doing a clean out of the roosters in my chicken shed. five are young roosters and one is a older one. the young ones hve matured yet. figured that i had better get a new rooster from different ginetics as they will begin to inbreed.

so this weekend i might get rid of one or two young ones and put it in the camp oven. dressed a chicken before but havent cooked it in the camp oven. recepies would be great   

the older rooster and maybe a few non laying hens i was thinking of stewing because they may be tougher and have to be softened in a stew.


if you can get me a recepie or two that would be great and ill get u feed back and pictures of how it turned out      

I can vouch for Derek's butterflied chicken - my first try at this turned out fantastic even though it was a very large bird and probably should have been classed as a broiler.

You could do the tougher birds on a rack with a cup of stock in the bottom - let them steam gently until the meat falls off the bones.  Remove the bones, add some diced vegies and whatever seasoning takes your fancy and let it all simmer for a while. Voila - chunky chicken soup to warm your cockles on a chilly evening! 

the picture above isnt asthetically pleasing but it tasted good and dosent have as much meat as a broiler bird but had more flavour

this picture was before it got cooked