The abattoir has now processed many small groups of roosters. All were intended for
food, but depending on their age they may need to be cooked in different ways.
Most of these birds are of mixed breed, so were not grown specifically to become meat.
Some may have been the roosters from laying breeds, so they are long and lean with very
little breast meat, but muscular thighs. The texture of the meat from these relatively slow
growing birds will be finer grained and firmer than the very young meat chickens, but if
appropriately cooked will not be tough.
Chickens up to the age of a year do not need special treatment, but should be kept moist
during cooking as the meat layer is thin and there is very little body fat. Older birds
benefit from longer slower cooking. Stewing in the oven, or cooking in a crockpot whole
or cut up, will make the most of this kind of meat, regardless of age.
The old Scottish favourite, Cock-a-leekie, is a sure way to produce a tasty meal from
your surplus mature roosters. Be sure to choose a recipe that simmers the meat and bones
for several hours.