Joe Rizzo wrote:

> Matt:
> How is that without HTML

Much better. Thanks.

> The bird was not dry at all. In fact it was pretty moist. I thought it
> would be done in 4 hrs, but I kept it cooking until the internal temp was
> 180. I wonder if the farmer had this chicken on steroids?

I've seen modern roasters dressed for sale up to ~9#. One does have to
wonder.

> What is the difference between a stewing hen and a roasting hen?
> I thought chicken was chicken.
>

A stewing hen or fowl is an older bird, recently retired from egg
laying. A roasting chicken is a young bird, either a hen or a rooster.

Matthew