People eat young roosters or cockerel. The meat can also be called Capon meat, though it is specifically for a castrated cockerel. Some cultures prefer this meat because castrated cockerel won’t grow as fast as regular roosters so, they can pack more fat and become more tender when cooked.

One of the most common reasons people are not familiar with eating roosters is that farmers generally don’t even rear a lot of them because they are harder to take care of. They are extremely noisy and will fight and hurt each other because they are extremely territorial – unlike hens who are mostly just chill. Also, hens will give you eggs, and roosters won’t. Hens will lay eggs with or without a rooster, and that’s another reason there aren’t many roosters around to use as meat.

Unlike the tender and juicy Capon meat (young rooster), matured roosters will have firmer and stringy meat and will need to be cooked more. It’s just like regular chicken meat, but it does have a more fragrant and tasty flesh.

I’ve tasted rooster before, and I still prefer the usual broiler chicken.