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Different methods for cooking hens
Posted on 5/8/13 at 3:12 pm
Posted on 5/8/13 at 3:12 pm
I was given 4 big hens last night and I have one defrosting right now.
From previous experiences I know that hens require a much longer cook time than a young chicken.
Other than stewing/confit the bird for a long time, what are some other methods of cooking that will yield a tender bird?
From previous experiences I know that hens require a much longer cook time than a young chicken.
Other than stewing/confit the bird for a long time, what are some other methods of cooking that will yield a tender bird?
7
Posted on 5/8/13 at 3:18 pm to eyepooted
coq au vin.
Posted on 5/8/13 at 3:20 pm to eyepooted
Slow and low, that is the tempo.
This post was edited on 5/8/13 at 3:21 pm
Posted on 5/8/13 at 3:29 pm to eyepooted
Brine, then low and slow on pit, or do a simple garlic chicken bake in oven with crispy skin!
Posted on 5/8/13 at 3:30 pm to eyepooted
gumbo
Posted on 5/8/13 at 4:17 pm to eyepooted
Hen sauce picante with sausage and Tasso
Posted on 5/8/13 at 4:20 pm to eyepooted
My Mama always used a hen for gumbo. I did for a while, too, and then realized I didn't have as big a family as she did and I was wasting food. 
Posted on 5/8/13 at 7:59 pm to eyepooted
Hen & sausage gumbo-boil about 3-4 hours, sounds like forever but cooking a hen in a gumbo gives off the best "buttery" stock
Hen sauce piquant-brown the heck out of it & let "honeymoon" for about 3-4 hours. This is one of my favorite dishes to cook & eat
Stuff with sausage & bake-I usually stuff with some smoked sausage (T-Boys from Mamou) & then cut an onion in half & stop up the cavity with it (because that's how my grandmother & momma did/do it), season tje hen well, start it with a little water, bake covered about 1.5-2 hours, uncover, add water, & bake for another 1 hour. Makes a great old fashioned "greasy gravy"
Hen sauce piquant-brown the heck out of it & let "honeymoon" for about 3-4 hours. This is one of my favorite dishes to cook & eat
Stuff with sausage & bake-I usually stuff with some smoked sausage (T-Boys from Mamou) & then cut an onion in half & stop up the cavity with it (because that's how my grandmother & momma did/do it), season tje hen well, start it with a little water, bake covered about 1.5-2 hours, uncover, add water, & bake for another 1 hour. Makes a great old fashioned "greasy gravy"
Posted on 5/8/13 at 8:41 pm to TIGERFANZZ
Brine it for at least 8 hours
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