Bladdy Neighbours!!...

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Post by Rockhopper on Wed Jan 07, 2015 2:28 am

The land next to me is owned by a good man who leases it out to folks who want to run some livestock (Livestock Lease). They decided in their wisdom to bring out a flock of hens including a big Rhode Island Red Rooster. No prob. with the chooks but that bladdy rooster has the loudest crowing I have ever heard. He starts at 3.00am and crows every few minutes from then on.

Tried to talk to the owners but they are a pair of ignorant idiots who live away across the city. They are not prepared to get rid of the rooster or take it somewhere else and the crowing is disturbing our sleep.

Called the Police who are going to send out a patrol about 3.00am to check on the noise but as this area is zoned Rural there is not much else they can do but talk the owners to move it somewhere else. If they don't, I have my air rifle here and that rooster will crow his last! Had enough and so has Jaks.

Okay, rant is over now, I'm off to bed and try and get some more sleep!

Tim.
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Post by Stirky on Wed Jan 07, 2015 7:15 am

I have an excellent recipe for roasted rooster! My neighbours have chickens, if they ever got a rooster I think I'd go in and pretend a fox got it! Lol! I totally sympathise with you, been woken by a rooster more than once, not nice!
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Post by Rockhopper on Wed Jan 07, 2015 7:21 am

Update at 3.06am. Rooster has met an untimely end. Silly buggar got in the way of a high speed bit of lead! And just like Sargeant Shultz, "I know nothing!"

Tim.
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Post by Stirky on Wed Jan 07, 2015 8:25 am

Oh dear, what a silly thing for the rooster to do! Did you want that recipe??
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Post by Rockhopper on Wed Jan 07, 2015 3:18 pm

Of course, recipes are always welcome!

Tim.
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Post by Stirky on Wed Jan 07, 2015 4:07 pm

From a lady that cooks her own roosters:

The first think you have to do is age your rooster after you butcher. If you cook your rooster right away, it will be tough, tough, tough, no matter how long you stew. The meat will be chewier than grocery store chicken which is so flabby you can cut it with a fork, but remember this bird has been running around your yard, chasing off hawks and finding grubs for your hens. To age your bird, let the meat rest in the refrigerator for two to four days. I usually wait two or three days. Aging it in a bring also helps. If you only have 24 hours to age the bird, then definitely age it in a brine, or wine, or buttermilk, depending on your recipe.

Corfu Rooster
Serving size depends on the bird

1 rooster, cut into pieces
7 garlic cloves, smashed
1 teaspoon cinnamon
1 teaspoon salt
½ teaspoon black pepper
3 tablespoon olive oil or lard
1 tablespoon tomato paste (or use some tomatoes)
2 tablespoons red-wine vinegar (or cider vinegar)
2 medium onions, halved and thinly sliced
3 ½ cups water
½ cup dry white wine (or vermouth or other booze)
1 teaspoon sugar

Pat chicken dry.

Stir together cinnamon, salt, pepper and sprinkle over chicken.

Heat oil in a skillet and brown chicken in two batches on all sides, transfer to a plate
meanwhile, stir tomato paste and vinegar.

Add more oil to skillet if necessary and sauté onions till golden; about 6 minutes.

Stir in tomato mixture and simmer 1 minute. Stir in water, wine sugar and simmer uncovered, ~5 minutes.

Add chicken to pot and simmer, covered, until tender (1-3 hours, depending on how tough your rooster is).

Transfer cook chicken to a platter and boil sauce, uncovered, till reduced to about 2 ½ cups (about 10 minutes). Season with salt!
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Post by Rockhopper on Wed Jan 07, 2015 7:35 pm

Goodie Stirkles! Passed that on to Jaks for her cook book.

Tim.
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Post by Stirky on Thu Jan 08, 2015 3:54 am

Of course that recipe can be done with normal chicken, just adjust the cooking time. But it is a proper rooster recipe Wink
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