It's culling time...cooking

TomK · Post by **TomK** » Mon Aug 15, 2016 9:40 am

:running-chicken: .. okay here's the thing... I have a bunch of a dual-purpose cockerels to cull over the next little while and my past experience has been that although they tasted ok the tenderness of the meat was somewhat lacking... So if anybody has I tried and true method for cooking these young male birds so that it is far more palatable I would really really appreciate your input

ross · Post by **ross** » Mon Aug 15, 2016 9:51 am

Last 2-3 weeks before i kill i feed straight whole corn & grit . Seems to help . Luck

Post by **Killerbunny** » Mon Aug 15, 2016 10:21 am

Never had a problem but maybe I just accept more texture to the meat. I wouldn't call it toughness. Are you resting them in the fridge for 2-3 days before freezing or cooking, that can be important?

Post by **Home Grown Poultry** » Mon Aug 15, 2016 10:42 am

ya I was guna advise on resting in the fridge for 2-3 days. although when I did that last turkey for xmas was it? it didnt rest a full 24 hours, was slow roasted in the oven on low for around 10 hours, basted every 2 hours. and it was the best poultry we ever produced, quite the suprise for a 3 year old Tom turkey!

rest, and low n slow. mmmmmmmm hmmmmmm. what times supper?

Ontario Chick · Post by **Ontario Chick** » Mon Aug 15, 2016 10:55 am

I am going to advise leaving them in the fridge for five days.
Depending on size and age, cutting in half and marinating in a mix of oil and your choice of spices or flavored salts and then it's BBQ time!!!!! :)

Post by **Killerbunny** » Mon Aug 15, 2016 11:06 am

I've eaten at OCs, she knows what she's talking about LOL!

Post by **WLLady** » Mon Aug 15, 2016 2:46 pm

either rest in the fridge for 5 days, or freeze and thaw before cooking. also, slow cooking with some basting or liquid will help, and keeping the skin on helps too-if you skinned them then wrap them in bacon or something with some fat in it to help seal in the moisture.
if you find they're still too chewy (i wouldn't call it tough, just more substance) then you can always marinade overnight with something with some vinegar or a couple of drips from england (worcestershire sauce) in it. the acid will help tenderize the meat.
i always freeze, then thaw, then cook. if you rotisserie make sure you baste thoroughly and often. YUM
i find 2-3-4 year old roosters really need marinading...but under a year and a half are fine....not squishy like store bought, thankfully, a bit more substance....

windwalkingwolf · Post by **windwalkingwolf** » Mon Aug 15, 2016 4:59 pm

If you can confine them away from girls for at least a couple weeks before slaughter , it will help. And just like hanging pork or beef, the longer it's in the fridge the more tender it gets, except for old Leghorn roosters; there's no saving those except a grinder lol. If I don't have space to let them rest, or want one fresh that day, marinade or cook in acidic sauce. My favourite is Italian dressing, so yummy soaked into the chicken and the juices over rice... mmmmmm

TomK · Post by **TomK** » Mon Aug 15, 2016 9:12 pm

Wow....thank you all...i let the birds do the resting 2-3 days thing last year and MJ did one up in the slow cooker but i wouldn't quite call it texture...lol...i think they had no fat on them...the second one ended up in soup so that was no issue...i like roast chicken best so i wanted not to screw things up..

MuskokaMaiden · Post by **MuskokaMaiden** » Mon Aug 15, 2016 10:31 pm

Dang, I just put mine in the freezer a few minutes ago. It has only been a 3 day rest; excuse me while I go transfer them back into the fridge...

Poultry Talk Ontario (pto.ca)

Question It's culling time...cooking