Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 Hi : I have some hens and a rooster myself. We usually use the eggs for home consumption, so it's very seldom that we get new chicks here. The last time we got six chicks, but all of them were killed, in different circumstances, except one, which became a hen. Once we had a male among the chicks. We allowed him grow in the chicken roost until the other rooster, who was the " boss " , began to attack him as a " competitor " . Then we were forced to kill the old rooster and put the young one in his place. I don't know what a Araucana rooster is, but roosters tend to be tougher, don't they? Certainly there are ways to soften the flesh, but I really don't know. All I can say (and it is quite obvious) is that the flesh of home-bred chicken is much tastier than that of ordinary chicken, anyway. Sorry I can't help you further. > For those that raise their own chickens I have two questions: > 1) What do you typically do with the chicks that grow into roosters? Where > I live, I cannot have roosters, only hens, but the batch of chicks came with > two roosters. > 2) Has anyone ever eaten an Araucana young rooster? Is it worth the effort > to kill it, pluck it and all the other sutff, or is it going to be tough, > gamey and inedible? > Thanks, > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 , >For those that raise their own chickens I have two questions: > 1) What do you typically do with the chicks that grow into roosters? Where >I live, I cannot have roosters, only hens, but the batch of chicks came with >two roosters. > > We kept two roosters, lost one to a opossum, and killed the other three. I live in the country and do want rooster protection for the hens, thus, most of my eggs are fertilized. I know this topic came up when I first started raising laying birds, and there was talk that turning the roosters upside-down and slitting the jugular was the best method. My husband shot one rooster with a broadhead arrow shot from a compound bow and he died instantly AND never knew what hit him. I suppose if you are not a good aim, this is not an option, but it was the best for us. And the birds that heard when we tried the ax method were stressed. We won't do that again unless we can get the rooster out of earshot of the others. And they can be loud, btw. My favorite WAPF chapter leader and mentor says it is best to cull extra roosters. They only reason that someone will want them is for fighting. She feels it is best to shorten the life than to have them live in misery. > 2) Has anyone ever eaten an Araucana young rooster? Is it worth the effort >to kill it, pluck it and all the other sutff, or is it going to be tough, >gamey and inedible? > Thanks, > > I have Silkie Bantams which are small. The ones we killed were bled, plucked and placed in the freezer. A small rooster might make a good soup, but not much else. We will probably feed the cats our as this is a new thing for us and kind of weird still. The hens lay good eggs and we will have more chicks in a week. Good luck with that. Deanna Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 I don't consider this OT, but maybe that's just me. LOL Depends on their age and breed. In my experience heavy meat breeds that are young (under 6 months) are fine to eat...roasted, bbq'd, fried, etc., older meat breeds are dandy in a soup or stew. Primary egg layers are less meaty and not so good. I break their necks and feed them to my dogs. :-) Araucanas are somewhere in between, I think, I have a few and I could go either way with them. I don't know of any domestic chicken that can be described as tasting " gamey " . There are some " hunter's " breeds that might be, but I've never tasted them. - who has " and we'll kill the old red rooster when she comes! " running through her head now. ;-) Polemeropoulos wrote: > For those that raise their own chickens I have two questions: > 1) What do you typically do with the chicks that grow into roosters? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 > 2) Has anyone ever eaten an Araucana young rooster? Is it worth the effort > to kill it, pluck it and all the other sutff, or is it going to be tough, > gamey and inedible? , I cook rooster all the time. I simmer for about three hours. I don't know the age of my acquisitions--but they're large--I guess you'd be looking for " fork-tender " . B. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 Polemeropoulos <alex.polemeropoulos@g...> wrote: > 1) What do you typically do with the chicks that grow into roosters? Where Hello I just came up with a great idea of how to consume the dead roosters. After stewing, the meat will fall off the bones. Take that meat and put it through a meat grinder (the hamburger style). Then add some seasoning and eggs to hold the cooked ground chicken into patty forms. Quickly fry the patties and eat chicken burgers!!! I have also used the ground cooked rooster meat to make chicken tacos. Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 20, 2005 Report Share Posted July 20, 2005 > > > > 2) Has anyone ever eaten an Araucana young rooster? Is it worth the > effort > > to kill it, pluck it and all the other sutff, or is it going to be > tough, > > gamey and inedible? The chefs claim that in order to make " real " coq au vin and some Mexican equivalents, you really need an older rooster. Modern chickens are too mushy and fall apart on long cooking. So yeah, a rooster is tougher but for a long-stewed recipe that's what you WANT. Kinda like for baking apples you want Granny s, not Golden Delicious. -- Heidi Jean Quote Link to comment Share on other sites More sharing options...
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