[Craigx]

hey

Im thinking of culling and cooking my cockerels instead of just selling/get ridding of them(plus i'm told the flavour beats shops anyday)


So heres my question, i brought a pair from auction a couple of months ago,

the pair r growing nicely, but to cut a long story short,

i cant keep the cockerel, i want to know if i can use his meat for a meal, ?(roast, fried in a stirfry, extra)


Can any cockerel/hen be used for food? or is there a list of sorts?


Craig

[GrannieAnnie]

Do you know what breed/s the cockerels are Craig?  Some, like the Rhode Islands Reds and Lt Sussex are dual purpose birds, where the hens lay eggs and the cockerels can be used for meat.

However a hybrid cockerel will have hardly any meat on him and may not be worth the effort.

Mind you, saying that, we ate an Amberlink cockerel once and I just got enough from him for one dinner for the 2 of us.  Young cockerels can be roasted, and so can older ones if steamed first, but I usually stew or curry the meat or put it into pies, well cooked first.

[Craigx]

Yes the cockerel is transylvanian naked neck chicken crossed with a polish,

it will be only for me and the dog, and maybe my son and maybe one of the stepkids,


if theres not enough to roast, itll b cut into strips for a stir fry

Craig

[Craigx]

I am waiting for him to start to crow before i do the deed, but i want as much information as possible, as i know my first one is gonna be difficult but it seems such a waste to give them away to find out someone else has culled/done them,

I dont want togo into this, stupidly, without any information,


Craig

[joyfull]

naked necks are good meat birds but I'm not sure about Polish.  You may have to wait until you have culled him and plucked him before deciding whether there is enough to eat or just enough to make a soup or stew. 

[kegs]

Mmm stop - you're making me hungry 

At least with the naked neck plucking should be a bit quicker.  Any home raised chicken is tastier than a supermarket one and if you think you might be a bit squeamish then you could always freeze it first which helps you forget about the process before you go ahead and cook it. 

With our table birds we normally have roast the first night, having taken off the breasts which get used either wrapped in bacon on their own or thai curry, then chicken pie from the remains of the roast chicken.

Sorry, I needed to share that as ours are still several weeks away from being ready and I'm starting to dream (and drool) about chicken dinners..... :blink:

[Craigx]

hello,

lol, there is still like a billion feathers on him, but unfortunately my question still hasn't been answered.


is there a set list of cockerels, or hens you can cull/eat, or can any be done?

the only part of polish i can see on him, is the bob hat he has, and don't think he will grow much taller,

Depending on how much meat is on him, it'll be stir fry(peppers, veg, chicken) or breast of chicken, with mayo and cheese and bread crumbs on top, or stripped and fried with noodles,

Craig

[ANHBUC]

They are all suitable to eat.  When they refer to a meat bird it is only due to the amount of meat they produce.  A layer or any cockerel is fine just possibly less meat.  I culled Light Sussex Bantam cockerels and still managed decent meals out of them.   

[Craigx]

i see, thank you,

i thought it meant there was a preference list lol, thank you,

Will it be easier, the more i do?

[Aunt Sally]

Have a look through this chart.

http://www.ithaca.edu/staff/jhenderson/chooks/chooks.html

[ANHBUC]

i see, thank you,

i thought it meant there was a preference list lol, thank you,

Will it be easier, the more i do?

It is not pleasant but I have found it a little easier than the first time. 

[Craigx]

hello,

do i need to dunk in boiling water? as im told and read that they smell worser?

i know that when there wet they stink....

Craig

[ANHBUC]

I plucked mine while they were still warm which is supposed to be easier than when rigor mortis sets in.  The second lot I did I plucked a little then skinned just to compare the two methods.  If you skin you can use shears to cut the portions and it can save on gutting.  It does have a smell which stays with you for most of the day.  I suppose the more you do the less you notice. 

[Craigx]

The dunking or non dunking?


Will i still smell of it/smell it, if i do it outside?

Craig