[FiB]

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    (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).
 

[Mammyshaz]

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 

[MAK]

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.

[manian]

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