cockerel For The Pot

[jasper65 6]

I bet it tastes lovely mate, he looks a great bird. You will be able to eat that knowing he had a great life, something that sadly very few of the supermarket chickens have.

 

nice one Trappa . have to say it was the best flavoured bird I have had for many a moon, the leg meat was very dark and even the breast slightly darker than the super market stuff....

 

the only thing is its such a long drawn out process before he finally made it to the pot, in that time they've mullered most of the garden aswel as the some of the wifes veg patch and also hammered and flowers in the vicinity, can't say the flowers bothered me too much but the missus was pretty peeed off

[jasper65 6]

let him hang with guts in for about 5 days, iv found they taste better than cooking straight away

 

I'll take your word for it joel and hang the next one for a 5 days

 

 

I did find the meat more rubbery though on a fresh culled bird..i wonder if it would be more tender once frozen for a while..

Either way i hope you enjoyed it..

 

Edited to add Moll's where a different X breed

 

Couldn't agree more mate. I can't say it was what I would call tender, it was like eating a older bird but it was only a tad over 6 months... I'll get another one done next weekend and leave it to hang a while like Patterdalejoel mentioned

 

 

I also noticed the legs where much bigger on my home grown than on any shop bought ones.

Perhaps because they get exercise whereas shop birds have been confined to get fat?

 

trust me Moll he was a hard one to catch . I told Gill not to let them out until I caught him up but she forgot, finally caught him up in a landing net and called the ambulance for myself shortly after . there was far more meat on the legs than the breasts, I think you've hit the nail on the head ......

[Carraghs Gem 1,675]

dont feed the day you cull,

i like to cook roosers whole in a pot with a lid in a sauce or a gravy.