When it comes time to butcher some roosters to reduce their numbers in your flock, you might find them quite tough and difficult to butcher. Roosters make for particularly tough meat, and need to be cooked properly in order to enjoy them, but when you do, they can provide a delicious and rich flavor that will make you glad you ever had roosters.<\/p>\n
This recipe is loosely based on Julia Child’s Coq <\/strong><\/a>au Vin recipe<\/strong><\/a>, which you can check out and follow more closely if you like, but of course most Coq au\u00a0Vin recipes you will find use store-bought chicken parts, as the majority of city dwellers don’t have access to country roosters!<\/p>\n You can easily adjust and adapt this as you like, but the trick is the slow cooking process and the wine, which will soften and bring out the best flavor of the rooster.<\/p>\n Ingredients:\u00a0<\/strong><\/p>\n 1-2 roosters, plucked and butchered<\/p>\n 1-2 bottles of red wine<\/p>\n 3-4 cups chicken stock or broth<\/p>\n 1-2 onions or shallots<\/p>\n thyme<\/p>\n Recipe:\u00a0<\/strong><\/p>\n This is a great way to prepare several roosters at once, if you’ve got small roosters and would like to use the meat in other dishes, but it can be served as is as well, with a side of roasted potatoes and a simple salad perhaps. Enjoy!<\/p>\n If you liked this, you might also enjoy\u2026<\/strong><\/p>\n When it comes time to butcher some roosters to reduce their numbers in your flock, you might find them quite tough and difficult to butcher. Roosters make for particularly tough meat, and need to be cooked properly in order to enjoy them, but when you do, they can provide a delicious and rich flavor that<\/p>\n\n
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