I tried roasting one of those mean ones last summer, you had to do a lot of sucking to get any nutrients once it came out of the oven. Actually I think it was mummified...
So the next time we murdered three more and stuck em in the freezer, well all but one, I got my nerve up to try soup this time. Into the pot it went, simmered and simmered and then we ate. I was still stringy and tough, and the darn thing was only about a year old!
So the third time, we harvested three more roosters and this time I looked up "how to cook a rooster" on google. Wow! seems I am not the only one ever having this problem, so I clicked on a site and the whole world of rooster pot pies and soup opened up right before my eyes! The trick is patience, you have to let the corpse sit in the fridge for a few days...To my surprise it worked!
Here's the site in case any one else is interested...
When I butcher my chickens I let them sit in the fridge for 3 days before I freeze them. After I thaw, I let them set another couple of days in the fridge.
I age on both sides of freezing. This gives a good tenderizing. You can also do a brine or wine soak after thawing for 24+ hours.
Thanks for that info, I'd only done it on one side of freezing.
To me, its worth it to wait patiently as a roosters flavor is a darn site better than any of those "injected" and plump pieces they call chicken in the store. The last tray of breasts I bought were huge, even my son said "I don't think I can eat all that!". The texture was all wrong and the flavor was... I guess the best word for it is weak. I got the feeling I was eating something closer to Tofu but a little more solid.