This article along with some internet research resulted in a braised old, old, old (6 1/2 years) spent hen being 'braised' or 'stewed' after a process of -- butcher-->rest-->freeze-->thaw in fridge (3-4 days)--->brine in salted water (3 days +)-->cook in slow cooker on keep warm setting (26 hours or more -cooking must continue until the meat literally falls off the bone)
It amazed me that the meat was flavorful, tender, moist and quite good. What I was expecting was something tough stringy and inedible. A laying hen not a meat bird.
We like to soak our Gator, Duck, Hogs and some fish, in a water, salt, ice and white vinegar brine. It makes all meat so tender and clean! Thanks for sharing your knowledge!
Great information!
The reasoning provided for the various steps is very helpful (l found the explanation for resting a bird very interesting and helpful).
