A stewing hen refers to an old hen, usually over one year old. They tend to become tough as they age. The meat can become stringy if it is not cooked for a very long time.
no you use a normal chicken
no !!!!! it will pock the hen
Hen meat is generally tougher than chicken meat because hens are older birds, often used for egg production, and they have more developed muscles from years of activity. This prolonged muscle use results in a denser and firmer texture. Additionally, the cooking methods typically used for hens, such as stewing or braising, can also affect tenderness, as they often require longer cooking times to break down tough fibers.
no.. it just doesn't taste right
Between grilling and stewing, chuck would be best for stewing. The fat in the meat is perfect for making stews.
Between grilling and stewing, chuck would be best for stewing. The fat in the meat is perfect for making stews.
You shouldn't use a pan, you should use a pot. A large pot preferably. Depending on what you're stewing, of course.
The best method for preparing a stewing hen for a delicious and hearty meal is to first simmer it in a flavorful broth or stock with vegetables and herbs until the meat is tender. This slow cooking process allows the flavors to develop and the meat to become tender and juicy. You can then shred the meat and use it in various dishes like soups, stews, or casseroles for a tasty and satisfying meal.
Hello if you are doing the telegraph crossword then we think the word is eggy as it fits with mere. hope this is some use
Gallina means Hen in Spanish and you would use it just the same as in Enlish.La gallina ha puesto 5 huevos - The hen has laid 5 eggs.No seas gallina -- Don't be chicken (but "to chicken out" is "escaquiarse").
There really is not much difference between a cockerel and a hen when used for cooking. The male chicken, under one year old will be as tender as a pullet and can be treated as such, used for frying or roasting. Any farm chicken past it's prime can be fattened up with a few weeks of extra corn and butchered for the family table. In this application most use the older birds for stewing and soups.
It depends on who is cooking and what seasoning's, spice's, methods they use.