What is an old hen that has stopped laying called?

Question

The ones that need to be cooked slowly.

Hi thanks for the answers. We thought it was a broiler, but isn't that just a young chicken? I'm sure there is another name for a bird fit for broiling??

Answer 1

I went to my old cook book and guess what ? Its called a hen or cockerel depending on its sex. They are only suitable for boiling or steaming.
I cant believe that one cant refer to a male chicken as a ****, without having Astrix's put in, what is this world coming to.
In 1946 they did not have that problem

Answer 2

It's a stewing hen. If you broil one of those critters, you will end up with a chicken-flavored frisbee.

Here's a recipe to use one of those tough old birds:

Amish-Style Chicken and Corn Soup
Servings : 8

1/2 stewing hen or fowl
2 quarts chicken stock or broth
3/4 cup corn kernels
1/4 cup coarsely chopped onion
1/2 cup carrots, coarsely chopped
1/2 cup celery, coarsely chopped
1 teaspoon saffron threads
Cooked egg noodles

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary. Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces. Strain the saffron broth through a fine sieve.

(Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat. Continue with recipe.)

Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.

Answer 3

Fryers are the youngest when butchered, and therefore have the tenderest meat. This makes them the best for off-the-bone eating. Roasters are a little older when butchered, so they require a longer cooking time to reach tenderness. Finally, any older bird that has done duty in the barnyard as a layer or rooster will have older, tougher meat that only a long, slow cooking process can tenderize. These birds are best for the stew pot. I don't know if they have a proper name.

Answer 4

Stewing chicken. Usually sold whole at the butcher shop and usually quite cheap.

Stewed Chicken with Dumplings:
You can add cut up vegetables to this easy stew if you want.
INGREDIENTS:

* 1 stewing chicken, cut up
* water
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 2 tablespoons butter
* 1 bay leaf
* .
* Dumplings:
* 3 cups flour
* 1 teaspoon salt
* 1 teaspoon sugar
* 2 eggs
* 1 tablespoon shortening
* 1 cup milk

PREPARATION:
In a stew pot, combine chicken pieces, 1 1/2 teaspoons salt, pepper, butter, and bay leaf. Simmer for 1 to 2 hours, until chicken is tedner. Remove chicken pieces with slotted spoon and remove chicken from bone when cool enough to handle.

Return chicken to the pot over medium-low heat. If desired, add cut up cubed carrots and potatoes or other vegetables to the broth at this point and cook just until tender.

Sift dry ingredients into a mixing bowl, cut in shortening. Beat eggs into milk, stir into dry ingredients until well blended. Drop by spoonfuls into gently boiling stew stew. Cover let cook about 20 to 30 minutes. Serve dumplings around chicken.
Serves 6.

Answer 5

Knackered, No just messing its a Broiler

Answer 6

stewing chicken and they have to be cooked into stews and soups as the meat is as tough as shoe leather but that is the way people who live on the farn make use of there hens when theys a nota givin.off comes the head into the pot...hard way to give up your job....

Answer 7

A broiler I think

Answer 8

Retired

Answer 9

Not sure...

A broiler is a young chicken.

Answer 10

It's called a stewing hen because it's so tough you have to stew it. It also makes the best broth.