miss_thenorth
Frugal Homesteader
SD, depending on how old your cockerels were when you butchered them will have an effect on the texture of themeat., I do cockerels at 4-6 months. You need to let them sit a bit, -if you freeze them while they are in rigormortis, ain''t no amount of slowcooking gonna soften up those birds. Even so, yo uwill need to cook them differently thatn storebought chicken--slow and moist--I either do slowcooker or a low slow oven with water and veggies vut up in it,and season -I use my homemade seasoning salt. Or I throw them in a pot and slow cook them then remove the meat from the bones and make enchiladas and the like. They will hav a flavour,unlike storebought, but thats because they have foraged, and allowed to grow slowly, this also makes the meat darker and with texsture. Meaties or storebought are very young birds--6-8 weeks.--it affects flasvour and texture.