What to do with older hens?

[ssramage]

Well, I think the time has come. When we got our coop a while back, we inherited the chickens as well. The previous owner told me they were older (one conversation they were 2, the next they "may be 3+"), but did not mention that egg production was virtually non-existent. On a good day, I'd get 1-2 eggs out of 8 hens and have not gotten a single egg in about the last 8 weeks.

So...what are older chickens good for? I've heard they're pretty tough to eat, but have never processed one. I'm thinking of taking the kids to the livestock sale this weekend and "refreshing" the flock. Just don't want them to go to waste if I can help it.

 

[U_Stormcrow]

Older birds have great flavor. They are NOT tender.

Low, slow, wet methods are best. Stew or Braise. Makes unbelievably good stock. Or mechanically separate from the bones and process as sausage/meat mixture for burgers (in theory - I've not made sausage with anything that old, yet, but the theory is sound and the practice with younger free ranging birds at 6 months (extra males) went better than anticipated. Tasty enough I will seek to do it deliberately, rather than culling all younger for roasting).

 

[Ridgerunner]

You are in Georgia, north of the equator, so the molt could be affecting your current egg production. I don't know how long you've had them or their egg laying history but it does sound like they are old enough they will not lay that much in the future, even after the molt.

From what little I know about your situation I'd take them to that livestock sale and refresh. But there are things I don't know. There are some challenges there in making sure you get younger hens or pullets but it's probably the cleanest way to go.

You say you've never processed one. Does that mean chickens or just old hens? If you've never processed that's one thing. If you are just worried about cooking them, that is another matter. If you don't cook them right they can be tough. But if you cook them right they can be delicious.

Old hens used for chicken and dumplings make a great comfort food. They make great stews or soup. You can crock pot or pressure cook them. The only chicken that makes a better broth than old hens are old roosters. But if you don't cook them right it can be a disaster.

 

[ssramage]

You are in Georgia, north of the equator, so the molt could be affecting your current egg production. I don't know how long you've had them or their egg laying history but it does sound like they are old enough they will not lay that much in the future, even after the molt.

From what little I know about your situation I'd take them to that livestock sale and refresh. But there are things I don't know. There are some challenges there in making sure you get younger hens or pullets but it's probably the cleanest way to go.

You say you've never processed one. Does that mean chickens or just old hens? If you've never processed that's one thing. If you are just worried about cooking them, that is another matter. If you don't cook them right they can be tough. But if you cook them right they can be delicious.

Old hens used for chicken and dumplings make a great comfort food. They make great stews or soup. You can crock pot or pressure cook them. The only chicken that makes a better broth than old hens are old roosters. But if you don't cook them right it can be a disaster.

I've never processed a chicken. PLENTY of wild birds, but never a chicken. I was more concerned with how to process as adequate table fare. I've also never made broth but am going to give it a shot this year. My family CAN be picky... I have future visions of raising meat chickens but don't want to poison the well by screwing up on my first shot lol.

 

[EggSighted4Life]

So...what are older chickens good for? I've heard they're pretty tough to eat, but have never processed one. I'm thinking of taking the kids to the livestock sale this weekend and "refreshing" the flock. Just don't want them to go to waste if I can help it.

A) rest the meat past rigor if feeding to a family.. not less than 3 days in the fridge for me.

B) cook slow and low for use as enchiladas, soup, etc.

C) My family loves eating it ground and seasoned for tacos, meatballs, pot sticker filling, etc.

D) My feral barn cats clean and eat anything I put out for them, leaving a feather mess behind but no waste.

E) If one's family doesn't like it. (we associate the more flavor with old rotten meat, and the chewiness to overcooked whatever,, but adjusting expectation away from mushy flavorless market chicken babies that have been diluted with salt water injections IS a process). lots of folks feed raw diets to their dogs these days. Your family may already be used to more flavor and tooth due to your wild bird experience.. you're one up on most of us starters!

F) Offer to a retirement home.. where they let birds live happily ever after as pets.. I see folks on CL looking for pasture pets. If processing were against the goal.. doesn't sound like you need this consideration.

Sounds like you are in for a wonderful adventure!

Classic old bird recipe is coq au vin.. (chicken/cock in wine)
https://cooking.nytimes.com/recipes/1018529-coq-au-vin

 

[Cinnamon Roll]

I just mentioned in another thread but if any of your hens have been broody in the past, they may have value as incubators/brooders. I plan to add to my flock using broodies next year so I bought some experienced hens locally. One is 2 and one is 5 but I don’t care if they lay eggs or not. I can use my other hens’ eggs or buy some chicks that these broodies can take care of.

 

[3KillerBs]

Retired laying hens make excellent chicken and dumplings.

After resting the meat cook at a bare simmer all afternoon, let cool in the broth, then pick the meat off the bones the next day. Or use the crockpot overnight.

The trick is to never let it get too hot.

 

[Sally PB]

The trick is to never let it get too hot.

Interesting! Lots of people have recommended pressure cooking, which will be hotter. Or is that still under the threshold of too hot? Storing this info away for a time when I might need it.

 

[U_Stormcrow]

Interesting! Lots of people have recommended pressure cooking, which will be hotter. Or is that still under the threshold of too hot? Storing this info away for a time when I might need it.

Atmospheric Pressure is about 14.7 psi at sea level. Water (unsalted) boils at 212F at that pressure. Boiling water temperatures are escaping moisture temperatures = dry meat.

Its even worse for people at high elevations. High elevation (i.e. above 1,000 ft) have lower average atmospheric pressure (avg 14.2 psi), and lower boiling points . Enough that you will often see special "high altitude" recipes, even though the boiling point has only changed a few degrees.

A pressure cooker typically uses a spring or weight which can increase the effective pressure inside the vessel by up to another 15 psi - which raises the boiling point almost 40 degrees (250F).

Since collagen begins breaking down around 160, and fully gelatinizes at 180, a pressure cooker allows you to cook much closer to those temperatures w/o risking drying out the meat, and allows you to do so more quickly. If you should even watch cooking show competitions, chefs will often use a pressure cooker to do in 35 minutes what would normally be done much more gently over 4 or 5 hours.

So yes, its hotter, but its still ok because the critical temperature - the boiling point of water - is made hotter still.

 

[Sally PB]

Thank you!