How to Cook a Rooster

The 2nd Annual "We grow it, you eat it" Thanksgiving was a huge success.  We had 10 people gathered around the table enjoying foods from our garden (squash, green beans, beets, apples, pumpkin, potatoes) and coop (namely Silver, the rooster, in a delicious risotto dish).  Leading up to Thanksgiving we were presented with the challenge of how to cook a rooster so that it wasn't tough and dry.  After much searching, we realized not much information exists.  So this is my best attempt at summarizing up the cooking.

Silver met his end last Sunday, after which he was quickly plucked and cleaned.  I placed him in the crock pot, covered it with plastic wrap and put him in the refrigerator to simply sit.  This step is similar to soaking an old bird in brine, since the sitting of meat allows it to soften slightly.  On Wednesday morning, I cut up an onion and placed it on the bottom of the crock pot.  In a small bowl, I mixed 1 tsp. thyme, 2 tsp. paprika, 1 tsp. salt, 1 tsp onion powder, and 1/4 tsp. pepper.  This mixture was sprinkled on top of the rooster.  The crock pot was left on high for 4 hours, then turned to low for another 3 hours.  The meat fell right off the bone, which was perfect for putting it in the risotto.   Next year we hope to have a self-raised turkey and I think I will still season it the same way.  The meat was quite tasty!

On a funny note, I have been finding piles of feather strewn throughout the house.  Apparently as I plucked chicken feathers, little Harvey kitten was taking mouthfuls and hiding them places!

Happy Thanksgiving.