Rooster Salad

[baymule]

When you hatch your own chicks or buy straight run.......you get excess ROOSTERS! And if they are a layer breed, then the roosters are slower to mature than CX and have less meat. So here you have a lean and small 3 month old rooster that you are tired of feeding because you know you are NOT going to keep him, what to do? Beyond sending him to freezer camp, how to cook a chewy rooster?

Boil (simmer) one dead rooster, preferably cleaned, all afternoon until meat falls from bone.

Debone the meat, toss bones to dogs that are drooling all over the kitchen floor, watching your every move with intent stare.

Cut the meat into bite size pieces, or for ya'll that barely chew and wolf it down like the dogs do, half bite size pieces.

Chop 2 stalks of celery.

1/2 cup chopped pecans or your favorite nuts.

1/2 pound seedless grapes, cut in half.

A glop or two of mayonaise, just enough to hold it all together.

Chill and serve.

 

[vfem]

I love the boil 1 'dead rooster' part!

I need to start saying it like that in my chicken recipes!!! HAhahahah

 

[baymule]

Well, you could boil one ALIVE rooster, but he wouldn't like it very much!

 

[vfem]

 

[Smart Red]

Those "layer breeds" make good fryers. My first adventure into chickens was the purchase of 100 cockerels. Just like the Colonel, we butchered them at an early age and packaged them for frying. Lucky for me, the sex-ers made a few mistakes and I had eggs as well.

Older roosters like older hens are best in the crock pot or soup pan.

 

[so lucky]

My grandmother had a cookbook (that did not get handed down to me!) in which some of the recipes would start:

1: Butcher and clean a fat chicken.......

Grandma was born in 1898, so this cookbook was probably 100 years old or so.

 

[897tgigvib]

Bay, did you accidentally leave out the teeth welding hot spices?

 

[bj taylor]

I will be learning this rooster cooking before long. I've got these 12 babies & at least half of them are roosters.

 

[bobm]

Here is what my Grandmother did to older roosters. After aproprietly dispatching a rooster ( or pig head or turkey or whatever other animal) , then boiling it's meat off the bones and segregating the two ... place the meat and some of the juices back into the pot and add a packet of geletin into it , then reheat to disolve the geletin. Place this mixture into a bowl and set asside to cool and the geletin to set up and you then have "head cheeze". Cut a hefty slice and pour on a little vinegar onto the slice and cut a slice of bread and enjoy a great lunch.