Author Topic: Eating older cockerels (Read 2863 times)

Stereo · « **on:** August 03, 2015, 04:45:02 pm »

I've decided to give up on project Ixworth. I've got 3 boys and 8 girls and have found them to not be great layers and have had other issues. I will keep the hens in the general flock but need to move on the boys. Or eat them. They are about 18 months so is it worth processing them? Should I just go for the breast meat and roast it? Nuggets? What do you generally do with older birds?

bloomer · « **Reply #1 on:** August 03, 2015, 04:47:50 pm »

Is this not where red wine comes into its own...

Slow cooker, red wine, onions and carrots job done...

Anke · « **Reply #2 on:** August 03, 2015, 05:14:22 pm »

We always eat our surplus (layer) cockerels -only take out meat and legs (skinned), takes less than 15 mins to do, then slow cooking - either cock au vin (with the legs on the bone) or curries. Thin strips of the breast meat are also good in stir-frys, but mine are usually a lot younger than 18 months.

Kimbo · « **Reply #3 on:** August 03, 2015, 06:28:05 pm »

Oh yes....I can almost taste that Coq au Vin

Eve · « **Reply #4 on:** August 03, 2015, 08:39:25 pm »

Yes to slow cooked

Stereo · « **Reply #5 on:** August 03, 2015, 09:26:28 pm »

Thanks, might dig up some recipes and go for it.

devonlady · « **Reply #6 on:** August 04, 2015, 08:28:58 am »

You get a far better flavour from an older bird, though some may not like the "gamey" taste. Slow cooker or all day in the bottom oven of the Rayburn. A bit fiddly taking out all the tiny bones but well worth the effort!

mentalmilly · « **Reply #7 on:** August 06, 2015, 11:44:23 am »

Older chewy birds, sausage, burgers, meatballs, yummy.

Stereo · « **Reply #8 on:** August 06, 2015, 12:32:32 pm »

Is it worth just taking off the breast, legs and thighs and making chicken burgers? Quicker than a full process. Chicken meatballs sounds interesting.