Sheila, I think that rooster meat can be quite tough. Actually, older hens are tough too. We butchered our last bunch of hens when they stopped laying, and the only way the meat was tasty was when I cooked it for a LONG time in the crockpot.
These fine fellows (our roosters) are fairly young and may be more tender than the previous batch of hens. But we'll probably put them in the crockpot too.
This week, our meat chicks will arrive. They are a breed specifically designed to grow fast so they can be butchered between 8 and 11 weeks, and they will probably be a mix of males and females.
Back to our roosters...we discovered our normal butchering place doesn't process chickens this time of year. So we are hoping to find another place soon. The Rhode Island Red rooster is now crowing a great deal and we are getting tired of him.
Naomi, I THINK it is Rhode Island Red. I believe the breed was developed, or at least named after, Rhode Island state. But we can make sure by doing an internet search on chickens. The internet can be a very useful tool in answering esoteric questions!
No comments:
Post a Comment