BeckyBoo Posted December 30, 2008 Share Posted December 30, 2008 And wow, it smells DELICIOUS in here. Fred (or frozen Freddie as he became known after the deed was done and he was "resting" in the freezer!) is currently in at 180 and the whole place smells fab. Sadly small boy has been throwing up all day so he won't be partaking and even sadder than that it means that we couldn't have any friends round for fear of passing the bug on, so there will be loads as he was 5lb 11oz oven ready! But, I had to cook him as he was defrosted. Will let you know how he tasted in an hour or so! MRs B Quote Link to comment Share on other sites More sharing options...
Couperwife Posted December 30, 2008 Share Posted December 30, 2008 hope its yummy sorry about little laddy, hope he is feeling better soon cathy x Quote Link to comment Share on other sites More sharing options...
BeckyBoo Posted December 30, 2008 Author Share Posted December 30, 2008 Well. What a taste! Really meaty, and the legs weren't just dark meat they were DARK meat! Trouble was I nearly ruined it because at 5lb 11 I thought he'd need a good hour and a half, BUT because he wasn't pumped full of water and steroids and all the other c**p he was ready in an hour and very nearly got roasted to death! None of the girls would try him in the end next time I won't tell them who we're eating because they really missed out. I can highly recommend it! Mrs B Quote Link to comment Share on other sites More sharing options...
Guest Posted December 30, 2008 Share Posted December 30, 2008 I had (proper) coq au vin on honeymoon in Paris and it was lovely, I can highly recommend the meat. I don't know why more cockerels aren't raised for meat rather than being bumped off at hatching. Quote Link to comment Share on other sites More sharing options...
Lesley Posted December 30, 2008 Share Posted December 30, 2008 Glad you enjoyed it Mrs.B Quote Link to comment Share on other sites More sharing options...
TAJ Posted December 31, 2008 Share Posted December 31, 2008 We have a boned out buff orpington in the freezer - I sent OH on a culling course for dealing with our meat birds and he also brought home the one he practiced butchery on. He thinks it is very funny telling everyone he wife always wanted a buff orp and now she's got one. It looks enourmous and I hope it tastes as good as your cockeral. Tracy Quote Link to comment Share on other sites More sharing options...
Valkyrie Posted January 12, 2009 Share Posted January 12, 2009 Wow, what a short cooking time! That's a very interesting point - mine are usually done high for 20 minutes and then low for 2 or more hours depending on size, and Fred was a whopper. Just goes to show what we have been eating all this time. Just a few more years before we take the plunge. Glad you enjoyed your dinner, very encouraging postings - thank you Mrs B. Quote Link to comment Share on other sites More sharing options...
