Depending on how many hens you have. I have 35, so I need more than one. We did have a roo that went mean, he used to attack me everytime I went into the pen. I hit him with a broom handle one time and blinded him in one eye. Didn't stop him. What did was when he attacked my DH. The next day he went into the pot.
I had to cook him in two batches he was so big. But, he made good chicken and dumplings.
My rooster tried to eat me...should I eat him first?
My silkie roos were attacking me and others for a bit, they out grew it fast and even will take treats out of my hand now. They are smart, they saw me handfeeding my 6 marans hens and got in on the treats. I would cull any roo that was a (*&$#@. Its funny the silkie roos twist their head and look at me eye to eye, I wonder if they are checking if I am still as strong as they remember. The hens never look at my face just at what I am carrying.
I only plan on having a small flock of one rooster and maybe 6 hens or so. I guess that's not a bad ratio then. Anyone who bites me will get bitten back!
MollyD
Yeah...I see I haven't done a very good job keeping up on this post! Our rooster is still out there. It was weird that when we let the youngins in with the adults...the rooster seemed to take better care of them, and the hens beat them up! Our rooster didn't even mess with the young males. They are a little more then 2 months old now. We are still parting with him though...just waiting until we have another roo a bit older to take care of the hens. Maybe another month or so.
What day are you getting married? I was wondering about that the other day, you only have about 3 weeks left, don't you? I also wondered if your rooster had met his maker....
Our anniversary is April 18th, thought perhaps you were getting married around that time. :)
Kathy
We are getting married on May 8th...so about 5 1/2 more weeks? NOT ENOUGH TIME! But...we are ready for it. This has been a very long time coming. The rooster is still around...but his days are numbered. We are only keeping him until a suitable replacement grows up a little more. I have picked out our new roo...but he is very young so we are giving him another month or so.
Guess who is going into the pot!!!! Yes...he is. I caught him...put him in Bob's cage, and sharpened the knives. I have the huge pot ready to boil, and a disposable table cloth. I got the .22 this morning and was going to shoot him...but decided I better get more 'ready' for him. I am doing it for Bob! Poor duck...he will be safe soon. Wish me luck!
Hooray for you, Melissa.
Yeah...now I just have to decide if we are going to pluck him or skin him. My dearest wants me too choose. Any suggestions?
Nope. My DH likes to skin them because it is easier. But you can't fry them then. But if the roo is over a year old, you wouldn't want to fry him anyway.
Well it is all done...and did not come out as well as I had hoped. He, surprisingly, had a lot of fat on him...and I had a hard time with the head and neck. My dearest didnt want to hold the body while I twisted...so it was hard. I ended up skinning him since I 'literally' butchered the body! Good thing I have a pro to do all our broilers, and I dont think I will plan one of these again. It was a lot of work, and a lot of mess. He is cooking now though. :) At least Bob is safe now...and the house smells yummy!
Good girl, I knew you could do it if you had too.
oh so he didnt change best get rid of him lik u said i would pluck but thats just how i like them
Well, Mel, I am happy for you! Not so happy for the roo,
but it had to be. Don't feel bad about the mess, it takes
practice. I bet he still was yummy. I'm waiting to find out
what you made? Bob will be thanking you for it.
How are ya? Excited about the big day?
Granny, I fry skinless chicken breasts, and the coating
stays on pretty good. I dip them in seasoned flour,(I let
them sit in this a few minutes)then in beaten egg w/ a dab
of cream in it, then back into the flour mix, then a second
egg dip, then flour, then fry. Works on the boneless pieces,
haven't tried it on the rest yet.
We tried shake and bake with one of the roosters last year and it came out pretty dried out.
Just thought about using a coating we use for fish. That might work perfectly as most of the fish we use is fillets and skinless. Hmmmmmmm. Might just do that one of these days.
I normally fry chicken with the same coating...flour, egg, flour, egg...and it always comes out great. I tried a small piece of the cooked meat...but I didn't like the way it tasted! My grandmother who lived on a farm her whole life told me to put it in a pressure cooker with celery tops, carrots, and onion. I tried that exactly how she said, and the meat shriveled up to about nothing! I planned on a pot pie...but now I am not so sure. I did get about a gallon of good chicken stock though!
I use a large stock pot to cook my stewing hens. I also use celery tops or just plain celery, onion and carrots and salt and pepper to cook mine in. I like the taste of stewed chicken, but use it mostly for pot pie and chicken salad. I have never done it in a pressure cooker. In fact, I just got a pressure cooker last year to use in canning. I had to cook mine for 5 hours for him to get tender, but then he was okay. Liking the taste of the meat may be an acquired one.
mcamden did you remember to add at least a cup of water?
MollyD
OH yes. I added a lot of water actually...more then I normally would to my pressure cooker. that is how I ended up with so much stock. I had the celery, onion, carrots, and salt and pepper. I cooked for 25 minutes in the pressure cooker. I am affraid had I cooked him longer there would have been no meat at all! Althought it was not too tuff...the flavor was just not desireable.
I really think it was mental though. I made chicken sandwiches (with store bought chicken) and the meat tasted just off to me! That was how I knew it was mental. I was the one who would save a lady bug if I found one in the house, and felt guilty for poisening the mice that were living in my walls! I am really suprised I was able to do this...but don't think I will do it again. We have a chicken disposal down the street. We just through then in the coop, and the man that owns it sells them to the hispanic community. He makes them butcher everything there so he knows they are for food only. In the future I will just take roos and old hens down there, and pay the butcher to do our broilers! :)
I also told Ryan (my fiance) that it was a good relationship building experience, and that we will have to tell our priest about it next weeks marriage prep session. THe big day is just 5 weeks from tomorrow!
Mel, I'm getting excited just thinking about it being almost here. I think we all will be there in spirit with you. ☺
I sure hope you will. I will be thinking of everyone. And I will be gone for two weeks in some foreign country...not sure where yet, but I am guessing just down to the carribean somewhere.
Wow, marriage just right around the corner! We will be thinking
of you, and I hope you have a lovely, sun-filled honeymoon.
DH and I went to Nassau, it was great! I think longer than a week
next time, so we can get a better feel for the locals and food.
Too bad the roo-stew wasn't all you had hoped. Hmm. I am
going to butcher any extra roo's as early as I can, but not too
late---How old was your roo? I am going to put my 'game' hat
on before trying it though, so I will have 'that outdoor taste'
head on. Like the one I put on before trying BBQ rabbit for the
first time.
Too funny. Our roo was a little under one year old. We raised him from a baby...but never liked him. I didn't really mind the culling of him...as far as attachement goes...but it was the fact that it has just died...and then we were eating it...I think that is what made it so weird. I will just give away any roos in the future I think. Good luck with yours!