Sat Oct 02, 2010 8:09 am
Not sure if this is the best place to post this, so feel free to move it. I'm looking for advice on preparing an old (about 1 1/2 year) rooster for roasting. Going to butcher some and my wife wants to stuff and roast one. I think I remember something about soaking in salt water, but I may be mistaken. Thursday night she fried one that was six months old that I've been fattening for about three weeks and it was the best chicken I've eaten for many years, but I'm thinking the older ones may be on the tough side. Thanks. John
Sat Oct 02, 2010 10:17 am
Never ate one that old but they make the best chicken stock you can get. Others will chime in. Grump
Sat Oct 02, 2010 7:06 pm
grumpy wrote:Never ate one that old but they make the best chicken stock you can get. Others will chime in. Grump
Yes Grump, I do believe a good boil and a few floating dumplings will be about as far as the whole of it would fly here. But.....there are some pretty artistic folks about.
Sat Oct 02, 2010 7:11 pm
Sat Oct 02, 2010 7:33 pm
Thats my thoughts too, but I'm not going to argue with the boss. Shes pulled off some amazing things over the last 36 years, not the least of which has been letting me live (she said she doesn't believe in divorce, but is undecided on murder, so I try to mind my P's&Q's). We'll see how it turns out. Tomorrows butchering day. John
Sat Oct 02, 2010 8:54 pm
Put that old rooster in a pressure cooker for about 20 minutes and make chicken and noodles. best you ever et and tender too.
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