re: Rooster Recipe?

Yeah, young roosters aren't tough. They're just as tasty as pullets. My mom swears they aren't as good but I've cooked young roosters for her more than once and she loved them- she thought they were hens.

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How long the spur is will give you an idea how old/tough it will be

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Just a half inch. He was maybe 4# after skinning/gutting; plucking tore him up so i skinned all the way. It looked young/tender.

The reason I asked is that one time my dad killed two older hens that had quit laying. He cooked them for hours, never could get them tender and eventually tossed them.

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The reason I asked is that one time my dad killed two older hens that had quit laying. He cooked them for hours, never could get them tender and eventually tossed them.

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People,like hens formgumbo,and also,in a gravy. In a gravy, you can brown the shite out of them without them tearing like fryers do. Being able to brown them well makes a much better gravy.

I imagine most people know you can use any (hens, fryers, roosters) in a gumbo. Difference being, wth fryers, don't let them boil too long or pot will be full of boneless chicken...with bones in the pot. Personally, I like it like that too but some people associate that scene (meat separated from bones with both in pot) with decomposing chicken.

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Dunk that in some hot water and you can practically wipe off the feathers

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Me and a guy at work were talking about this today. I haven’t plucked a chicken since I was a kid 30 years ago, but the smell that’s put off from dunking those headless chickens is one that I will never forget. It wasn’t a bad smell, just very unique and distinct.