Joseph Littleshoes > wrote:

> I have the whole raw stewing hen (about a 3 pounder and 2 years old) in
> a stock pot with the Thanksgiving day capon carcass, carrots, onions,
> celery & etc. I figure i will give it an hour or so at a medium boil.

3lbs is fryer size (under 3.5lbs). A stewing hen should be 5-8lbs.
How do you know how old it is - did somebody you know raise it?

-sw

Janet Baraclough > wrote:

> Different breeds. Stewing hens are retired egg-layers; commercial
> egg-layers are hybrids bred to be as physically small and light as
> possible ( because its cheaper to feed them).

Why are the stewing hens at my grocer about 6-7lbs?

-sw

Nexis > wrote:

> For soup lately, I've been using the Trader Joe's roaster chickens. Good
> flavor, and no antibiotics/hormones/etc.

Any brand that markets their chicken using the term "hormone free"
is just taking advantage of gullible customers.

-sw

In article >,
Sqwertz > wrote:

> Nexis > wrote:
>
> > For soup lately, I've been using the Trader Joe's roaster chickens. Good
> > flavor, and no antibiotics/hormones/etc.
>
> Any brand that markets their chicken using the term "hormone free"
> is just taking advantage of gullible customers.
>
> -sw

TRUE!!! I used to hang out on some of the poultry forums when I had my
own birds.

Hormones in slaughter birds and mammals (with no withdrawl period) are
illegal by the FDA.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Joseph Littleshoes > wrote:

> Anybody use them?
>
> I just put my first stewing hen in the stock pot with water, onions,
> carrots & celery.
>
> I intend to strip off the usable meat when its fully cooked and use it
> to make a chicken and dumpling stew.
>
> Im just curious if anybody knows anything about this particular
> distinction of hen.
>
> I know its an 'older' & 'tougher' bird but 1 & 1/2 years don't seem that
> old to me and how 'tough' can any chicken be?
> --
> Joseph Littleshoes

I think stewing hens are past their prime egg-laying years.
When a frying chicken goes from hatchling to table in 4 months, 18
months is old. And they can be tough. It's been a very long time since
I simmered a stewing chicken but my recollection is that it took a long
time to cook (duh!) and the meat was stringy and tough.

FWIW.

I found this:
http://caselaw.lp.findlaw.com/cacode...851-25857.html :

"25852. The classes of chicken meat, as determined by inspection of
appearance and other physical characteristics, are as follows:
(a) "Rock Cornish game hen" or "Cornish game hen" means a young
immature chicken of either sex (usually five to six weeks of age)
which weighs not more than two pounds ready-to-cook weight that was
prepared from a Cornish chicken of the progeny of a Cornish chicken
crossed with another breed of chicken.
(b) "Broiler" or "fryer" means a young chicken (usually under 16
weeks of age) of either sex, that is tender-meated, with soft,
pliable, smooth-textured skin, and flexible breastbone cartilage.
(c) "Roaster" means a young chicken (usually under eight months of
age) of either sex, that is tender-meated, with soft, pliable,
smooth-textured skin, and breastbone cartilage that is somewhat less
flexible than that of a broiler or fryer.
(d) "Caponette," "caponette fryer," or "caponette roaster" means a
young chicken with the general characteristics of either a fryer or
roaster which has been treated with a hormone approved by the Food
and Drug Administration of the United States Department of Health,
Education and Welfare.
(e) "Capon" means an unsexed male chicken (usually under 10 months
of age), that is tender-meated with soft, pliable, smooth-textured
skin.
(f) "Hen" or "stewing chicken" or "fowl" means a mature female
chicken (usually more than 10 months old) with meat less tender than
that of a roaster, and nonflexible breastbone.
(g) "Stag" means a male chicken (usually under 10 months of age)
with coarse skin, somewhat toughened and darkened flesh, and
considerable hardening of the breastbone cartilage. Stags show a
condition of fleshing and a degree of maturity intermediate between
that of a roaster and a cock or old rooster.
(h) "Cock" or "old rooster" means a mature male chicken with
coarse skin, toughened and darkened meat, and hardened breastbone."

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Wayne Boatwright wrote:
> On Sat 13 Dec 2008 08:11:40p, Joseph Littleshoes told us...
>
>> Wayne Boatwright wrote:
>>
>>> On Sat 13 Dec 2008 07:39:41p, Joseph Littleshoes told us...
>>>
>>>
>>>> Janet wrote:
>>>>
>>>>
>>>>> Joseph Littleshoes wrote:
>>>>>
>>>>>
>>>>>> Anybody use them?
>>>>>>
>>>>>> I just put my first stewing hen in the stock pot with water, onions,
>>>>>> carrots & celery.
>>>>>>
>>>>>> I intend to strip off the usable meat when its fully cooked and use
>>>>>> it to make a chicken and dumpling stew.
>>>>>>
>>>>>> Im just curious if anybody knows anything about this particular
>>>>>> distinction of hen.
>>>>>>
>>>>>> I know its an 'older' & 'tougher' bird but 1 & 1/2 years don't seem
>>>>>> that old to me and how 'tough' can any chicken be?
>>>>>
>>>>> Frankly, I didn't think there was any such thing as a steing hen
>>>>> available commerically any more, unless you happen to have a flock of
>>>>> laying hens as I do. (Put your hands over your ears, girls! But
>>>>> seriously, I can't imagine eating any of them at this point. <G>)
>>>>>
>>>>>
>>>> Do they taste that bad? gamy? i noticed the flesh seems darker.
>>>
>>> No, they don't taste bad at all, and not at all gamey. The flesh will
>>> be a bit darker.
>>>
>>>
>>>> I have the whole raw stewing hen (about a 3 pounder and 2 years old) in
>>>> a stock pot with the Thanksgiving day capon carcass, carrots, onions,
>>>> celery & etc. I figure i will give it an hour or so at a medium boil.
>>>
>>> I wouldn't *boil* it, but simmer it, and for at least a couple of
>>> hours. I'm assuming your primary goal is the stock, which should be
>>> excellent.
>> Yep, i have a big stock pot of it going at a high simmer, low boil, but
>> i was only going to give it an hour or so, i can do 2 hours easily.
>>
>> I also intended to use at least some of the meat in the chicken stew,
>> legs & breast meat if nothing else.
>> --
>> JL
>>
>
> It should be good, Joseph. Check the meat for tenderness before you take
> it out. It should be done, but sometimes stewing hens do take even longer
> to get tender. That's the sort of hen my grandmother always used to use
> when she made chicken and dumplings. The thighs have a goodly amount of
> meat on them, too.
>
I used a stewing hen once to make chicken broth, but haven't since. I'm
convinced I must have done something wrong, despite the fact that I was
very careful to just let the pot simmer gently, because once cooked the
meat was rubbery, tough, dry and tasteless to the point of being
inedible. The resultant stock wasn't very good either.

Thanks for the tips, and I'll try again sometime, making sure to let it
cook until it becomes tender.

sf wrote:
> On Sun, 14 Dec 2008 05:12:41 GMT, Wayne Boatwright
> > wrote:
>
>> Years ago, most supermarkets in the Cleveland area had fryers, roasters,
>> and stewing hens. The labels were appropriate with expected results.
>> Could be your "baking hens" were actually stewing hens.
>
> Without a doubt! I wonder what marketing genius thought up the term
> "baking hen" and wondered why they didn't sell more?
>
> I see in another post that Trader Joe's carries sells "baking hens".
> I should check. A TJ's opened last week just a few blocks from me.
> Now I'm miffed that they don't open until 9AM. They should open by
> 7:30-8AM to sell morning coffee and lunches to the working crowd (a
> major MUNI hub/intersection is only steps away).
>
>
Make a suggestion to the manager; it's entirely possible that after a
few months at that location the manager will figure it out for
him/herself that there's great potential for breakfast and lunch trade,
but a nudge couldn't hurt.

flitterbit wrote:
> Wayne Boatwright wrote:
>
>> On Sat 13 Dec 2008 08:11:40p, Joseph Littleshoes told us...
>>
>>> Wayne Boatwright wrote:
>>>
>>>> On Sat 13 Dec 2008 07:39:41p, Joseph Littleshoes told us...
>>>>
>>>>
>>>>> Janet wrote:
>>>>>
>>>>>
>>>>>> Joseph Littleshoes wrote:
>>>>>>
>>>>>>
>>>>>>> Anybody use them?
>>>>>>>
>>>>>>> I just put my first stewing hen in the stock pot with water, onions,
>>>>>>> carrots & celery.
>>>>>>>
>>>>>>> I intend to strip off the usable meat when its fully cooked and use
>>>>>>> it to make a chicken and dumpling stew.
>>>>>>>
>>>>>>> Im just curious if anybody knows anything about this particular
>>>>>>> distinction of hen.
>>>>>>>
>>>>>>> I know its an 'older' & 'tougher' bird but 1 & 1/2 years don't seem
>>>>>>> that old to me and how 'tough' can any chicken be?
>>>>>>
>>>>>>
>>>>>> Frankly, I didn't think there was any such thing as a steing hen
>>>>>> available commerically any more, unless you happen to have a flock of
>>>>>> laying hens as I do. (Put your hands over your ears, girls! But
>>>>>> seriously, I can't imagine eating any of them at this point. <G>)
>>>>>>
>>>>> Do they taste that bad? gamy? i noticed the flesh seems darker.
>>>>
>>>>
>>>> No, they don't taste bad at all, and not at all gamey. The flesh will
>>>> be a bit darker.
>>>>
>>>>
>>>>> I have the whole raw stewing hen (about a 3 pounder and 2 years
>>>>> old) in
>>>>> a stock pot with the Thanksgiving day capon carcass, carrots,
>>>>> onions, celery & etc. I figure i will give it an hour or so at a
>>>>> medium boil.
>>>>
>>>>
>>>> I wouldn't *boil* it, but simmer it, and for at least a couple of
>>>> hours. I'm assuming your primary goal is the stock, which should be
>>>> excellent.
>>>
>>> Yep, i have a big stock pot of it going at a high simmer, low boil,
>>> but i was only going to give it an hour or so, i can do 2 hours easily.
>>>
>>> I also intended to use at least some of the meat in the chicken stew,
>>> legs & breast meat if nothing else.
>>> --
>>> JL
>>>
>>
>> It should be good, Joseph. Check the meat for tenderness before you
>> take it out. It should be done, but sometimes stewing hens do take
>> even longer to get tender. That's the sort of hen my grandmother
>> always used to use when she made chicken and dumplings. The thighs
>> have a goodly amount of meat on them, too.
>>
> I used a stewing hen once to make chicken broth, but haven't since. I'm
> convinced I must have done something wrong, despite the fact that I was
> very careful to just let the pot simmer gently, because once cooked the
> meat was rubbery, tough, dry and tasteless to the point of being
> inedible. The resultant stock wasn't very good either.
>
> Thanks for the tips, and I'll try again sometime, making sure to let it
> cook until it becomes tender.

I will be using them regularly at about 3 dollars for about a 3 pound
hen it made a very nice stock and the meat was just fine, even slightly
more flavorful than a young hen.

The one odd thing was that after the first 2 hours of simmering it had a
very nice flavor, i let it simmer for another hour and thought i had
over cooked it, the chicken stock seemed to lose its flavor & become
very bland.

So i put it away in the fridge over night, reheated it the next day and
it was superb by itself, added the chicken meat & some fresh carrots,
onion, celery, garlic, sage, S & P and some rice and it got a rave
review chez soi
--
Joseph Littleshoes

"Joseph Littleshoes" > wrote in message
.. .


> I know its an 'older' & 'tougher' bird but 1 & 1/2 years don't seem that
> old to me and how 'tough' can any chicken be?
> --
> Joseph Littleshoes

Very!

Dimitri

"Joseph Littleshoes" > wrote in message
.. .
> Anybody use them?

> I know its an 'older' & 'tougher' bird but 1 & 1/2 years don't seem that
> old to me and how 'tough' can any chicken be?
> --
> Joseph Littleshoes

Have you heard the expression "Tough Old Bird?"

Dimitri

On Mon 15 Dec 2008 04:35:06p, Joseph Littleshoes told us...

> flitterbit wrote:
>> Wayne Boatwright wrote:
>>
>>> On Sat 13 Dec 2008 08:11:40p, Joseph Littleshoes told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>
>>>>> On Sat 13 Dec 2008 07:39:41p, Joseph Littleshoes told us...
>>>>>
>>>>>
>>>>>> Janet wrote:
>>>>>>
>>>>>>
>>>>>>> Joseph Littleshoes wrote:
>>>>>>>
>>>>>>>
>>>>>>>> Anybody use them?
>>>>>>>>
>>>>>>>> I just put my first stewing hen in the stock pot with water,
onions,
>>>>>>>> carrots & celery.
>>>>>>>>
>>>>>>>> I intend to strip off the usable meat when its fully cooked and
use
>>>>>>>> it to make a chicken and dumpling stew.
>>>>>>>>
>>>>>>>> Im just curious if anybody knows anything about this particular
>>>>>>>> distinction of hen.
>>>>>>>>
>>>>>>>> I know its an 'older' & 'tougher' bird but 1 & 1/2 years don't
seem
>>>>>>>> that old to me and how 'tough' can any chicken be?
>>>>>>>
>>>>>>>
>>>>>>> Frankly, I didn't think there was any such thing as a steing hen
>>>>>>> available commerically any more, unless you happen to have a flock
of
>>>>>>> laying hens as I do. (Put your hands over your ears, girls! But
>>>>>>> seriously, I can't imagine eating any of them at this point. <G>)
>>>>>>>
>>>>>> Do they taste that bad? gamy? i noticed the flesh seems darker.
>>>>>
>>>>>
>>>>> No, they don't taste bad at all, and not at all gamey. The flesh
will
>>>>> be a bit darker.
>>>>>
>>>>>
>>>>>> I have the whole raw stewing hen (about a 3 pounder and 2 years
>>>>>> old) in
>>>>>> a stock pot with the Thanksgiving day capon carcass, carrots,
>>>>>> onions, celery & etc. I figure i will give it an hour or so at a
>>>>>> medium boil.
>>>>>
>>>>>
>>>>> I wouldn't *boil* it, but simmer it, and for at least a couple of
>>>>> hours. I'm assuming your primary goal is the stock, which should be
>>>>> excellent.
>>>>
>>>> Yep, i have a big stock pot of it going at a high simmer, low boil,
>>>> but i was only going to give it an hour or so, i can do 2 hours
easily.
>>>>
>>>> I also intended to use at least some of the meat in the chicken stew,
>>>> legs & breast meat if nothing else.
>>>> --
>>>> JL
>>>>
>>>
>>> It should be good, Joseph. Check the meat for tenderness before you
>>> take it out. It should be done, but sometimes stewing hens do take
>>> even longer to get tender. That's the sort of hen my grandmother
>>> always used to use when she made chicken and dumplings. The thighs
>>> have a goodly amount of meat on them, too.
>>>
>> I used a stewing hen once to make chicken broth, but haven't since. I'm
>> convinced I must have done something wrong, despite the fact that I was
>> very careful to just let the pot simmer gently, because once cooked the
>> meat was rubbery, tough, dry and tasteless to the point of being
>> inedible. The resultant stock wasn't very good either.
>>
>> Thanks for the tips, and I'll try again sometime, making sure to let it
>> cook until it becomes tender.
>
> I will be using them regularly at about 3 dollars for about a 3 pound
> hen it made a very nice stock and the meat was just fine, even slightly
> more flavorful than a young hen.
>
> The one odd thing was that after the first 2 hours of simmering it had a
> very nice flavor, i let it simmer for another hour and thought i had
> over cooked it, the chicken stock seemed to lose its flavor & become
> very bland.
>
> So i put it away in the fridge over night, reheated it the next day and
> it was superb by itself, added the chicken meat & some fresh carrots,
> onion, celery, garlic, sage, S & P and some rice and it got a rave
> review chez soi
> --
> Joseph Littleshoes
>

Ya did it just right, Joseph!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/15(XV)/08(MMVIII)
************************************************** **********************
Today is: Bill of Rights Day
Countdown till Christmas Day
1wks 2dys 6hrs 28mins
************************************************** **********************
In this world, truth can wait; she's used to it.
************************************************** **********************

On Mon, 15 Dec 2008 13:27:11 -0500, flitterbit >
wrote:


>>
>I used a stewing hen once to make chicken broth, but haven't since. I'm
>convinced I must have done something wrong, despite the fact that I was
>very careful to just let the pot simmer gently, because once cooked the
>meat was rubbery, tough, dry and tasteless to the point of being
>inedible. The resultant stock wasn't very good either.
>
>Thanks for the tips, and I'll try again sometime, making sure to let it
>cook until it becomes tender.

Julia Child talks about this in one of her books. I think it is in the
Julia Child and Company set..
Anyway, she mentions that when you are cooking a stewing hen, it goes
through a period when it is very tough like that...but if you cook it
long enough, it turns tender.
The key is to cook it long enough. If I can find what she says
exactly, I will post it here.

Christine

In article >,
Joseph Littleshoes > wrote:

> I will be using them regularly at about 3 dollars for about a 3 pound
> hen it made a very nice stock and the meat was just fine, even slightly
> more flavorful than a young hen.
>
> The one odd thing was that after the first 2 hours of simmering it had a
> very nice flavor, i let it simmer for another hour and thought i had
> over cooked it, the chicken stock seemed to lose its flavor & become
> very bland.
>
> So i put it away in the fridge over night, reheated it the next day and
> it was superb by itself, added the chicken meat & some fresh carrots,
> onion, celery, garlic, sage, S & P and some rice and it got a rave
> review chez soi
> --
> Joseph Littleshoes

Thanks for the recap. :-) I'm glad it worked for you.

If you like really rich stock, I hope you get a chance to try an older
rooster sometime. There really is a difference in flavor.

They are scrawny and expensive at the asian market!

Silkie chickens are very good too, if you can get over the black
pigment...
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"Dimitri" > wrote:

> "Joseph Littleshoes" > wrote in message
> .. .
>
>
> > I know its an 'older' & 'tougher' bird but 1 & 1/2 years don't seem that
> > old to me and how 'tough' can any chicken be?
> > --
> > Joseph Littleshoes
>
> Very!
>
> Dimitri

<lol> Agreed wholeheartedly! I wasn't kidding when I mentioned chicken
flavored rubber!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
>
>>I will be using them regularly at about 3 dollars for about a 3 pound
>>hen it made a very nice stock and the meat was just fine, even slightly
>>more flavorful than a young hen.
>>
>>The one odd thing was that after the first 2 hours of simmering it had a
>>very nice flavor, i let it simmer for another hour and thought i had
>>over cooked it, the chicken stock seemed to lose its flavor & become
>>very bland.
>>
>>So i put it away in the fridge over night, reheated it the next day and
>>it was superb by itself, added the chicken meat & some fresh carrots,
>>onion, celery, garlic, sage, S & P and some rice and it got a rave
>>review chez soi
>>--
>>Joseph Littleshoes
>
>
> Thanks for the recap. :-) I'm glad it worked for you.
>
> If you like really rich stock, I hope you get a chance to try an older
> rooster sometime. There really is a difference in flavor.

I do a capons several times a year, neutered roosters between 5 & 10
pounds, i don't know how old they are though, however im quite fond of
them, i prefer them to a turkey as they never dry out on me, always
come out juicy and tender.
--
JL
>
> They are scrawny and expensive at the asian market!
>
> Silkie chickens are very good too, if you can get over the black
> pigment...

In article >,
Joseph Littleshoes > wrote:

> > If you like really rich stock, I hope you get a chance to try an older
> > rooster sometime. There really is a difference in flavor.
>
> I do a capons several times a year, neutered roosters between 5 & 10
> pounds, i don't know how old they are though, however im quite fond of
> them, i prefer them to a turkey as they never dry out on me, always
> come out juicy and tender.
> --
> JL

I've never had capon... Are they ok for roasting/frying or just for soup?
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
>
>>>If you like really rich stock, I hope you get a chance to try an older
>>>rooster sometime. There really is a difference in flavor.
>>
>>I do a capons several times a year, neutered roosters between 5 & 10
>>pounds, i don't know how old they are though, however im quite fond of
>>them, i prefer them to a turkey as they never dry out on me, always
>>come out juicy and tender.
>>--
>>JL
>
>
> I've never had capon... Are they ok for roasting/frying or just for soup?

I routinely roast them, they are very 'meaty' big legs & breast, even
the wings have usable meat on them. I put a big 6-8 pounder in the
stock pot once, and while it was fine tasting when done i didn't think
it through and once i took the bird out of the stock pot there was very
little chicken stock left, so i don't use them for making stock, though
i will use a capon carcass for stock.

I have never cut one up for frying, but i don't see why it would be any
sort of problem.

When i first moved in to my present location and went to a butcher i now
routinely patronize (he has the capons & stewing hens among other
oddities) and he asked me if i wanted my chicken "cut up" i said yes,
and then watched him run it through a band saw and 'cut it up' in to 4
equal pieces!!
--
Joseph Littleshoes

On Mon, 15 Dec 2008 11:51:39 -0600, Melba's Jammin' wrote:

> (g) "Stag" means a male chicken (usually under 10 months of age)
> with coarse skin, somewhat toughened and darkened flesh, and
> considerable hardening of the breastbone cartilage. Stags show a
> condition of fleshing and a degree of maturity intermediate between
> that of a roaster and a cock or old rooster.

interesting. i don't think i've seen the word 'stag' applied to a chicken
before.

your pal,
blake

Omelet wrote:
> In article >,
> "Dimitri" > wrote:
>
>
>>"Joseph Littleshoes" > wrote in message
...
>>
>>
>>
>>>I know its an 'older' & 'tougher' bird but 1 & 1/2 years don't seem that
>>>old to me and how 'tough' can any chicken be?
>>>--
>>>Joseph Littleshoes
>>
>>Very!
>>
>>Dimitri
>
>
> <lol> Agreed wholeheartedly! I wasn't kidding when I mentioned chicken
> flavored rubber!


Well...i have not experienced 'tough' chicken, now various cuts &
cooking methods of beef i have had have been very, inedibly 'tough' i
have read about over cooked lobster being like rubber but have never
experienced that.

I have over cooked boiled eggs and yes, they were 'tougher' than an egg
boiled for less time, but in no way were they inedible, just slightly
more chewy than an egg cooked for a shorter period of time.

I have become so fond of braised beef i cant remember the last time i
grilled, broiled or pan fried a steak, and for my favorite chicken fried
steak i use a meat mallet to flatten & tenderize the meat before i egg &
bread crumb it and then pan fry so any toughness is a moot point.
--
Joseph Littleshoes

On Tue 16 Dec 2008 12:44:56p, Joseph Littleshoes told us...

> Omelet wrote:
>
>> In article >,
>> Joseph Littleshoes > wrote:
>>
>>
>>>I will be using them regularly at about 3 dollars for about a 3 pound
>>>hen it made a very nice stock and the meat was just fine, even slightly
>>>more flavorful than a young hen.
>>>
>>>The one odd thing was that after the first 2 hours of simmering it had a
>>>very nice flavor, i let it simmer for another hour and thought i had
>>>over cooked it, the chicken stock seemed to lose its flavor & become
>>>very bland.
>>>
>>>So i put it away in the fridge over night, reheated it the next day and
>>>it was superb by itself, added the chicken meat & some fresh carrots,
>>>onion, celery, garlic, sage, S & P and some rice and it got a rave
>>>review chez soi
>>>--
>>>Joseph Littleshoes
>>
>>
>> Thanks for the recap. :-) I'm glad it worked for you.
>>
>> If you like really rich stock, I hope you get a chance to try an older
>> rooster sometime. There really is a difference in flavor.
>
> I do a capons several times a year, neutered roosters between 5 & 10
> pounds, i don't know how old they are though, however im quite fond of
> them, i prefer them to a turkey as they never dry out on me, always
> come out juicy and tender.

I much prefer capon over turkey, as well.

> --
> JL
>>
>> They are scrawny and expensive at the asian market!
>>
>> Silkie chickens are very good too, if you can get over the black
>> pigment...
>



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Tuesday, 12(XII)/16(XVI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
1wks 1dys 9hrs 2mins
************************************************** **********************
It's impossible to solve a problem with the consciousness that
created it.
************************************************** **********************

In article >,
Joseph Littleshoes > wrote:

> > I've never had capon... Are they ok for roasting/frying or just for soup?
>
> I routinely roast them, they are very 'meaty' big legs & breast, even
> the wings have usable meat on them. I put a big 6-8 pounder in the
> stock pot once, and while it was fine tasting when done i didn't think
> it through and once i took the bird out of the stock pot there was very
> little chicken stock left, so i don't use them for making stock, though
> i will use a capon carcass for stock.
>
> I have never cut one up for frying, but i don't see why it would be any
> sort of problem.
>
> When i first moved in to my present location and went to a butcher i now
> routinely patronize (he has the capons & stewing hens among other
> oddities) and he asked me if i wanted my chicken "cut up" i said yes,
> and then watched him run it through a band saw and 'cut it up' in to 4
> equal pieces!!

Quartered it eh? Too funny!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Joseph Littleshoes > wrote:

> Omelet wrote:
> > In article >,
> > "Dimitri" > wrote:
> >
> >
> >>"Joseph Littleshoes" > wrote in message
> ...
> >>
> >>
> >>
> >>>I know its an 'older' & 'tougher' bird but 1 & 1/2 years don't seem that
> >>>old to me and how 'tough' can any chicken be?
> >>>--
> >>>Joseph Littleshoes
> >>
> >>Very!
> >>
> >>Dimitri
> >
> >
> > <lol> Agreed wholeheartedly! I wasn't kidding when I mentioned chicken
> > flavored rubber!
>
>
> Well...i have not experienced 'tough' chicken, now various cuts &
> cooking methods of beef i have had have been very, inedibly 'tough' i
> have read about over cooked lobster being like rubber but have never
> experienced that.

I used to raise my own poultry and sometimes put off killing excess
roosters for too long. Long, slow crock potting, for once, was better
than pressure cooking.

Even then I shredded the meat and made chicken salad out of it. The
stock however was divine.

I dislike overcooked shrimp too. Imho it's rubbery and lacks flavor.

>
> I have over cooked boiled eggs and yes, they were 'tougher' than an egg
> boiled for less time, but in no way were they inedible, just slightly
> more chewy than an egg cooked for a shorter period of time.

Overcooked eggs give me indigestion. ;-p

>
> I have become so fond of braised beef i cant remember the last time i
> grilled, broiled or pan fried a steak, and for my favorite chicken fried
> steak i use a meat mallet to flatten & tenderize the meat before i egg &
> bread crumb it and then pan fry so any toughness is a moot point.
> --
> Joseph Littleshoes

Oh I have nothing against braised meat. I do it all the time for dad. He
has bad teeth.

I prefer a tender cut of beef cooked rare, but have no objection to a
well stewed bit of the proper cut.

Pot roast!!!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Melba's Jammin' > wrote:

[trimmage throughout]

> I found this:
> http://caselaw.lp.findlaw.com/cacode...851-25857.html :
>
> "25852. The classes of chicken meat, as determined by inspection of
> appearance and other physical characteristics, are as follows:
> (a) "Rock Cornish game hen"
> (b) "Broiler" or "fryer"
> (c) "Roaster"
> (d) "Caponette," "caponette fryer," or "caponette roaster"
> (e) "Capon"
> (f) "Hen" or "stewing chicken" or "fowl"
> (g) "Stag"
> (h) "Cock" or "old rooster"

I notice that this is an excerpt from the California Food and
Agricultural Code. So, where are the pullet and the poularde? Their
male counterparts are listed. Has their production - and even mere
mention - been outlawed to protect what must be pathologically delicate
sensibilites of Homo californicus?

Bubba