On Thu, 25 Dec 2008 23:09:23 -0600, Sqwertz >
wrote:


>This one is specifically called a hen - a female chicken. I think
>it's the counterpart of a capon (except the hen hasn't been
>castrated). These are raised for 12-18 months before coming to
>market, or so they say. This is what makes them bigger, and
>supposedly tastier, but possibly tougher.
>
I think what you got was a stewing hen. At least it sounds like it to
me..and those need to be simmered for a few hours. We had a thread
going on about that a week or so ago... They do best "Stewed" or
braised...long and slow. Julia Child says they go through a period
when the meat is tough, but cook them longer, and it gets very tender,
and very flavorful.

Christine