Hen
Meat from an adult hen with a pronounced flavour and firm texture, suited to stocks and long cooking.
What it offers and why to use it
Meat from an adult hen with a pronounced flavour and firm texture, suited to stocks and long cooking. Simmer with leek, carrot and celery for stock; bone the cooked meat for croquettes or fillings.
Meat from an adult hen with a pronounced flavour and firm texture, suited to stocks and long cooking.
From shopping to cooking
Choose
Ask for a stewing hen, whole or jointed. Distinguish bone-in weight from boneless meat weight.
Store
Keep refrigerated and separate from ready-to-eat foods; follow the supplier use-by date. Freeze if not cooking in time.
Prepare
Simmer with leek, carrot and celery for stock; bone the cooked meat for croquettes or fillings.
How to make the most of it
Good pairings
Simmer with leek, carrot and celery for stock; bone the cooked meat for croquettes or fillings.
How to substitute it
For a milder stock use chicken; check cooking time as it usually becomes tender sooner.
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