Can a cockerel be too OLD to eat?

[Snadger]

I have a cockerel aged about 3 years old and if I find out he is the egg eater I may have to cull him.
He's a big lad and it would seem a waste not to eat him.

[shirlthegirl43]

I'm not certain of the answer to that Snadger but I guess Cock-a-leekie would be a suitable recipe.

[Glutton4...]

I asked the same question about a Goose. I think Hilary said, as long as you hang it for a couple of weeks, it'll be fine! Happy dining!

[Polly Fouracre]

I would put him in a casserole,bring it up to boiling then turn down as low as you can for about twelve hours.

[Brengirl]

I would put him in a casserole,bring it up to boiling then turn down as low as you can for about twelve hours.

This is pure nostalgia. The lingering aroma and the flavour of an old cockerel makes my mouth water.

[matthew2riches]

As a casserole bird, he'll be fine. You wouldn't want to roast him, he'll be tough as old boots!!

Yummy, yummy

[RichmondHens]

We did roast a two year old boy earlier this year, but he was a bit chewy. Should have casseroled him.

Am planning to cull out some of our old hens later this summer - they will make nice stews/curries.

[Nicos]

Ha!....You would get many 'funny' looks here with that question!

Slow stew....that's normal here for 'tough' meat.
A few hours casserolled at a very low temperature in the oven- and ....yummy yum!!!

I also understand that freezing meat will tenderise it a little.
Why not pop him in the freezer until autumn/winter and very slow casserole him with the honour he deserves- and serve with a good vintage wine??

[jessmorris]

..and casserole him with autumnal chestnuts and mushrooms - yum!

[its hilly]

We did roast a two year old boy earlier this year, but he was a bit chewy.

RH..I'm deeply shocked, stick to chickens

Snadger good oldfashioned coq au vin can be hard to beat done well. Hope its not him though..could you set a few eggs if it is? Continue the family so to speak.

[Snadger]

RH..I'm deeply shocked, stick to chickens

Snadger good oldfashioned coq au vin can be hard to beat done well. Hope its not him though..could you set a few eggs if it is? Continue the family so to speak.

Its not the Psycopath Silver Sussex......its the LS cockerel methinks.
I already have offspring from the LS but fancy using Psyco Sid, even though I vowed not to!
After my trip to Dobbies (see other thread) I will deffo be breeding my own from now on!

[BUFFS]

just cook him slow and gentle,a good bird is too much to waste,with a good wine to toast to him, must stop drooling...enjoy..

[Rixy]

In answer to the OP's question "Can a cockerel be too old to eat?" the simple answer is no. However, the older the bird the tougher it is likely to be and the slower and longer it will need cooking. My preference would be to use it for the classic French dish - Coq au vin, you'll find several recipes online but I prefer this one of the late great Keith Floyd -

Coq Au Vin
Serves 4 -5

4 lbs (2 kg) Chicken, jointed
5 oz (150g) lardons of bacon
7 oz (200g) Shallots
4 Cloves of Garlic, diced
1 stick of Celery, diced
Salt & pepper
Handful of Chopped Parsley
Herbs du Provence
7 oz (200g) Mushrooms, button and chanterelle
8 chopped Tomatoes
A bottle of Red wine

- Pour some olive oil in a pan adding your chicken and sear until it takes colour, add a little seasoning, salt & pepper. Then add some diced celery, little lardoons of bacon, and give it a good stir.
- Next herb du provence, shallots, then garlic and the parsley with the mushrooms and chopped tomatoes. Finally add a bottle of red wine.
- Then pop into a casserole dish and cook for 2 to 3 hours on 160 to 180 c / Gas mark 3 - 4.

[Hilary B]

Even if planning a slow-cooked casserole, I would be inclined to hang an old cockerel for at least 48 hours between slaughter and 'dressing' (weather permitting, it needs to be cold, but not fridge cold).
I don't know whether freeezing would tenderise the meat, but it couldn't hurt.
I would definitely vote for coq au vin (or a simpler variant, just a casserole/stew with plenty of wine in the cooking liquid).