Someone was asking about cooking older chooks. I can't find the thread. Here's what an ol' time poultry person does. Once again, I'm just passing on someone else's info:

Eating Older Birds

Cooking time and method.

If you use a pressure cooker, than you are just making stock.

We save bones and pressure cook THOSE for stock! We pressure cook them on low for several hours, then remove the then practically powdered bones and feed them back to the chooks. The remaining rich bone stock is used for soup or to cook rice. (we almost never cook rice in plain water).

As for cooking wild birds (or older roosters), it usually involves a dutch oven or a covered cast iron pan, and lots of veggies, slow cooked in the oven. Tenderizes them. That is why so many WILD bird recipes involve fruit! Tends to tenderize tough birds.

A crock pot is also good with a 24 hour cook time.

I often just make a good stock/soup, then shred the meat for tacos and salads.

-- ~Rogo (rogo2020@yahoo.com), February 10, 2001

Answers

what's a chook ????????????????

-- gene ward (gward34847@aol.com), February 11, 2001.

'Chook' is the Australian word for chicken.

-- ~Rogo (rogo2020@yahoo.com), February 11, 2001.

I pressure cook ours also, actually those old "Chooks" have a real rich flavor. Wonderful stock for soup, chicken and dumplings, etc. I frequently take the meat off the bones and then add BBQ sauce and make sandwiches with nice homemade buns.

-- diane (gardiacaprines@yahoo.com), February 11, 2001.

Are you from Australia? Just wondering?

-- Denise (jphammock@msn.com), February 11, 2001.

No, I'm not from Australia, I'm from the U.S., but that's what I've always heard a whole flock called.

-- ~Rogo (rogo2020@yahoo.com), February 12, 2001.