miss_thenorth
Frugal Homesteader
SD, depending on how old your cockerels were when you butchered them will have an effect on the texture of themeat., I do cockerels at 4-6 months. You need to let them sit a bit, -if you freeze them while they are in rigormortis, ain''t no amount of slowcooking gonna soften up those birds. Even so, yo uwill need to cook them differently thatn storebought chicken--slow and moist--I either do slowcooker or a low slow oven with water and veggies vut up in it,and season -I use my homemade seasoning salt. Or I throw them in a pot and slow cook them then remove the meat from the bones and make enchiladas and the like. They will hav a flavour,unlike storebought, but thats because they have foraged, and allowed to grow slowly, this also makes the meat darker and with texsture. Meaties or storebought are very young birds--6-8 weeks.--it affects flasvour and texture.


Is that why you guys call them creepie meats? I've never really gotten that joke. I've seen the chicks at the feed store, they just look like chicks.
i dont want to eat toddler chickens. 
and grow fast!!