In article >, Sheldon > wrote:
>On May 12, 8:26=EF=BF=BDpm, wrote:
>> On May 12, 10:25=EF=BF=BDpm, meeleend > wrote:
>>
>> > Chicken soup is a popular way to use chicken. The type of chicken used
>> > to make soup makes a difference in how it will come out. If you are
>> > buying the chicken specifically for soup, choose a kosher pullet (which
>> > is a young female chicken that is old enough to lay eggs). Kosher
>> > pullets are raised in a free-range environment and eat natural
>> > vegetation and insects. If a kosher pullet is not available, select a
>> > soup chicken, which are usually older, female birds. The meat might be
>> > tougher than a younger chicken, but it has more flavor. Cook the
>> > chicken whole first before cutting it into pieces. This process will
>> > take longer to cook, but the chicken will release more flavor into the
>> > soup.
>>
>> This information is interesting but I live in Australia and have never
>> seen a kosher pullet or the gender of chickens shown on the
>> packaging. Do you have any suggestions for the best type of chicken
>> to use in Australia?
>
>Same as anywhere else on the planet... a stewing hen... typically an
>old hen that has stopped laying, ie. cyberfowl.

Thirty something years ago you could buy "boiling hens" here in Oz
pretty much as you describe them. However, I haven't seen the things
in the local supermarkets for decades now. Would be interesting to
know if they're still available in the big smokes further south.
[Cross-posted to aus.food]

Cheers, Phred.

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LID