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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.

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Q: Why can't you roast hens in a commercial kitchen?
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