Tyla 3,179 Posted November 12, 2021 Report Share Posted November 12, 2021 I've been culling a load of cockerels out of my flock this autumn, mainly light sussex but and some laying hybrids that I hatched in the spring when I was breeding replacement layers. I've done curries. stir frys, stews etc and was just wondering if anyone had any different recipes to try? They aren't the meatiest of birds and definitely benefit from long slow cooking and they are very tasty and there are still lots of them! 3 Quote Link to post Share on other sites
hambone 948 Posted November 12, 2021 Report Share Posted November 12, 2021 Try Cok au Vin. Its much better made with home grown cockerels than using a supermarket chicken. Cock pheasant good in one as well. 2 Quote Link to post Share on other sites
Tyla 3,179 Posted November 13, 2021 Author Report Share Posted November 13, 2021 15 hours ago, hambone said: Try Cok au Vin. Its much better made with home grown cockerels than using a supermarket chicken. Cock pheasant good in one as well. Thanks, I'll try that Quote Link to post Share on other sites
vfr400boy 3,120 Posted November 13, 2021 Report Share Posted November 13, 2021 We normally just put ours into soup , very tasty 2 Quote Link to post Share on other sites
Tyla 3,179 Posted November 13, 2021 Author Report Share Posted November 13, 2021 Stir fry tonight 1 Quote Link to post Share on other sites
Aussie Whip 3,826 Posted November 15, 2021 Report Share Posted November 15, 2021 Good ideas fellas, I was going to use my leghorn cockerels for dog food. Quote Link to post Share on other sites
Arry 18,570 Posted November 15, 2021 Report Share Posted November 15, 2021 One thing I do with the carcass is all ways make stock, freeze in them Chinese containers. Then use in stews, soups or just gravy's so so useful. Atb. Cheers Arry Quote Link to post Share on other sites
Tyla 3,179 Posted November 15, 2021 Author Report Share Posted November 15, 2021 2 hours ago, Arry said: One thing I do with the carcass is all ways make stock, freeze in them Chinese containers. Then use in stews, soups or just gravy's so so useful. Atb. Cheers Arry I'm being a bit lazy and just taking breast and legs off. Stock is a good idea but I might struggle time wise Quote Link to post Share on other sites
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