I am about to butcher some of my old layers. I have contacted some of the people that buy my eggs and they are all very eager to try a fowl. I have cooked mine by using a cast iron dutch oven and steam bake the hen on high (400degrees) with about a cup of water at bottom until I can smell it cooking. Then I lower heat to 325 and slow bake and check water at bottom of dutch oven. When cooked I then remove the meat and use the carcass and other bones and neck to make broth. I use the meat and some of the broth for chicken pie and chicken & rice and risottos. I usually break the hen in two to speed up cooking since the legs are dryer and tougher than the breast.
Does anyone else have other tips or ideas that I can include in a handout to my customers on how to prepare their fowl? I have found that the old hens need more time and thought in preparing them but the rewards are wonderful. Kim
Does anyone else have other tips or ideas that I can include in a handout to my customers on how to prepare their fowl? I have found that the old hens need more time and thought in preparing them but the rewards are wonderful. Kim