ant wrote:

> Phred wrote:
> > In article
> > >,
> >Sheldon > wrote:
> > > On May 12, 8:26=EF=BF=BDpm, wrote:
> > > > On May 12, 10:25=EF=BF=BDpm, meeleend
> > wrote:
> > > >
> >>>> Kosher pullets are raised in a free-range environment and
> > > > > eat natural vegetation and insects.
> > > >
> > > > 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]
>
> It's hard to find "tasty" chooks these days. It sounds like this
> Kosher bird is a young, free range chook. But many have commented
> that free-range, whilst being morally right, are the same breeds of
> hen and are just as tasteless as the mass produced ones. I'm trying
> to remember if it's Kosher or Halal where you're forbidden to eat an
> animal that eats other animals... no carnivores. I think that's halal
> though.

Kosher for sure, but might also be Halal.

> Best chook to use to make stock is a cheap chook! and then cook it,
> by roasting or however you like. Then cut it up, and put into COLD
> water in a big pot, and bring gently to the simmer. I do a soak and
> simmer series of cycles over a day or so. Strain off the stock and
> freeze. And then I re-cook the chook, and use it again! There's a
> bundle of bones in the freezer that made some excellent stock and
> will do so again.



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Dan Goodman
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