Do not follow the instructions on the package. DO NOT bake an 8lb
hen at 350F for 3.5-4 hours. WTF were they thinking? WTF was *I*
thinking? The thing looked like it was 5Lbs when I took it out of
the oven. The stuffing was good, though. And we had a ham int he
oven as well.

First time I'd ever done a hen since we were talking about them here
a week or so ago. I was really looking for a capon, but they were
out of therm. So for $1.19/lb, and since I was $750 richer than I
was the night before, I said WTF and figured I'd give it a try.

What culinary value do these things even have? They cost more than
chicken, don't have any more flavor then chicken. They take twice
as long to raise, they're not egg producers, they're useless IMO.
We ate the thighs (with lots of gravy to set it down) and the rest
went right into the trash. Wasn't even worth trying to make stock
out of it.

Never again. I should have just got an 8lb turkey.

-sw

On Dec 25, 9:10�pm, Sqwertz > wrote:
> Do not follow the instructions on the package. �DO NOT bake an 8lb
> hen at 350F for 3.5-4 hours. WTF were they thinking? �WTF was *I*
> thinking? �The thing looked like it was 5Lbs when I took it out of
> the oven. �The stuffing was good, though. �And we had a ham int he
> oven as well.
>
> First time I'd ever done a hen since we were talking about them here
> a week or so ago. �I was really looking for a capon, but they were
> out of therm. �So for $1.19/lb, and since I was $750 richer than I
> was the night before, I said WTF and figured I'd give it a try.
>
> What culinary value do these things even have? �They cost more than
> chicken, don't have any more flavor then chicken. �They take twice
> as long to raise, they're not egg producers, they're useless IMO.
> We ate the thighs (with lots of gravy to set it down) and the rest
> went right into the trash. �Wasn't even worth trying to make stock
> out of it.
>
> Never again. �I should have just got an 8lb turkey.

You're an 8lb turkey... there's a tom, a hen, and you, a runt! <G>
Sqwartz is a foul fowll, a pubescent boychical. LOL

Sqwertz wrote:

> Do not follow the instructions on the package. DO NOT bake an 8lb
> hen at 350F for 3.5-4 hours. WTF were they thinking? WTF was *I*
> thinking? The thing looked like it was 5Lbs when I took it out of
> the oven.



>
> The stuffing was good, though. And we had a ham int he
> oven as well.
>
> First time I'd ever done a hen since we were talking about them here
> a week or so ago. I was really looking for a capon, but they were
> out of therm. So for $1.19/lb, and since I was $750 richer than I
> was the night before, I said WTF and figured I'd give it a try.
>
> What culinary value do these things even have? They cost more than
> chicken, don't have any more flavor then chicken. They take twice
> as long to raise, they're not egg producers, they're useless IMO.
> We ate the thighs (with lots of gravy to set it down) and the rest
> went right into the trash. Wasn't even worth trying to make stock
> out of it.

May I ask what type of 'hen'? - tried to figure it out, but I failed
(Sorry, not really awake yet).

We had 11 of us for Christmas lunch, so I cooked a 2.8kg duck (approx.
6lbs). My son loves duck, so we thought, what the heck... Think it took
about 2.25 hours (give or take) at 180 Deg C (356 F)- turned out fine -
and now I've got plenty of duck fat too ;-)

Also cooked a 4kg (8.82lb) turkey (not in the same oven <g>) which took
two and three quarter hours, also at 180 deg C. Funnily enough, that's
what the instructions on the packaging said it would take for that
weight and temp <g>. It also came with one of those 'throw-away' meat
thermometers in it - and by golly, when that sucker popped up, the
turkey was perfectly done.

Dad made his 'special' stuffing for the turkey (it involves chicken
livers, onions, garlic and rice). That was very good. We also had a
ham, plenty of roast spuds (of course) and various other veggies for
the sides. We all enjoyed the butternut, it came straight from our
garden to the kitchen - doesn't get much fresher than that I was so
full afterwards I didn't even have room for the apple pie (also thanks
to Dad) - so guess what I'm having for breakfast this morning? <g>
>
> Never again. I should have just got an 8lb turkey.

We live and learn, eh? ;-)

--
Cheers
Chatty Cathy

Sheldon > wrote:

> You're an 8lb turkey... there's a tom, a hen, and you, a runt! <G>
> Sqwartz is a foul fowll, a pubescent boychical. LOL

<yawn> Grow up.

At least I can rest assured that I get under your skin.

-sw

ChattyCathy > wrote:

> May I ask what type of 'hen'? - tried to figure it out, but I failed
> (Sorry, not really awake yet).

Beats me. An 8lb female chicken with faulty cooking instructions.
It was brined with simple salt-water, I should also mention.

-sw

Sqwertz wrote:

> ChattyCathy > wrote:
>
>> May I ask what type of 'hen'? - tried to figure it out, but I failed
>> (Sorry, not really awake yet).
>
> Beats me. An 8lb female chicken with faulty cooking instructions.

<still confused>

You said in your OP:

> What culinary value do these things even have? Â*They cost more than
> chicken, don't have any more flavor then chicken. Â*They take twice
> as long to raise, they're not egg producers, they're useless IMO.

Anyway, don't mind me... I think I'll just make another cup of tea ;-)
--
Cheers
Chatty Cathy

ChattyCathy > wrote:

> Sqwertz wrote:
>
>> ChattyCathy > wrote:
>>
>>> May I ask what type of 'hen'? - tried to figure it out, but I failed
>>> (Sorry, not really awake yet).
>>
>> Beats me. An 8lb female chicken with faulty cooking instructions.
>
> <still confused>
>
> You said in your OP:
>
>> What culinary value do these things even have? *They cost more than
>> chicken, don't have any more flavor then chicken. *They take twice
>> as long to raise, they're not egg producers, they're useless IMO.
>
> Anyway, don't mind me... I think I'll just make another cup of tea ;-)

Here in the U.S. most poultry of the chicken persuasion is labeled
'chicken' whether it's male or female. They're only a few months
old when sold at the markets.

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.

But bigger is not necessarily better, it appears. (The capon told
me this).

-sw

Sqwertz wrote:

>
> Here in the U.S. most poultry of the chicken persuasion is labeled
> 'chicken' whether it's male or female. They're only a few months
> old when sold at the markets.

Same here.

>
> 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.

Ah. Get it now. Thanks.
>
> But bigger is not necessarily better, it appears. (The capon told
> me this).

So it would seem.
--
Cheers
Chatty Cathy

Sqwertz wrote:
> ChattyCathy > wrote:
>
>> Sqwertz wrote:
>>
>>> ChattyCathy > wrote:
>>>
>>>> May I ask what type of 'hen'? - tried to figure it out, but I
>>>> failed (Sorry, not really awake yet).
>>>
>>> Beats me. An 8lb female chicken with faulty cooking instructions.
>>
>> <still confused>
>>
>> You said in your OP:
>>
>>> What culinary value do these things even have? They cost more than
>>> chicken, don't have any more flavor then chicken. They take twice
>>> as long to raise, they're not egg producers, they're useless IMO.
>>
>> Anyway, don't mind me... I think I'll just make another cup of tea
>> ;-)
>
> Here in the U.S. most poultry of the chicken persuasion is labeled
> 'chicken' whether it's male or female. They're only a few months
> old when sold at the markets.
>
> 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.
>
> But bigger is not necessarily better, it appears. (The capon told
> me this).
>
> -sw

That sounds like what would normally be considered a "stewing hen."

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

Janet > wrote:

> That sounds like what would normally be considered a "stewing hen."

It sure wasn't good for baking. Ironically, it has instructions for
baking, deep-frying, and smoking, but not for stewing. But yes - I
suspect it would have been best cooked by braising or stewing.

-sw