A month or more ago we went over to our friend Sofia's house to check out her new chicken coop and run that she made for her backyard chickens. She made a comment about her plymouth, how it seemed to kind of boss around the other hens and how she hoped it wasn't a rooster.
Sure enough the little bugger started crowing shortly after. While you are allowed to have backyard chickens within Portland city limits, Rooster are a no-go.
Sofia invited us over to help her kill the rooster and process it. I was pretty excited to see the whole thing go down. I was a vegan for over 10 years, and now Ie eat meat but I definitely try to source the meat I eat from the best sources possible. I have been thinking that in the future when we own our own place I would definitely like to raise our own meat so I was pretty interested to see this whole process go down. You can check out Sofia's blog post here for some more detailed info about the slaughter process.
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I was more comfortable than I expected helping to de-feather and process the bird.
Sofia is a vegetarian and ended up giving us the rooster to eat. I researched a bit about the best way to cook a rooster. Since this one was so young (about 4 months) it seemed appropriate to roast it. I slow roasted it with
Vinho Verde, shallots, butter and grapes.
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