The Accidental Smallholder Forum
Livestock => Poultry & Waterfowl => Topic started by: 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?
-
Is this not where red wine comes into its own...
Slow cooker, red wine, onions and carrots job done...
-
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.
-
Oh yes....I can almost taste that Coq au Vin :P
-
Yes to slow cooked :)
-
Thanks, might dig up some recipes and go for it.
-
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!
-
Older chewy birds, sausage, burgers, meatballs, yummy.
-
Is it worth just taking off the breast, legs and thighs and making chicken burgers? Quicker than a full process. Chicken meatballs sounds interesting.