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Started By
Message
On cooking with those tough old birds
Posted on 4/3/14 at 7:23 am
Posted on 4/3/14 at 7:23 am
How many of you cook with either hens, capons, or roosters in braises, stews, gumbos, etc?
Every so often I'll use a hen in a gumbo for density, it not falling apart, volume, and what I feel is a flavor difference, but i can't say that I've ever used a capon or rooster before. Matter of fact, I wouldn't know where to source either of them off hand.
What's your experience with these tougher old birds in stews and gumbos? Is it something you use with regularity, and what do you think is the net benefit in using them over younger birds? Particularly roosters, where can you find one for sale?
Every so often I'll use a hen in a gumbo for density, it not falling apart, volume, and what I feel is a flavor difference, but i can't say that I've ever used a capon or rooster before. Matter of fact, I wouldn't know where to source either of them off hand.
What's your experience with these tougher old birds in stews and gumbos? Is it something you use with regularity, and what do you think is the net benefit in using them over younger birds? Particularly roosters, where can you find one for sale?
This post was edited on 4/3/14 at 7:51 am
9
Posted on 4/3/14 at 7:29 am to Mike da Tigah
I didn't grow up eating hens. I don't care for the flavor. My buddies from EP would involuntarily begin a rhythmic humping motion...like a 6 month old puppy...at the mere mention of the term "hen". I don't suffer from that problem.
Posted on 4/3/14 at 7:33 am to OTIS2
quote:
My buddies from EP would involuntarily begin a rhythmic humping motion...like a 6 month old puppy...at the mere mention of the term "hen"
That's some serious obsession.
Posted on 4/3/14 at 7:33 am to Mike da Tigah
Don't talk about my momma like that!
Oh wait, what?
Oh wait, what?
Posted on 4/3/14 at 7:35 am to Winkface
Hens are ok in gumbo but I'll go for regular chicken if I have a choice.
Posted on 4/3/14 at 7:49 am to Mike da Tigah
Cocque au vin is the only right answer to me. Many hours of stewing in wine beats down the chewy texture enough to get the bird falling off the bone.
Posted on 4/3/14 at 7:59 am to CITWTT
quote:
Cocque au vin is the only right answer to me. Many hours of stewing in wine beats down the chewy texture enough to get the bird falling off the bone.
One of my absolute favorite comfort foods, and I seriously can't tell you why I've never used hen before. That makes perfect sense. I'm doing it next time.
Posted on 4/3/14 at 8:03 am to Mike da Tigah
So you've got the hen, the rooster, and the chicken? Who's having sex with the hen?
Posted on 4/3/14 at 8:08 am to Mike da Tigah
I'll only use a hen in a gumbo, fricasse, or sauce piquante. No need for stock if you've got a big fat hen boiling away for a few hours. I like chicken on the bone in my gumbo, fricasse, & sauce piquante and those "funeral home chickens" just don't stand up. I also like to use rooster or guinea for a gumbo, like a hen, you gotta boil that for a good 3 hours but the taste can't be beat.
This post was edited on 4/3/14 at 8:10 am
Posted on 4/3/14 at 9:38 am to TIGERFANZZ
quote:
I'll only use a hen in a gumbo
Posted on 4/3/14 at 9:52 am to Mike da Tigah
quote:
but i can't say that I've ever used a capon or rooster before.
I've seen capons at Rouses. I've never seen roosters available commercially. I'd love to do a real coq au vin one day.
Posted on 4/3/14 at 11:22 am to Y.A. Tittle
As far as finding a rooster to cook, you can find them at small town meat markets or if you know someone who raises yard birds. I've got a "supplier" in the family & I am also blessed to live in a place where you can find just about anything & everything at the numerous fresh meat markets in town.
Posted on 4/3/14 at 12:15 pm to Mike da Tigah
Grandmother always made a hen with her dressing. Never saw her cook a turkey, but the hens came from the chicken yard and were delicious.
We will buy a hen to make chicken and dumplings at our house. They taste better in dumplings and in dressing.
I am certain the same goes for gumbo, or any other stewed recipe. They also make an excellent chicken broth, which is why we use them for dumplings.
IMO, they (hens) would be too large to efficiently cook as fried chicken because the pieces would be large and slow to cook all the way through and I don't like partially cooked fried chicken.
We will buy a hen to make chicken and dumplings at our house. They taste better in dumplings and in dressing.
I am certain the same goes for gumbo, or any other stewed recipe. They also make an excellent chicken broth, which is why we use them for dumplings.
IMO, they (hens) would be too large to efficiently cook as fried chicken because the pieces would be large and slow to cook all the way through and I don't like partially cooked fried chicken.
Posted on 4/3/14 at 12:23 pm to MeridianDog
quote:
IMO, they (hens) would be too large to efficiently cook as fried chicken because the pieces would be large and slow to cook all the way through and I don't like partially cooked fried chicken.
Which explains why the little ones are sold as 'fyrers.'
Posted on 4/3/14 at 12:48 pm to TIGERFANZZ
quote:
I'll only use a hen in a gumbo, fricasse, or sauce piquante. No need for stock if you've got a big fat hen boiling away for a few hours. I like chicken on the bone in my gumbo, fricasse, & sauce piquante and those "funeral home chickens" just don't stand up. I also like to use rooster or guinea for a gumbo, like a hen, you gotta boil that for a good 3 hours but the taste can't be beat.
Bingo
Posted on 4/5/14 at 9:38 am to MeridianDog
quote:
They also make an excellent chicken broth, which is why we use them for dumplings.
I find the flavor to be quite noticeable as well, and i think that's why I do prefer a hen in a gumbo, in addition to the meat holding up. Chicken and Dumplings would also stand to up to that reasoning for me.
I think the next batch of stock I make is actually going to be from hen carcasses. I'm curious how what change if any you might find in flavor.
Posted on 4/5/14 at 9:40 am to TIGERFANZZ
quote:
I also like to use rooster or guinea for a gumbo
Again, I would love to get my hands on a rooster, and guinea too for that matter, but where can I find either for sale?
Posted on 4/5/14 at 12:32 pm to Mike da Tigah
You can't beat the flavor of an older bird. It's much more complex. I like them braised in a dutch oven or a crock pot.
Posted on 4/5/14 at 2:12 pm to Mike da Tigah
I just recently started using hen in my gumbo. I'll never go back. Good flavor, not stringy and it holds up for multiple reheats and freezing.
Posted on 4/5/14 at 2:26 pm to Motorboat
Multiple refreezings?
You don't mean that.
You don't mean that.
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