My experience killing and cooking young heritage breed cockerels

I finally bought a plucker this year and it’s the best purchase ever lol I already did so many this year and still got 5 more to pick the best out of then process the rest. I like processing when young anything over a year tastes terrible and rubbery. I also processed quail
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Quail are smaller than that and people raise them for meat.

I finally bought a plucker this year and it’s the best purchase ever lol I already did so many this year and still got 5 more to pick the best out of then process the rest. I like processing when young anything over a year tastes terrible and rubbery. I also processed quail View attachment 4152999View attachment 4153000
That’s a nice looking bird, I can’t wait for mine to get big enough to process.
What kind of plucker did you buy?
I’m thinking about getting one.
 
That’s a nice looking bird, I can’t wait for mine to get big enough to process.
What kind of plucker did you buy?
I’m thinking about getting one.
I was gonna get the yardbird but somehow thought this was it and thought it was on sale lol
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Ok more rooster cooking updates. With the last 6 roosters that I butchered at 14 weeks I decided to cut them up into all the different cuts and package separately. So I had 2 lbs of rooster legs that I wasn't sure what to do with because they get pretty chewy when they're just roasted. I was going to try a coq a vin recipe but then I came across a thai curry recipe that uses chicken legs and simmers them in thai curry broth so I decided to use the rooster legs to make it and it turned out really well! Here's the recipe I followed: https://iheartumami.com/khao-soi-chiang-mai-noodles/

The only thing I did different was I had to simmer the legs for about an hour instead of 30 min. After an hour the meat was pretty much falling off the bone (as much as a tough heritage breed free range rooster leg can fall off the bone) so I was able to shred it. The lighter meat was nice and tender but the darker meat was still a bit chewy. However, once I threw it all back in the soup the texture was great in the broth. So if you like thai curry and you have a bunch of rooster legs (thighs would work too), this is a good one to try!

I don't have pictures of the finished product because I was too excited to eat it, but I included some pictures of the legs mixed with thai curry paste and then the legs after they had been simmering for an hour.
 

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Ok more rooster cooking updates. With the last 6 roosters that I butchered at 14 weeks I decided to cut them up into all the different cuts and package separately. So I had 2 lbs of rooster legs that I wasn't sure what to do with because they get pretty chewy when they're just roasted. I was going to try a coq a vin recipe but then I came across a thai curry recipe that uses chicken legs and simmers them in thai curry broth so I decided to use the rooster legs to make it and it turned out really well! Here's the recipe I followed: https://iheartumami.com/khao-soi-chiang-mai-noodles/

The only thing I did different was I had to simmer the legs for about an hour instead of 30 min. After an hour the meat was pretty much falling off the bone (as much as a tough heritage breed free range rooster leg can fall off the bone) so I was able to shred it. The lighter meat was nice and tender but the darker meat was still a bit chewy. However, once I threw it all back in the soup the texture was great in the broth. So if you like thai curry and you have a bunch of rooster legs (thighs would work too), this is a good one to try!

I don't have pictures of the finished product because I was too excited to eat it, but I included some pictures of the legs mixed with thai curry paste and then the legs after they had been simmering for an hour.
I might have to try that
 

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