Comments on: Italian Rooster, French Recipe

By: Diana

Diana — Sun, 15 Jan 2012 16:42:40 +0000

I loved reading your article, it made me laugh. We have chickens and have never eaten our own, just the eggs. But we have a too many roosters and I have asked my husband to butcher them so that we can eat them. So in the process of researching recipes.

Thanks for the amusing read.

By: Tom

Tom — Sat, 26 Nov 2011 20:11:31 +0000

Mine free range, but return to their coops at night. When I plan to slaughter a few, I go snatch them in the middle of the night and place them in the small coop. The next day, they are not fed (makes the cleaning easier) but are given water. The next night I steal them away again and put them into pet carriers. First thing in the morning we do the deed. Much easier this way!
Love your blog, I’m doing coq au vin today and was just browsing for other recipes for them. I think I’ll try this one next time!

By: Jenka

Jenka — Sun, 14 Mar 2010 17:05:27 +0000

The best way to catch roosters is to let them roost at night, then close the coop. In the morning, you just keep the door closed until you are ready for the roosters! We just processed almost 50 of the buggers. They had been free range for about 6 months and it was time for the freezer. Greek and French recipes are the best with roosters!

I have a nice pot of rooster with wine on the stove…smells delicious! I simmer mine first, debone the rooster, then add the meat to the pot of herbs, spices, wine and veggies! Serve with crusty french bread, chunks of cheese and a green salad! Great Sunday dinner!

By: Hank

Hank — Thu, 12 Feb 2009 22:46:27 +0000

So you know EXACTLY what I mean, Ulla! How do you cook yours?

By: Ulla

Ulla — Thu, 12 Feb 2009 20:10:12 +0000

We eat our roosters too. Ours are insanely free range to the point that it looks like cartoon when we catch them when we butcher a few. hehe.
Great story!

By: adele

adele — Thu, 12 Feb 2009 16:10:44 +0000

Mmm. I’ve been wanting to get my hands on a rooster for coq au vin. I have friends working on it.

By: Heather

Heather — Wed, 11 Feb 2009 18:21:50 +0000

Would you say the roosters were wicked smaht? Sorry, I was channeling Peter Barrett for a minute.

By: NorCal Cazadora

NorCal Cazadora — Tue, 10 Feb 2009 15:50:19 +0000

Thanks, NTSC and Sylvie. We are perpetually out of bread, and I really hate to pour anything delicious down the drain.

By: Sylvie, Rappahannock Cook & Kitchen Gardener

Sylvie, Rappahannock Cook & Kitchen Gardener — Tue, 10 Feb 2009 15:24:31 +0000

Holly – I have very similar table manners as yours.

I have not seen anybody using verjus here in the US. I figured it would be YOU, Hank!