooster? I’m thinking some sort of soup? Thanks!

 

[snow5164]

Soup or in the crock pot .

 

[Harrelltn93]

Do you have a specific recipe you have used?

 

[Mosey2003]

Low, slow, and moist. I'm planning to put my roosters into a shallow casserole, cover with broth, add some herbs/spices, and let them go in the oven at 200F until they're done, however many hours it takes. This is why I pieced them up before I froze them.

 

[Mosey2003]

As to how I'd actually eat it, I'd take it all off the bone, chop it up, and add some more broth stovetop and cook with carrots, onions, celery, etc as soup.

 

[Ridgerunner]

In any case it is probably a good idea to cut it into serving pieces to make it easier to handle and soak it in brine for about three days, either in an ice chest or a big pot in the refrigerator.

Look up a recipe for Coq au Vin, that's a traditional French farmstyle recipe that turns an old rooster into a gourmet meal. Use one that calls for marinating the bird in wine.

Another way. Do you have a crock pot? You can do this in the oven or on the stove top depending on what pans you have. You never want it to boil, it should never get above a slow simmer. With a rooster that size just use a part of it per batch. I save the neck, back (cut into two pieces, poultry shears can help but it may take strength), gizzard, and heart in addition to the regular serving pieces.

Put a Bay leaf and a dozen peppercorns in the pot. Rough chop a carrot, celery, onion, and garlic and add. Generously add herbs. Mix and match as you wish Basil, Oregano, Thyme, Parsley, Leeks, or Chives, whatever you feel like. Put in several pieces of the chicken. Cover with water. All chicken need to be covered. Cook for 12 to 18 hours at a very slow simmer. The pot needs a good lid so the liquid does not evaporate.

When it is done, using a slotted spoon very gently remove the serving pieces, bones, and whatever chunks of veggies might be left. Even if you are very careful the meat just might fall off the bone. If you can keep the pieces together, you can serve those at the table if you wish.

My next step is to strain the liquid through a wire mesh sieve or colander to get out the big chunks. Then I de-fat the liquid. Next I strain the liquid through cheesecloth to get out the last of the chunks. You have the best chicken broth that you will ever taste. This alone is worth it.

My nest step is to pick through the bones and other debris to pick out the chunks of meat. It is tedious, there is a lot of meat there. Be careful because it is easy to get a small bone, there are a lot of them. Use this cooked meat in tacos, casseroles, or soup.

Don't believe anyone that tells you that you cannot eat an older rooster. They just don't know how to prepare it. Others have recipes that are also excellent.

 

[Mosey2003]

Yes, I vacuum packed the backs and necks together specifically just for making stock

 

[Harrelltn93]

Awesome thanks sooo much! I can’t wait to give this a shot I will post pictures and update how it turned out.

 

[Lazy Farmer]

Low, slow, and moist.

 

[Ridgerunner]

Awesome thanks sooo much! I can’t wait to give this a shot I will post pictures and update how it turned out.

I'd love to hear your opinion.