Oddbean new post about login | logout Id share pictures of our food, but my shame of having such a non immaculately clean stove forbids me. Having a kid underfoot and trying to accomplish home renovations while still feeding everyone and all our creatures is not very pretty
Just share, we don’t care about that kind of stuff. When I see other people’s food it inspires me.
Fine! Heres one of our young roosters that i didnt share a few nights ago. https://image.nostr.build/0af7e1c55e853dd8415a6ebae7a5fe8e9129d73a525d668c9a2d110a2f066e20.jpg
Well that looks amazing!!! 🤩
It was, my texture averse wife and barbarian child both were picking at the bones like a pair of perfect heathens
Question, after butchering the rooster, how long do you wait until cooking? I culled one and cooked the same day and it was tough as leather. Cook method, pellet grill.
I tend to do soup or just make bone broth with them.
roosters are always tough. known to be so. the only way around it is to slow/low cook, which is why they are usually just used for soup and stock.
That’s good to know. The tough one was actually a hen. I just culled a rooster yesterday though and didn’t want to be tough again. Sounds like soup for dinner tomorrow night 😋
How old are these culls?
They about 7 months
Oh, yeah they gonna be decently tough regardless of how you age them post harvest. Ive got about, 6 more roos that gotta get gone asap. I think theyre about 5 months, maybe 4.5.. either way i just go by when they start crowing at stupid hours all the time. Its like a dinner bell!
I had recently heard earlier this summer to let them age in the fridge for 24-48. This particular one had been in there for almost a week. Ive also eaten same day as butcher on birds that were barely old enough to harvest and have had them tough. 24-48 is my rule now unless its a matter of survival
