We named ours but we had a bunch. It made you tough when you had to eat them sometimes. Don't get attached to your food. Your learn quickly when mom comes out and grabs Helen for supper. 😂 😂 you stop naming them and just eat them. 😂
Oh also Justin I think the best way to cook chickens grown from home is best cooked in a pressure cooker or pressure pot!! You can cook them to where they are a fall off the bone and super juicy!!! You should definitely try cooking them next time that way and see the total difference and awesome taste!!! I’ve never figured out why but the pressure cooker is definitely the way for sure!!!!!
Put your newly harvested chicken on ice (we use a cooler) for at least 24 hours to get the meat beyond the rigor mortis. Also, unless you’re raising those God forsaken Cornish Cross, the carcasses will be very different. We use an inverted orange traffic cone lately-for some reason they calm down a lot when they’re upside down and it makes dispatching them a bit smoother. I also dropped about $500 this year for a plucking machine, it helped a lot! I’m also new to it, but I have been getting better at pulling out the guts. You should be able to get most of it out of the bottom with one good pull.
For fresh farm chickens or roosters, we pressure cook them first before you grill or do something else to them, that really makes them tender if it's a fresh kill. Back home we even took chickens that were bread for fighting that were given to us to get rid of anyway so we pressure cooked them and they were some of the best chickens I've ate in a long time. If pressure cooking worked for fighting chickens then it will definitely work for your future chicken cooking sessions.
I've had good luck smoking spent laying hens just like I would a brisket. Keep the smoker at 225 degrees and season the meat as desired. Smoke meat to internal temp of about 155 and then wrap with butcher paper, tin foil, etc. and continue cooking until internal temp reaches 203-205 degrees. You could also oven cook them the same way but I enjoy the smoky flavor.
I've been watching you for a while now. I wouldn't want to deal with what you dealt with, but we all have our faces adversatery in our lives. I'd love to spend a day in your world current day. I'll be retiring from the military soon. I hope to enjoy life to what your seem to seem to in video. I always hope the best for you and your family. I'm working on getting my daughter's to understand the life. My wife is still too bushy to a life of survival and appreciation of life. I love to see your wife and daughter as I imagine mine.
Grew up on a farm raising chickens. Spatchcock or cut into pieces, season well and soak in buttermilk for 2 days. Season very lightly and bread as you will, smoke, grill, or put into oven until they reach 160 in the breast and 175 in the thigh (at the bone). Trust me on this LFG, those tough birds will be far, far more tender. And you can make your own buttermilk (OSG can make your own buttermilk).
Hey LFG..Chicken feet are actually really good for a chicken bone broth. You will trim nails and peel the skin off by boiling and toss them in with the other chicken bones. Make the most gelatinous chicken bone broth you can find. Great for gut healing too 👍
Love the farm and the Family. Great video. Years ago my Brother-in law and my Sister decided to butcher chickens. We bought 100 baby chicks and 5 turkey chicks. We fed them and they grew and grew. When it was time to butcher them we used the hot water to pluck them. What a disaster, never again! We spent hours plucking chickens and it was a mess. We never did that again. Thank you for sharing your Family and inviting us into your home. God bless.
The cone technique is best because they are suspended upside-down. That's the chickens' natural off switch. Hang them by the feet, and it all works the same
It's all about not stressing the animal, which equals the best meat. Not to sound dark, but having them handled from the feet from a young age helps in that great circle that we call life
Roosters are good for stock and maybe a soup or stew. Roasting, not so much. You should raise some Cornish crosses. Chick to table in 6-8 weeks and taste way better than store bought chicken. Give it a shot. The best and easiest thing to raise on a fledgling homestead.
I was raised processing my own food. Grandaddy raised chickens. The was temp you used was a lot cooler than what we did our chickens at. Most chickens are processed before getting to 6-8 weeks old. Those roosters were just too old to cook the way you cooked them. Moreover, older birds take on an entirely different flavor...very strong. Spatchcocking your bird will make it easier to grill and clean. Once you learn to spatchcock a chocken, you will love it! For old birds, consider a process where you roast the bird and then boil it for about 1 1/2 to 2 hours. Then you can take the tender meat and flavorful stock to make chicken and dumplings, pulled BBQ chicken, Pad Thai, etc. All-in-all, you did better than most people.
@@believer7377 for old roosters, you are wanting to roast the bird on high heat 425*F for about 30 minutes. Make sure the bird is well seasoned. The idea is to get the bird nice and brown with the meat done through. The meat will be tough still because it is old and the meat is quite dark with a pronounced flavor atypical of the younger chicken you will find in the grocery stores. Once you're about 30 minutes into the boiling process, you'll want to taste the broth and adjust for seasoning. Always lid when boiling. Water will still evaporate, so be careful not to overseason. You'll also want to add water as is needed. Once done, use a slotted spoon or wire spider to take out the meat and bones. You can then pick the meat off the bones. The picked meat and be used for pad thai, pulled BBQ chicken, dumplings, etc. When I do this, I will divide the meat out for different meals. I will then take the broth and save some for gumbos and such. The remainder of the meat and broth is what I use for chicken and dumplings. I'll add more water to the broth, adjust for salt, and add a lot of black pepper. I also like to put a little yellow food coloring in my broth. The rendered fat from baking the chicken can be used for making the dumplins or save to roast taters or other root vegetables with herbs.
@@KenJohnsonUSA Thank you very much. This is our first time harvesting a few unwanted roosters. Four to be exact. They have been in the freezer for a few weeks. I was a bit intimidated after hearing they can be tough. Not anymore thanks to your information. I appreciate it. God bless!
@@believer7377 Glad I could help! If you continue to raise chickens, where you have excess roosters, consider learning how to make them into capons. It is worth the effort.
When the skin on the feet are able to peel off that's usually the indicator that they're ready to be pulled out the hot water. Also, if you plan on doing this more often in the future I think a chicken plucker would be a really good investment. Big fan!!
In the future, it's handy to have a propane torch near buy, after removing the feathers the torch is used over the skin to burn off any small pin feathers that remain.
When I was young we lived in a rural area and when we moved out there there were wild chickens everywhere, this was around 1985, and we guess people had chickens and turned them out and they started reproducing, there were like always well over 100 grown chickens and baby chicks all over the place. Anyway, we never bought chicken from the store we just caught chickens and harvested them, and we found out that roosters were not good to eat. It's kinda like eating a nasty rank wild boar hog or eating a sow. ALWAYS take the sow! lol.
The remaining rooster and the hens are going to have a different level of respect for you after witnessing first hand the dispatching of their roommates. I could even see the remaining rooster stopping mid crow if you looked his direction. 😂
Before you season the chicken, to get really crispy skin, put the chicken in the sink and pour boiling water over it's skin. This will render all the fat from the skin. Once the fat is gone, the skin will begin to crisp. Use caution, if you want to put seasoning under the skin, work it free of the meat, before pouring the boiling water on it. Besides rendering the fat, the boiling water makes the skin very tender and prone to tearing.
Instant pot makes a world of difference, especially for roosters. I turn mine into chicken and dumplings. Definitely let them rest if you're not pressed for time.
My husband grew up hunting and we have about 50 free range chickens on our ranch. We hatch out a few a year, so obviously we get a few roosters each hatch (about 6-9 a year) that we harvest at about the one year mark. Not sure if you ever done any duck/goose hunting, but my husband cleans them just like a goose/duck. He makes a long slit between the breasts and just pulls the whole skin, feathers and all in one swoop like a jacket. Some people really want the skin, so you’ll have the do the scald/pluck method, but if not, will save you tons of time! He can do them all in about 30-45min. I roast the feet on a pan with olive oil and salt separately and feed it to our dogs 🥰 Our dogs love the liver and gizzards too! I just roast all mine and turn them into chicken stock and store it in the deep freeze.
Great video. 100% right on the rigor mortis. 48 hours after processing its way way less chewy. You can refrigerate the birds wait 2 days then heat them up again it will be way less chewy.
I was waiting for you to try the sickly looking one 😂 that thing did not look right. This really puts into perspective and makes you appreciate the chicken from the grocery store
I have chickens but can’t have roosters in the town I live in. I ended up with a rooster. My mom told me best way they ate roosters growing up was to make them in soup because of the toughness of meat. Luckily for the rooster, some friends who have a place out of town took the rooster.
My grandmas chickens ran free most of the time. By the time she was ready to cook one is was always a stewing chicken because that way it wasn’t so tough. We had stewed chicken and dumplings with the most delicious gravy.
I stumbled on your channel by chance and funny for the first timers like you dealing a roosters..boy oh boy roosters are for stewing only stock or soups. Never cooked them like one we pickup at super markets..i grow up in a country side so folks teach us at very young age a-z ..good vibes though
We had quite a few chickens and I remember my Dad would tie their feet together tie the chicken to a fence and with a very sharp knife he’d cut the head off in one movement. That chicken would flutter all around until all the blood he’d left the chicken then clean it up for cooking.
I would try 180f for a slow cook between 6-8 hours or 225f for 3-4 hour cook. If your in a hurry have a 225f base heat letting it flare up to 350 two or three times for 5 minutes each time cutting it down to two hours or just under.
You don’t want to cook them right away. It’s best if you wait a week or so after you dispatch. You have to at least wait until rigor-mortise sets and and then goes back relaxed, after that brine it over night. Next day smoke it at 325 until done. It’ll be really tender then. They make really good chicken and dumplings too
We had range chickens and I baked one in the oven and it looked golden brown and delicious, however it was like a rubber chicken and also went in the garbage. I found out from my aunt that you always use them for soup or chicken and biscuits which requires crockpot on slow cook or simmer all day on the stove or my aunt use to cut up and can them. So I either slow cooked or canned the rest and they came out fine and were great soup or chicken and biscuits. Otherwise all the marinading in the world won’t tenderize them.
In Greece we make the roosters soup cause they are usually harder to chew and have a stronger taste try a greek recipe u can find on the internet its perfect for winter time when weather is cold .
Rule of thumb is 10:1 (hens per rooster). If you only plan on keeping a dozen (+/-) chickens, then you should only need one healthy dominant rooster at a time 😁👍
With roosters we’ve found they are usually pretty tough. We usually make soup with them and you wouldn’t know it was tough meat if you cook it long enough
Man, you’re a true master angler that’s extremely impressive to watch. But these types of videos, the hunting videos, and the self survivor vids are the best to watch. So many, sometimes too many, people doing fishing.
I haven't watched yet, but we used to grab them by the leg, swing the head into the ground, it stuns them, then you put the head between two nails and chop, it is pretty easy and you just hold it up as it bleeds, pretty easy and painless to do.
I couldn’t stop laughing 😂you cooked it too fast plus if you had fried it 🤪.. we love you and your family.. my favorite part was when you said you didn’t expect that 🤪😜
Andrew aka Flair must be 😂. Anyway I always thought roosters were good to make COQ AU VIN but nothing else. Emi is so funny. I remember her being afraid of anything outdoors but now she is like Sheena warrior princess.
I grew up raising turkeys and chickens, I can tell you it is work. but chicken noodle soup will never be the same after with a fresh chicken. Also we hung them upside down by their feet so they would bleed out, then we would just cut the feet off. Sorry if thats too graphic, but thats how we did it. And if its rubbery, just soup it for 2 hrs or so, it comes back around.
I heard a Lady say ,"A Rooster compliments a nice pot of Dumplings" lol. Roosters are Tough Bro. You might have wanted to boil that Beast a while! Chicken guts could gag a maggot 🤢. Squirt bottle of water for flare-ups! Boil it forever LMBO xxz. Thanks for sharing the Family with us ❤. JO JO IN VT 💞
Fryer chickens, as they were known are less than a year old. These older chickens are called "stewing" hens and need boiled or stewed. Make dumplings, noodles etc. Sustained cooking.
The few roosters I raised before turned into stew birds. There was one I tried to cook fresh before and wound up with almost the same problem as you did here. Roosters are just too mean and lean for anything other than stewing.
The only way you can make a rooster palatable is to throw it in the crock pot until it starts to pull apart. If you can learn to caponize your cockerels and get it done when they're young, then the meat comes out more like something you would get from the grocery store. You did great for a first try.
Every time i butcher a rooster i cooked in the pressure cooker and make it into shredded meat with spices and herbs. Then i use that for chicken quesadillas or rice with chicken witch is a traditional Costarrican food
I must say that low and slow is the way to go with tough meat I am surprised that you did not do a check on UA-cam or anywhere everyone says that rooster needs low and slow for a long time
We always broke their necks by hand but you can take a 2 liter bottle and cut it, nail it to a tree and slip the chicken in with the head pointed down the spout, also to catch ‘em it’s easier to use ….a fish net
IM growing out coturnix quail right now and plan to do the same thing in about 3 weeks. Hopefully the quail will be better than those chickens you get tried. I think your right about the brine on those chickens too....that probably would have helped.
Chicken soup with birds like that! And they MUST hang neck down for 15-20 minutes to let blood pump out. You can make a chicken cone by cutting up and old plastic barrel or 5 gallon bucket. Screw it to a tree where the overlap is so it holds shape. Form it, cut enough off the small end to let a chicken head stick thru. Put the bird in and leave it for 10 mins, they will fall asleep and you won't have that stress hormone in the meat
I believe chickens are similar to beef and it is crucial to make sure they are not worked up at the time of dispatch. If they are the meat taste off and is extremely tough. How you keep them calm for a day and dispatch them I have not a clue. Better luck next time LFG!
I’ve had chickens my whole life the older ones we just make noodles out of we don’t cook them unless there young because they are tough when they were about the size of your little chicken you cooked is when we cook them
Im sure preciuos girl sees them all as pets and names them. Did you have any goldfish, turtles? She seems to love lizards. LOL fast hands. Great Love !!!
I forgot about the chance on having more roosters when I get caught up on this small homestead farm I'm gonna try to get a double digit bass to put on the wall
During the great depression my grandmother tried to butcher a chicken in the kitchen. It got away from her with the job half done, flapping around the room. All she could do was laugh and start the clean up.
Hey just they sell a cone that you can put a chicken upside down in and his head sticks out the bottom so that you can cut it’s head off!!! I just use one of those bright orange pielawns that you see people putting up around a construction sights or a hole in the ground!!! I just cut a little bit off the top of it just enough so that a chickens head will fit threw it and then nail it to a tree or something out of harms way stick the chicken in it upside down and pull it’s head out the bottom or the top of the cone and if done Wright the weight of the chicken should hold them pretty good but I usually will hold the legs for about a minute or so after cutting the head off so that they don’t go flopping around and pop out!!! The pielawns actually have worked pretty good for me!!! You can put a bucket under neith to catch anything that drains out of the chicken and nothing gets all over!!! Hopefully that will help you out for next time buddy!!! We actually just butchered chicken before last winter!!! The only thing I would definitely get other than a pielawns cone is a automatic chicken plucker!!! If we would have had one when we done are chickens I could have done them in a 1/4 of the time that it took doing them with out one for sure!!! I guess I get really picky when trying to get every last feather out and that definitely kills the time for sure!!!! Awesome video buddy!!!
Daddy always taught us, "Never name your food boy." You're doing a great job for your first time, my man. 🤙
It's weird, I've never met your dad but I can hear that in my head perfectly lol
Same. They are food, not pets.
We named ours but we had a bunch. It made you tough when you had to eat them sometimes. Don't get attached to your food. Your learn quickly when mom comes out and grabs Helen for supper. 😂 😂 you stop naming them and just eat them. 😂
Oh also Justin I think the best way to cook chickens grown from home is best cooked in a pressure cooker or pressure pot!! You can cook them to where they are a fall off the bone and super juicy!!! You should definitely try cooking them next time that way and see the total difference and awesome taste!!! I’ve never figured out why but the pressure cooker is definitely the way for sure!!!!!
Pressure cooker with some good homemade chicken stock!
Put your newly harvested chicken on ice (we use a cooler) for at least 24 hours to get the meat beyond the rigor mortis. Also, unless you’re raising those God forsaken Cornish Cross, the carcasses will be very different. We use an inverted orange traffic cone lately-for some reason they calm down a lot when they’re upside down and it makes dispatching them a bit smoother. I also dropped about $500 this year for a plucking machine, it helped a lot! I’m also new to it, but I have been getting better at pulling out the guts. You should be able to get most of it out of the bottom with one good pull.
For fresh farm chickens or roosters, we pressure cook them first before you grill or do something else to them, that really makes them tender if it's a fresh kill. Back home we even took chickens that were bread for fighting that were given to us to get rid of anyway so we pressure cooked them and they were some of the best chickens I've ate in a long time. If pressure cooking worked for fighting chickens then it will definitely work for your future chicken cooking sessions.
I've had good luck smoking spent laying hens just like I would a brisket. Keep the smoker at 225 degrees and season the meat as desired. Smoke meat to internal temp of about 155 and then wrap with butcher paper, tin foil, etc. and continue cooking until internal temp reaches 203-205 degrees. You could also oven cook them the same way but I enjoy the smoky flavor.
The older I get, the more I appreciate your content.
I've been watching you for a while now. I wouldn't want to deal with what you dealt with, but we all have our faces adversatery in our lives. I'd love to spend a day in your world current day. I'll be retiring from the military soon. I hope to enjoy life to what your seem to seem to in video. I always hope the best for you and your family. I'm working on getting my daughter's to understand the life. My wife is still too bushy to a life of survival and appreciation of life. I love to see your wife and daughter as I imagine mine.
Love the content, LFG! Love how real you and the family are in the videos! Y'all are what most Americans need to aspire to be!
Grew up on a farm raising chickens. Spatchcock or cut into pieces, season well and soak in buttermilk for 2 days. Season very lightly and bread as you will, smoke, grill, or put into oven until they reach 160 in the breast and 175 in the thigh (at the bone). Trust me on this LFG, those tough birds will be far, far more tender. And you can make your own buttermilk (OSG can make your own buttermilk).
Frying chickens are only about 6-8 weeks old. Those birds as J.J. were good candidates for the pressure cooker
Hey LFG..Chicken feet are actually really good for a chicken bone broth. You will trim nails and peel the skin off by boiling and toss them in with the other chicken bones. Make the most gelatinous chicken bone broth you can find. Great for gut healing too 👍
Love the farm and the Family. Great video. Years ago my Brother-in law and my Sister decided to butcher chickens. We bought 100 baby chicks and 5 turkey chicks. We fed them and they grew and grew. When it was time to butcher them we used the hot water to pluck them. What a disaster, never again! We spent hours plucking chickens and it was a mess. We never did that again. Thank you for sharing your Family and inviting us into your home. God bless.
The cone technique is best because they are suspended upside-down. That's the chickens' natural off switch. Hang them by the feet, and it all works the same
It's all about not stressing the animal, which equals the best meat. Not to sound dark, but having them handled from the feet from a young age helps in that great circle that we call life
Roosters are good for stock and maybe a soup or stew. Roasting, not so much. You should raise some Cornish crosses. Chick to table in 6-8 weeks and taste way better than store bought chicken. Give it a shot. The best and easiest thing to raise on a fledgling homestead.
I was raised processing my own food. Grandaddy raised chickens. The was temp you used was a lot cooler than what we did our chickens at. Most chickens are processed before getting to 6-8 weeks old. Those roosters were just too old to cook the way you cooked them. Moreover, older birds take on an entirely different flavor...very strong. Spatchcocking your bird will make it easier to grill and clean. Once you learn to spatchcock a chocken, you will love it! For old birds, consider a process where you roast the bird and then boil it for about 1 1/2 to 2 hours. Then you can take the tender meat and flavorful stock to make chicken and dumplings, pulled BBQ chicken, Pad Thai, etc. All-in-all, you did better than most people.
How long do you roast the rooster first before boiling and at what temp? Thanks
@@believer7377 for old roosters, you are wanting to roast the bird on high heat 425*F for about 30 minutes. Make sure the bird is well seasoned. The idea is to get the bird nice and brown with the meat done through. The meat will be tough still because it is old and the meat is quite dark with a pronounced flavor atypical of the younger chicken you will find in the grocery stores. Once you're about 30 minutes into the boiling process, you'll want to taste the broth and adjust for seasoning. Always lid when boiling. Water will still evaporate, so be careful not to overseason. You'll also want to add water as is needed. Once done, use a slotted spoon or wire spider to take out the meat and bones. You can then pick the meat off the bones. The picked meat and be used for pad thai, pulled BBQ chicken, dumplings, etc. When I do this, I will divide the meat out for different meals. I will then take the broth and save some for gumbos and such. The remainder of the meat and broth is what I use for chicken and dumplings. I'll add more water to the broth, adjust for salt, and add a lot of black pepper. I also like to put a little yellow food coloring in my broth. The rendered fat from baking the chicken can be used for making the dumplins or save to roast taters or other root vegetables with herbs.
@@KenJohnsonUSA Thank you very much. This is our first time harvesting a few unwanted roosters. Four to be exact. They have been in the freezer for a few weeks. I was a bit intimidated after hearing they can be tough. Not anymore thanks to your information. I appreciate it. God bless!
@@believer7377 Glad I could help! If you continue to raise chickens, where you have excess roosters, consider learning how to make them into capons. It is worth the effort.
When the skin on the feet are able to peel off that's usually the indicator that they're ready to be pulled out the hot water. Also, if you plan on doing this more often in the future I think a chicken plucker would be a really good investment.
Big fan!!
also keep the water on the fire thats why its harder to pluck
So adorable. “Sometimes I let my favorite things go” “I do too. “ too sweet.
In the future, it's handy to have a propane torch near buy, after removing the feathers the torch is used over the skin to burn off any small pin feathers that remain.
LFG, my son and I are fans. I am an executive chef. Gladly come teach you how to butcher and cook a whole backyard chicken. It's different than fish.
I spit my tea out when he immediately said, "Not It." 😂😂😂
The way he slid the piece of chicken (that barely looked chewed up) in the camera frame got me dying 😂 😂
When I was young we lived in a rural area and when we moved out there there were wild chickens everywhere, this was around 1985, and we guess people had chickens and turned them out and they started reproducing, there were like always well over 100 grown chickens and baby chicks all over the place. Anyway, we never bought chicken from the store we just caught chickens and harvested them, and we found out that roosters were not good to eat. It's kinda like eating a nasty rank wild boar hog or eating a sow. ALWAYS take the sow! lol.
The remaining rooster and the hens are going to have a different level of respect for you after witnessing first hand the dispatching of their roommates. I could even see the remaining rooster stopping mid crow if you looked his direction. 😂
Before you season the chicken, to get really crispy skin, put the chicken in the sink and pour boiling water over it's skin. This will render all the fat from the skin. Once the fat is gone, the skin will begin to crisp. Use caution, if you want to put seasoning under the skin, work it free of the meat, before pouring the boiling water on it. Besides rendering the fat, the boiling water makes the skin very tender and prone to tearing.
Instant pot makes a world of difference, especially for roosters. I turn mine into chicken and dumplings. Definitely let them rest if you're not pressed for time.
These family videos are the best
My husband grew up hunting and we have about 50 free range chickens on our ranch. We hatch out a few a year, so obviously we get a few roosters each hatch (about 6-9 a year) that we harvest at about the one year mark. Not sure if you ever done any duck/goose hunting, but my husband cleans them just like a goose/duck. He makes a long slit between the breasts and just pulls the whole skin, feathers and all in one swoop like a jacket. Some people really want the skin, so you’ll have the do the scald/pluck method, but if not, will save you tons of time! He can do them all in about 30-45min. I roast the feet on a pan with olive oil and salt separately and feed it to our dogs 🥰 Our dogs love the liver and gizzards too! I just roast all mine and turn them into chicken stock and store it in the deep freeze.
I think you’re spot on about not letting it go though rigger. I recall a Meateater Podcast episode about this same topic.
Chicken does good as catfish bait especially around muscle beds. That seems like it'll stay on the hook great
Back on my relatives farm we cleaned up a couple every Sunday. We feed the innards to the other chickens!
This guy is such real life. I should watch more.
Ill be doing the same thing. I think I have a few roosters sadly; but we will see. Nice vid LFG
Roosters get tough quickly as they age, and not worth slaughter. Nature of the beast.
Great video. 100% right on the rigor mortis. 48 hours after processing its way way less chewy. You can refrigerate the birds wait 2 days then heat them up again it will be way less chewy.
I was waiting for you to try the sickly looking one 😂 that thing did not look right.
This really puts into perspective and makes you appreciate the chicken from the grocery store
Hi I'm from Nigeria and we eat alot of that. It is sweeter than the regular chicken but strong. You have to cook it really well
I have chickens but can’t have roosters in the town I live in. I ended up with a rooster. My mom told me best way they ate roosters growing up was to make them in soup because of the toughness of meat. Luckily for the rooster, some friends who have a place out of town took the rooster.
My grandmas chickens ran free most of the time. By the time she was ready to cook one is was always a stewing chicken because that way it wasn’t so tough. We had stewed chicken and dumplings with the most delicious gravy.
Your kids are adorable and you inspire me to be a better dad!
I love seeing this first time kind of video man, nice work 👍
I stumbled on your channel by chance and funny for the first timers like you dealing a roosters..boy oh boy roosters are for stewing only stock or soups. Never cooked them like one we pickup at super markets..i grow up in a country side so folks teach us at very young age a-z ..good vibes though
We had quite a few chickens and I remember my Dad would tie their feet together tie the chicken to a fence and with a very sharp knife he’d cut the head off in one movement. That chicken would flutter all around until all the blood he’d left the chicken then clean it up for cooking.
I would try 180f for a slow cook between 6-8 hours or 225f for 3-4 hour cook. If your in a hurry have a 225f base heat letting it flare up to 350 two or three times for 5 minutes each time cutting it down to two hours or just under.
These are these most calming videos. You're awesome 👍
You don’t want to cook them right away. It’s best if you wait a week or so after you dispatch.
You have to at least wait until rigor-mortise sets and and then goes back relaxed, after that brine it over night. Next day smoke it at 325 until done. It’ll be really tender then. They make really good chicken and dumplings too
We had range chickens and I baked one in the oven and it looked golden brown and delicious, however it was like a rubber chicken and also went in the garbage. I found out from my aunt that you always use them for soup or chicken and biscuits which requires crockpot on slow cook or simmer all day on the stove or my aunt use to cut up and can them. So I either slow cooked or canned the rest and they came out fine and were great soup or chicken and biscuits. Otherwise all the marinading in the world won’t tenderize them.
I keep a small fishing net in my run area! Makes for a fun catch lol
In Greece we make the roosters soup cause they are usually harder to chew and have a stronger taste try a greek recipe u can find on the internet its perfect for winter time when weather is cold .
Shes so smart cant wait for her to have patients to last all day confined in a boat
Rule of thumb is 10:1 (hens per rooster). If you only plan on keeping a dozen (+/-) chickens, then you should only need one healthy dominant rooster at a time 😁👍
With roosters we’ve found they are usually pretty tough. We usually make soup with them and you wouldn’t know it was tough meat if you cook it long enough
Man, you’re a true master angler that’s extremely impressive to watch. But these types of videos, the hunting videos, and the self survivor vids are the best to watch. So many, sometimes too many, people doing fishing.
Yea I've been there. About to be back in that situation with a couple turkeys this fall
Yall are an awesome family unit
I haven't watched yet, but we used to grab them by the leg, swing the head into the ground, it stuns them, then you put the head between two nails and chop, it is pretty easy and you just hold it up as it bleeds, pretty easy and painless to do.
I couldn’t stop laughing 😂you cooked it too fast plus if you had fried it 🤪.. we love you and your family.. my favorite part was when you said you didn’t expect that 🤪😜
I think in this situation they were stressed from fighting. Isolating them for a day or two to calm down may have helped with quality of meat.
you'd think but I have put roosters in isolation for a week and it was still tough
Chickens closely related to crocodilians. Great video , have 20 girls and love them,amazing animals
Andrew aka Flair must be 😂. Anyway I always thought roosters were good to make COQ AU VIN but nothing else. Emi is so funny. I remember her being afraid of anything outdoors but now she is like Sheena warrior princess.
Mr. Penny tried his best, but the Colonel just showed him what’s up with those 12 herbs and spices. RIP.
do rosters in crock pot make dumplings so tender
I grew up raising turkeys and chickens, I can tell you it is work. but chicken noodle soup will never be the same after with a fresh chicken. Also we hung them upside down by their feet so they would bleed out, then we would just cut the feet off. Sorry if thats too graphic, but thats how we did it. And if its rubbery, just soup it for 2 hrs or so, it comes back around.
I laughed so much during the eating portion of the video.
I heard a Lady say ,"A Rooster compliments a nice pot of Dumplings" lol.
Roosters are Tough Bro. You might have wanted to boil that Beast a while!
Chicken guts could gag a maggot 🤢.
Squirt bottle of water for flare-ups!
Boil it forever LMBO xxz.
Thanks for sharing the Family with us ❤.
JO JO IN VT 💞
Fryer chickens, as they were known are less than a year old. These older chickens are called "stewing" hens and need boiled or stewed. Make dumplings, noodles etc. Sustained cooking.
Lol I am guessing before the end it’s going to be tough. They need to set over night at least before cooking
The few roosters I raised before turned into stew birds. There was one I tried to cook fresh before and wound up with almost the same problem as you did here. Roosters are just too mean and lean for anything other than stewing.
Chicken with its head cut off...very real and something you never forget.
I don't always watch googan squad but when I do, I prefer lfg
For future reference. Right before you season you can char the pin feathers off.
I cut the bottom of a milk jug; make the hole on top about 2 inches, mount it on a pole or tree. Hold them inverted to let blood run out
Haven't laughed that hard since the chicken on the campfire episode.
My dad always told me to let the chicken "Roster" bleed out before trying to cook them. Use to hang them on the clothes line after dispatching them.
OSG with that Miss Rachel drip
Came to the comments searching for someone else who also noticed 😂
Whaaaattttt?? Sorry was shocked I was early…. Chicken is chicken and very tasty!! Still watching as I grill burgers
The only way you can make a rooster palatable is to throw it in the crock pot until it starts to pull apart. If you can learn to caponize your cockerels and get it done when they're young, then the meat comes out more like something you would get from the grocery store.
You did great for a first try.
it is funny watching a first timer clean a chicken. that lizard was a Carolina Anole and they will change colors between brown and green.
16:15 Yeah I wasn't aware of that either. Its due to rigor mortise and takes a day or two to go away.
Googan,!This was hilarious! Boil them roosters & have chicken & dumplins! You tried! All that matters!
Your fellow Googan, Flair Catches , cleans, and cook Poultry all the time. He puts them upside down in a cone, so they are calm when he beheads them.
Every time i butcher a rooster i cooked in the pressure cooker and make it into shredded meat with spices and herbs. Then i use that for chicken quesadillas or rice with chicken witch is a traditional Costarrican food
I must say that low and slow is the way to go with tough meat
I am surprised that you did not do a check on UA-cam or anywhere
everyone says that rooster needs low and slow for a long time
Mr Penny was fighting back
That happened twice to my dads pellet grille at the camp. We stopped filling the pellet reservoir up completely. 🤷🏻♂️
It has become personal between you and those chickens! Honestly a very funny episode. Call me sick, but I really got a good laugh from this episode.☠☠
All the roosters I’ve eaten (which is a lot) no matter how I cook them are always notorious for being tough and off tasting. They taste best in soup.
You can't eat them immediately. Leave them for a couple days in freezer.
I giggled a little when I saw the roosters beating each other up. You’re right they don’t get along, and you only need one rooster if that.
We always broke their necks by hand but you can take a 2 liter bottle and cut it, nail it to a tree and slip the chicken in with the head pointed down the spout, also to catch ‘em it’s easier to use ….a fish net
IM growing out coturnix quail right now and plan to do the same thing in about 3 weeks. Hopefully the quail will be better than those chickens you get tried. I think your right about the brine on those chickens too....that probably would have helped.
Good one LFG. Love the honesty. 😃
Chicken soup with birds like that! And they MUST hang neck down for 15-20 minutes to let blood pump out. You can make a chicken cone by cutting up and old plastic barrel or 5 gallon bucket. Screw it to a tree where the overlap is so it holds shape. Form it, cut enough off the small end to let a chicken head stick thru. Put the bird in and leave it for 10 mins, they will fall asleep and you won't have that stress hormone in the meat
I believe chickens are similar to beef and it is crucial to make sure they are not worked up at the time of dispatch. If they are the meat taste off and is extremely tough. How you keep them calm for a day and dispatch them I have not a clue. Better luck next time LFG!
I’ve had chickens my whole life the older ones we just make noodles out of we don’t cook them unless there young because they are tough when they were about the size of your little chicken you cooked is when we cook them
Makes good chicken pastry, no comment flair
Ok I loved the video it’s like real country living in the real world best video ever and very true loved it
Im sure preciuos girl sees them all as pets and names them. Did you have any goldfish, turtles? She seems to love lizards. LOL fast hands. Great Love !!!
American Gothic is the painting you reference!
I forgot about the chance on having more roosters when I get caught up on this small homestead farm I'm gonna try to get a double digit bass to put on the wall
dude you are a natural comedian XD soooo funny
During the great depression my grandmother tried to butcher a chicken in the kitchen. It got away from her with the job half done, flapping around the room. All she could do was laugh and start the clean up.
the rooster went down your throat fighting still hahaha😂😂😁😁😂😂🤣🤣🤣
Hey just they sell a cone that you can put a chicken upside down in and his head sticks out the bottom so that you can cut it’s head off!!! I just use one of those bright orange pielawns that you see people putting up around a construction sights or a hole in the ground!!! I just cut a little bit off the top of it just enough so that a chickens head will fit threw it and then nail it to a tree or something out of harms way stick the chicken in it upside down and pull it’s head out the bottom or the top of the cone and if done Wright the weight of the chicken should hold them pretty good but I usually will hold the legs for about a minute or so after cutting the head off so that they don’t go flopping around and pop out!!! The pielawns actually have worked pretty good for me!!! You can put a bucket under neith to catch anything that drains out of the chicken and nothing gets all over!!! Hopefully that will help you out for next time buddy!!! We actually just butchered chicken before last winter!!! The only thing I would definitely get other than a pielawns cone is a automatic chicken plucker!!! If we would have had one when we done are chickens I could have done them in a 1/4 of the time that it took doing them with out one for sure!!! I guess I get really picky when trying to get every last feather out and that definitely kills the time for sure!!!! Awesome video buddy!!!