The Accidental Smallholder Forum
Livestock => Poultry & Waterfowl => Topic started by: FiB on November 02, 2012, 07:15:36 pm
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Yeay. Was dreading the killing and eating of 'old man' (named by son as a chick as it seemed to have a grey beard) - not good experiences of cockrel eating last year.... But thanks to a year of threads and great advice on this forum - DELICIOUS :yum: (even alowing for post gutting revulsion!). Horay, now quite looking forward to the next one instead of dreading! MANY THANKS!
Details for those starting out .... Light Sussex, 7 months old, no idea how heavy but starting to try shagging and crowing so he was on limited time with the other cockrel..... Necked, plucked main body warm. Hung for a day and a half, then plucked last few bits and gutted/dressed. Slow roasted (130 c ish) for about 4 hrs (an inch of beer (happened to have a flat half a can knocking around!!)and red wine and veg in lidded roasting tray).
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Sounds good. Glad it worked out well this time.
I'll save this to my favourites for my first dispatch if I hatch eggs in spring.
Thanks :thumbsup:
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We enjoyed a great coq au vin made with a bird of about a year. our neighbour tells us that the coq must be 3 years old for the best taste. Not sure I can put up with several coqs for 3 years just to enjoy the dish a little more than I do when eating a youngster.
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we're having a cull today...... cockerals and table birds that had a repreve from earlier
OH kills ; I pluck and he dresses after a couple of days
:yum: :yum: