Just curious how those who eat their roos cook them. I do a slow simmer of the entire carcass overnight in my stock pot (on the woodstove in the winter, now THAT is efficiency!) with some garlic and celery and onion. Makes for tender meat and excellent stock. I'm wondering if it's worth trying a different method. We have 2 more (couldn't catch them) to do this weekend.
Thanks for your thoughts! I appreciate it.