Last night I cooked the roosters we butchered, oh, 5 days ago. That doesn’t sound so hard, but in reality I have never roasted my own chickens. I always had older birds that I boiled, or at least cut up for frying. This time I wanted roast chicken, but it was a bit of an adventure. It took me 30 minutes to figure out how to get those long legs, stuck straight out from the bird, to bend enough to tie to the tail. And just HOW do you tie them to a tail?! Do you put a hole in it? What if it rips off?! I ended up tyeing a string around the base of the tail and wrestling the legs down one at a time and tyeing them together. See?
You can see they were pretty large. I didn’t weigh them, but they were larger than the chickens I get in the store, and only 5 months old at butchering. However, these are the birds our kids plucked, and despite my best efforts there were still a few pin feathers and hairs after baking. Everyone kept picking out little hairs off the skin when I served the birds, but when asked if they hated dinner they said it was good. Jameson said “It isn’t as good as usual, but it’s better than nothing” 🙂
My husband, who likes to eat the bones, was astonished that he couldn’t eat these ones. He practically eats everything on store-bought chickens, but the bones and ligaments were so strong on these birds he couldn’t crunch them! Makes you wonder….