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A chicken that's termed "stewing hen" is older and tougher and not really the type of chicken meant for the quicker cooking methods that are used for young, tender chicken. A stewing hen needs long, slow, moist cooking to make it edible but it does have wonderful flavor when cooked properly. It makes great soup and chicken stew. It is also good when cooked correctly, cooled, and then the meat pulled off the bones and used in salads or casseroles or other such dishes.
The above, of course, supposes that by "barbecue" you mean "to grill tender meat over high heat and quickly" rather than "to smoke tough meat over low, indirect heat for an extended period of time" a process generally considered, at least in the American South, as the only valid meaning of the word "barbecue." Based on that assumption, the above is correct; you cannot fast cook stewing hens with good results.
However, as the first paragraph makes clear, the converse is true in the slow smoking process. The stewing hen actually becomes far superior to younger, more tender chickens for any application requiring slow cooking, including barbecue.
Not really, a stewing hen is usually an old bird that requires a lot of slow cooking, otherwise the meat will not be tender, if you try to bake or roast it the meat will be tough, that's why they are called 'stewing' hens.
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What is A mature female chicken that is both tough and flavorful?
Older birds are often sold as stewing hens. Boiling breaks down the muscle tissue.
What are the rules of stewing?
rules for stewing
What are the five rules of stewing?
rules for stewing
What are old chickens called?
Old chickens are called hens or stewing hens. These are chickens that no longer produce eggs. Their muscles are tough and need to be stewed a long time to become a delicious treat. They make good chicken soup.
Would it be better to use chuck for grilling or stewing?
Between grilling and stewing, chuck would be best for stewing. The fat in the meat is perfect for making stews.
Would it be better to use the chuck for grilling or stewing?
Between grilling and stewing, chuck would be best for stewing. The fat in the meat is perfect for making stews.
Why can't you roast hens in a commercial kitchen?
There is no reason except the chefs preference not to roast hens in any commercial kitchen. Most kitchens never know if the roaster they are cooking is a male or female chicken. Roasting birds are slaughtered and processed at about 6 to 10 weeks old depending on weight and can be male or female. Where ever you heard this from was probably due to a supplier substituting aged out laying hens for roasters. Old laying hens are often sold off as meat and are called stewing hens. Trying to roast the older hens does not work, they are too tough and the meat fiber does not break down well roasted. They must be boiled.
Do people eat layer chickens?
Yes. Chickens stop or slow egg production at about 24 to 36 months old and many farmers cull these older hens for replacement stock. The layers are fed a diet high in corn for a few weeks before slaughter to fatten them up. While these birds are not young they do make good stewing hens.
What is the advantage of stewing?
i think it is quicker
How does stewing affect spoilage organisms?
Stewing - or cooking - should reduce the number of the vegetative cells of spoilage organisms. Some will likely survive.
When do you kill your chickens to eat?
Many small farms slaughter hens no longer producing eggs. This is usually at about 2 years old. The hens at this age are best used for stewing and braising since the meat can be a little tough. If you are raising older hens for meat, then a finishing diet (high fat) can be given for about 6 weeks and when desired finish weight (3.5 to 6 lbs) is achieved then it is time to slaughter and process. When laying hens become less productive sometimes it's best to keep a few of the older hens to improve flock dynamics.
What is the most popular barbecued meat?
spare ribs
