This is not about recipes, so really do not know which forum to put my thoughts under. Oh well, shall proceed. I have a good many young roosters that will be consumed over the next year. I am trying the most and best ways of cooking them. Test dummies ourselves here. I know an old rooster, like the one I cooked that was 2.5 years old was rubber meat. Especially that rubber thick skin. The breast was tender, but boy. Have heard that if he had been cooked all day, he would have been tender. But the skin, not sure how that could have been tenderized. Moot point right now. No old birds around now and the ones in the freezer are young, tender, no older than 24 weeks.
Have tried cooking the male for about 2 hours at 250 degrees and then browning the skin for about 15 minutes at 350. This works, but this is a process, to ensure that two different temperatures are used, slow cooking and browning. Time consuming. But yes, works well.
I slow cooked a male the other day. Meat was glorious and tender, all of it. But being in my slow cooker, the skin did not brown. So I just took off the skin and it was tender, oh so tender, but not crisp. I put the skin in some water, swished and whirled it around to get all the flavour out of the skin, from the seasonings and put that little bit of seasoned water in the gravy. And let the dogs have the skin for a snack. It was soft and not something that I would have liked to eat. I was thinking about how much I love the browned skin when I brown the bird when I bake it. Wondered about something.
I am going to slow cook another bird in the same manner. I am going to remove the skin after cooking and I am NOT going to wash that skin in water to get off the flavours and seasoning. I am going to treat that skin like I do the skin on pork, the ham skin. I am going to take that skin off, put on a little pan and then put in my little toaster oven (much like I would do it in the oven), and turn on hot and then brown the skin that way. Yep. That’s what I’m gonna do. I love the skin and I am not worried about too much fat at all, cause I don’t think there is a lot of fat on these young males. I am in experiment mode and I bet my bottom dollar gonna have some very nice rooster skin cracklin’s. Just how I love the pig skin cracklin’s. Oh boy, mouth watering so early in the morning, thinking about chicken skin cracklin’s.
I always remove the skin when I am carving up the bird meat anyways, so why not take a chance to dry out the bird by putting in the oven at a high temperature to brown the skin. Whatcha think? Anyone think this is a good plan? Well, would just like to hear some thoughts on this. I know when I get Daughter to bake a chicken for us next time, I am going to suggest this. She loves the crispies as much as I do. Have an awesome day, CynthiaM.
Have tried cooking the male for about 2 hours at 250 degrees and then browning the skin for about 15 minutes at 350. This works, but this is a process, to ensure that two different temperatures are used, slow cooking and browning. Time consuming. But yes, works well.
I slow cooked a male the other day. Meat was glorious and tender, all of it. But being in my slow cooker, the skin did not brown. So I just took off the skin and it was tender, oh so tender, but not crisp. I put the skin in some water, swished and whirled it around to get all the flavour out of the skin, from the seasonings and put that little bit of seasoned water in the gravy. And let the dogs have the skin for a snack. It was soft and not something that I would have liked to eat. I was thinking about how much I love the browned skin when I brown the bird when I bake it. Wondered about something.
I am going to slow cook another bird in the same manner. I am going to remove the skin after cooking and I am NOT going to wash that skin in water to get off the flavours and seasoning. I am going to treat that skin like I do the skin on pork, the ham skin. I am going to take that skin off, put on a little pan and then put in my little toaster oven (much like I would do it in the oven), and turn on hot and then brown the skin that way. Yep. That’s what I’m gonna do. I love the skin and I am not worried about too much fat at all, cause I don’t think there is a lot of fat on these young males. I am in experiment mode and I bet my bottom dollar gonna have some very nice rooster skin cracklin’s. Just how I love the pig skin cracklin’s. Oh boy, mouth watering so early in the morning, thinking about chicken skin cracklin’s.
I always remove the skin when I am carving up the bird meat anyways, so why not take a chance to dry out the bird by putting in the oven at a high temperature to brown the skin. Whatcha think? Anyone think this is a good plan? Well, would just like to hear some thoughts on this. I know when I get Daughter to bake a chicken for us next time, I am going to suggest this. She loves the crispies as much as I do. Have an awesome day, CynthiaM.
If you have access to an oven, I would put it wrapped up in tinfoil, on a cookie sheet in 
, the regular I mean. What do you do? She is always on me about eating healthy. And I do, mostly, I freakin' love fat and probably will never stop eating fat. Especially a grilled pork chop with crispy fat on it. Yummeeee! Give me fat. I burn it off, I am a slender woman, well sort of, my belly is kind of fat, but I am lean and mean. Can't wait for youngest Daughter and I to have that skin of the chicken I am going to prepare the next time we have chicken dinner at her place, oh bad girls! Oldest Daughter will be wanting to give us both spankings!! And I LOVE butter, and I love sprouting my own greens. Oops, gotta go and get some more alfalfa and wheat sprouting!
Lol. Hope you enjoy it, sounds 
enjoy