Time to retire hens ...

[1cshook]

My hens are approaching 5 years of age. This past summer egg production decreased, and we have had no eggs from any of them since late summer. Do you think these hens are too old/tough to butcher for the crock pot? I am not going to continue to feed nonproducing hens … I'm a senior on a very fixed income and that just isn't practical for me.

 

[sourland]

Crock pot, stew, chicken stock or soup - they'll be fine, but I would wait another month or so to process them. With the increasing photo period some may start laying again.

 

[Ol Grey Mare]

At that age they are great stew hens....theres great flavor to get from them.

 

[A_Fowl_Guy]

You can fry them by marinating in buttermilk for 48 hours. Crockpot, stewing, and pressure cooker works wonders.

 

[Ol Grey Mare]

While production may resume with the onset of longer days, at their age it is definitely time to consider retiring them at the end of this laying cycle if they do start laying… if egg production is your purpose in keeping them, as it seems to be. If you haven't already, time to start those replacement birds so that you have new laying pullets soon

 

[PrimeFactor]

In what state/area do you live? I have a "chicken retirement home" for spent hens and would buy your non-laying hens and keep them as companions to my current hens. I don't eat eggs and just love chickens as pets!

 

[Ridgerunner]

A lot has been written on how to cook old birds. The older they get the more flavor and texture they have, roosters more than hens but the hens do age. Some people that are used to the store bought chicken do not like that at all. I prefer it. But you have to be careful how you prepare and cook them.

Aging can help a lot. After you butcher them keep them in your fridge or in ice water until rigor mortis has passed, otherwise they can be really tough. Two days is usually about right.

You can brine them while aging. There are different recipes for that, usually involving salt but some people use other things. The salt flavors the meat some, but the main benefit is that it causes the meat to absorb moisture. Depending in how it is cooked that can make a difference. Usually with old birds you are going to cook them moist instead of dry so brining isn't as important.

Another possible prep is marinading, usually in some type or acid like wine or vinegar. Again there are many different marinades. Marinades add flavor but the big advantage is that the acid helps break down the fiber. If you marinade a young bird too long they can turn kind of mushy but marinading can help tenderize an older bird.

One of the problems with cooking older birds is to get an authentic recipe. A lot of recipes available online or in modern cookbooks is that they are written for the chicken from the store. Store chickens are 6 to 8 week old Cornish X and extremely tender because of their age. A lot different from our older chickens.

Coq an Vin is how the French make a gourmet meal out of an old rooster that will be tougher and stronger than your hens. You might want to try it. Chicken and Dumplings made from an old hen is considered comfort food. Chicken soup made from an old hen can supposedly cure about anything. One key to these is that you never bring it to a full boil, you simmer for a long time. You can use a pressure cooker to tenderize the meat. There are lots of different ways to go about it.

There are different recipes for using a crock pot. I like to use old chickens for broth. I do not brine or marinade. I cut them into serving pieces and use the back, neck, heart, gizzard, and feet. I know how dirty the feet can be. I blanch them, twist the claws out, and skin them. If you over-blanch them the skin shreds and can be a pain to get off so it may not be worth it to you but i think the feet add a lot to broth. I put these in a large crock pot with a bay leaf, a dozen peppercorns, rough chopped carrot, celery, onion, and garlic, and a few herbs like oregano and basil. Suit yourself, whatever you might like or have handy.

I cover with water and cook overnight on low, 14 to 20 hours. Strain and de-fat the liquid and you have great broth. Some people like use that fat for cooking. Then I go through the stuff i strained out and pick out the meat. Some will still be on the pieces but some will have cooked off the bone. Be careful you can get some small bones. That cooked meat if good on tacos, chicken salad, or soups. I use it for sandwiches for lunch.

There are lots of different ways to eat your old hens. I understand eating them is not for everyone but I consider eating them to be less wasteful and more respectful than just disposing of them. Whatever works for you. Good luck!

 

[aart]

In what state/area do you live? I have a "chicken retirement home" for spent hens and would buy your non-laying hens and keep them as companions to my current hens. I don't eat eggs and just love chickens as pets!

Please add your general geographical location to your profile.
It's easy to do, (laptop version shown), then it's always there!

 

[PrimeFactor]

Please add your general geographical location to your profile.
It's easy to do, (laptop version shown), then it's always there!
View attachment 1675528

I'm using my phone, not a laptop, and I don't see a place to add my location or view anyone else's... I've been looking but can't seem to access anything that looks like the screenshot you included.

 

[A_Fowl_Guy]

I'm using my phone, not a laptop, and I don't see a place to add my location or view anyone else's... I've been looking but can't seem to access anything that looks like the screenshot you included.

Click on the little profile person in the right corner and then click on personal details.