I dressed this hen yesterday that is 1.5 years old. She has been soaking in salt water for 30 hours. I just threw her in the crock pot. I thought I'd cook her about 1/2 week. Will she eventually get tender enough to eat or should I just put in the pressure pot? What do you do with your tough old hens?
What to do with a TOUGH old hen?
- Thread starter smith2
- Start date
My grandmother always said that an old hen makes the best gumbo and I have to agree.
Grandmas Chicken Gumbo
Make a dark roux with 2 cups of flour and some oil.
(You can buy ready made roux but homemade is the best)
Alton Brown did a gumbo show not to long ago and gave instructions on how to make a roux in the oven. The name of the show was A Bowl of Bayou. I wouldnt ever use his recipe for seafood gumbo; Ive never seen anyone make such a big mess just to make a pot of gumbo.
1-1/2 gallons water
1 large hen (an old hen makes the best gumbo)
6 chicken bullion cubes
2 pounds of good smoked sausage (Cut into bite size pieces)
1 large onion (Chopped)
1 bell pepper
2 tablespoons liquid smoke (leave this out if using smoked meat)
4 cloves of garlic
1/2 bunch parsley (chopped)
1 bunch green onions (chopped)
Salt and pepper to taste
Cut the chicken in half and place it in a large stockpot with the water and the rest of the ingredients. Simmer uncovered for a couple of hours, or until chicken is tender and falling off the bone, remove the chicken from the pot place it in a bowl and put it in the refrigerator to cool. Turn the fire off under the pot, allow to sit while chicken is cooling, all the fat will rise to the top.
With a large spoon skim fat off the top of the gumbo.
Pick the chicken off the bone and add it back to the pot and heat it through; season with salt and pepper to taste.
You can substitute just about anything for the chicken. Wild game works very well, squirrels, ducks, geese, rabbits, turkey, quail, pheasant. Just make sure to simmer it long enough to get it tender.
Serve over rice in soup bowls.
Grandmas Chicken Gumbo
Make a dark roux with 2 cups of flour and some oil.
(You can buy ready made roux but homemade is the best)
Alton Brown did a gumbo show not to long ago and gave instructions on how to make a roux in the oven. The name of the show was A Bowl of Bayou. I wouldnt ever use his recipe for seafood gumbo; Ive never seen anyone make such a big mess just to make a pot of gumbo.
1-1/2 gallons water
1 large hen (an old hen makes the best gumbo)
6 chicken bullion cubes
2 pounds of good smoked sausage (Cut into bite size pieces)
1 large onion (Chopped)
1 bell pepper
2 tablespoons liquid smoke (leave this out if using smoked meat)
4 cloves of garlic
1/2 bunch parsley (chopped)
1 bunch green onions (chopped)
Salt and pepper to taste
Cut the chicken in half and place it in a large stockpot with the water and the rest of the ingredients. Simmer uncovered for a couple of hours, or until chicken is tender and falling off the bone, remove the chicken from the pot place it in a bowl and put it in the refrigerator to cool. Turn the fire off under the pot, allow to sit while chicken is cooling, all the fat will rise to the top.
With a large spoon skim fat off the top of the gumbo.
Pick the chicken off the bone and add it back to the pot and heat it through; season with salt and pepper to taste.
You can substitute just about anything for the chicken. Wild game works very well, squirrels, ducks, geese, rabbits, turkey, quail, pheasant. Just make sure to simmer it long enough to get it tender.
Serve over rice in soup bowls.
This is another really good one.
Southern Living CHICKEN AND DUMPLINGS
Makes 8 servings
Top-Rated Recipe of The Month, November 2001
Southern Living On-Line
1 (2 1/2-pound) whole chicken, cut up
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon chicken bouillon granules
3 cups self-rising flour (I just use all-purpose flour and add 3 tsp. baking powder)
1/2 teaspoon poultry seasoning (I use a tiny pinch of sage)
1/3 cup shortening
2 teaspoons bacon drippings (I leave this out, I didn't like it... the flavor was too strong.)
1 cup milk
COVER chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.
SKIN, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.
COMBINE flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.
TURN dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.
BRING broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes. Prep: 30 min.; Cook: 1 hr., 30 min.
Southern Living CHICKEN AND DUMPLINGS
Makes 8 servings
Top-Rated Recipe of The Month, November 2001
Southern Living On-Line
1 (2 1/2-pound) whole chicken, cut up
2 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 teaspoon chicken bouillon granules
3 cups self-rising flour (I just use all-purpose flour and add 3 tsp. baking powder)
1/2 teaspoon poultry seasoning (I use a tiny pinch of sage)
1/3 cup shortening
2 teaspoons bacon drippings (I leave this out, I didn't like it... the flavor was too strong.)
1 cup milk
COVER chicken with water, and bring to a boil in a large Dutch oven. Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 3 ingredients; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth in Dutch oven; cool chicken. Skim fat from broth; bring to a simmer.
SKIN, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer.
COMBINE flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened.
TURN dough out onto a lightly floured surface. Roll out to 1/8-inch thickness; cut into 1-inch pieces.
BRING broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover, and simmer, stirring often, for 25 minutes. Prep: 30 min.; Cook: 1 hr., 30 min.
Last edited:
great recipes. Or else could just make soup. lol.
One word: Pressure Cooker.
Alright, two words.
Alright, two words.
I don't know, that gumbo sounds delicious!!! Love gumbo!!
Quote:
It is very good; I can get my son-in-law to do anything in the world for me...just promise him a pot of gumbo.
It is very good; I can get my son-in-law to do anything in the world for me...just promise him a pot of gumbo.
Same with my boys...people are amazed that I get so much cheerful work out of my teenage boys. I tell them, "Will work for food!!!" You buy those boys a pizza and they'll build the Hoover Dam for ya'!
I use a pressure cooker. It will help tenderize the meat.
Oh, I thought this was a horror thread about mothers in law.
Humph. I will take my stories somewhere else.
Anyway, In a crock pot, I put the chicken in with a can opf beer. Let it cook all day and make a gravy with the juice and pour over rice or taters.
Humph. I will take my stories somewhere else.
Anyway, In a crock pot, I put the chicken in with a can opf beer. Let it cook all day and make a gravy with the juice and pour over rice or taters.
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