Recipe for a Backyard Rooster? (ingredient, chickens, carrots, fennel)

[JONOV]

Ok...Last fall I processed a handful of overly loud roosters. They weren't old, but at 7 months tougher than is ideal. I've cooked one of them, just skillet fried it in lard like Grandma did. And it was good. The meat tastes "Chickeny" and the color is delightful.

The meat in and of itself was a wee-bit tougher than I'd like, but more than that the tendons and ligaments were much more like what I've had in wild Pheasants.

So I'm here for recommendations. The obvious is Coq Au Vin

The next option is something in a pressure cooker.

I've heard a lot of recommendations that tend towards the "Chicken and Gravy" or "Chicken and Dumplings," and that's what I'd like to avoid.

So what do you recommend that's a bit more flavorful? Something with green chili maybe? A good Italian chicken recipe?

[Threestep2]

Marinate one in buttermilk overnight, rub some butter under the skin and stick a cut lemon in the cavity. Roast it slow and turn up the heat at the end to crisp the skin. Let it rest!

[Mouser]

Place Rooster in a seal-able plastic bag with cold water and Kosher salt.
Place in the refrigerator, when water turns light pink drain, rinse with cold
water & pat dry with a paper towel.

[ralphfr]

Make chicken sausage.

[gentlearts]

How about barbecue? Cook until tender, shred and toss with sauce.

[oregonwoodsmoke]

Slow cooker. Or, cut the meat off the bone, grind it, and make really delicious chicken burgers.

I butcher chickens about 10 weeks. 7 months is a bit late for tender meat.

[JONOV]

Originally Posted by oregonwoodsmoke

Slow cooker. Or, cut the meat off the bone, grind it, and make really delicious chicken burgers.

I butcher chickens about 10 weeks. 7 months is a bit late for tender meat.

I ended up going the brine route and am planning to either slow-cooker or pressure-cooker the chicken. I'lll report back.

[Catgirl64]

Be sure to serve with envy sauce. I can send you some of the primary ingredient.

[JONOV]

Originally Posted by JONOV

I ended up going the brine route and am planning to either slow-cooker or pressure-cooker the chicken. I'lll report back.

I did a Roman style chicken. Delicious. The brine I did had too much salt. It was still good.

[Medtran49]

I recently bought some fennel pollen to play around with. It's a bit expensive, but definitely packs a punch of flavor even with just a tiny bit. Maybe a long slow braise with some onions, carrots, potatoes added in at appropriate times, then a dusting of fennel powder over top right before serving. You could even put some fresh fennel in with the other veges. I was really hesitant the first time we cooked fennel because I'm not fond of it raw, but cooking changes the flavor so much, mellows and sweetens.