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  1. #1
    Snadger's Avatar
    Snadger is offline Dundiggin
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    Default Can a cockerel be too OLD to eat?

    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.
    My Majesty made for him a garden anew in order
    to present to him vegetables and all beautiful flowers.- Offerings of Thutmose III to Amon-Ra (1500 BCE)

    Diversify & prosper



  2. #2
    shirlthegirl43's Avatar
    shirlthegirl43 is offline Gardening Guru
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    I'm not certain of the answer to that Snadger but I guess Cock-a-leekie would be a suitable recipe.
    Happy Gardening,
    Shirley

  3. #3
    Glutton4...'s Avatar
    Glutton4... is offline Gardening Guru
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    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!
    All the best - Glutton 4 Punishment
    Freelance shrub butcher and weed removal operative.

  4. #4
    Polly Fouracre is offline Early Fruiter
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    I would put him in a casserole,bring it up to boiling then turn down as low as you can for about twelve hours.

  5. #5
    Brengirl is offline Banned
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    Quote Originally Posted by Polly Fouracre View Post
    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.

  6. #6
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    As a casserole bird, he'll be fine. You wouldn't want to roast him, he'll be tough as old boots!!

    Yummy, yummy
    All vehicles now running 100% biodiesel...
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  7. #7
    RichmondHens is offline Early Fruiter
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    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.

  8. #8
    Nicos's Avatar
    Nicos is online now 'Allo 'Allo !
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    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??
    Last edited by Nicos; 12-07-2010 at 10:17 AM.
    "Nicos, Queen of Gooooogle" and... GYO's own Miss Marple

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