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Started By
Message
I'm 48 years old & bought a whole hen for the first time yesterday
Posted on 11/17/14 at 4:48 pm
Posted on 11/17/14 at 4:48 pm
Was all excited..it was a manager's special.
oiled that dirty bird up, tossed some salt & pepper on him & put him in the oven on 450 to roast for an hour & 1/2.
took it out..smelled WONDERFUL.
looked WONDERFUL.
..then i went to carve it.
what did i do wrong? this fricking thing was somewhere between a turkey and a chicken for sinews and gristly meat and the frickING CRISPY SKIN DID NOT MELT IN MY MOUTH.
no sir. it did not. i chewed that fricking golden crispy skin like it was a piece of beef jerky only it kept on chewing...and chewing...and chewing....
i needed a fricking chainsaw to cut through the bones.
never have i been so disappointed in my bird-making skills.
what happened?? do i just not understand what the hell a hen is? do you not roast hens? i thought it was just a big chicken..?
oh you dirty bird you teased me so. you looked so succulent yet you are the WICKED DECEIVER.
oiled that dirty bird up, tossed some salt & pepper on him & put him in the oven on 450 to roast for an hour & 1/2.
took it out..smelled WONDERFUL.
looked WONDERFUL.
..then i went to carve it.
what did i do wrong? this fricking thing was somewhere between a turkey and a chicken for sinews and gristly meat and the frickING CRISPY SKIN DID NOT MELT IN MY MOUTH.
no sir. it did not. i chewed that fricking golden crispy skin like it was a piece of beef jerky only it kept on chewing...and chewing...and chewing....
i needed a fricking chainsaw to cut through the bones.
never have i been so disappointed in my bird-making skills.
what happened?? do i just not understand what the hell a hen is? do you not roast hens? i thought it was just a big chicken..?
oh you dirty bird you teased me so. you looked so succulent yet you are the WICKED DECEIVER.
This post was edited on 11/17/14 at 4:51 pm
9
Posted on 11/17/14 at 4:55 pm to CAD703X
Only hens we ever cook go into dumplings and they get boiled for a while to make the stock for the dumplings. Long boiling makes them tender (more tender)more than roasting would.
My grandmother was famous for her hem and dressing, but she cooked covered in a covered roaster at a lower temperature for longer, then surrounded them in moist dressing and cooked them a little longer. Her hens in hen and dressing were always tender and full of flavor.
Almost makes me cry. She was a genuine country cook, gone for over about thirty years now.
My belief as I get this far is that the birds are too tough for you to cook the way you did your bird.
Your tough old hen would have been great for Coq Au vin. But that one cooks a long time too. At least when I do it.
My grandmother was famous for her hem and dressing, but she cooked covered in a covered roaster at a lower temperature for longer, then surrounded them in moist dressing and cooked them a little longer. Her hens in hen and dressing were always tender and full of flavor.
Almost makes me cry. She was a genuine country cook, gone for over about thirty years now.
My belief as I get this far is that the birds are too tough for you to cook the way you did your bird.
Your tough old hen would have been great for Coq Au vin. But that one cooks a long time too. At least when I do it.
This post was edited on 11/17/14 at 4:57 pm
Posted on 11/17/14 at 4:56 pm to CAD703X
what a mess of a thread 
Posted on 11/17/14 at 4:57 pm to CAD703X
(no message)
This post was edited on 11/17/14 at 5:00 pm
Posted on 11/17/14 at 4:59 pm to Jones
quote:
what a mess of a thread
it was a massive fail
Posted on 11/17/14 at 4:59 pm to CAD703X
Should of reversed seared, dumbass.
Posted on 11/17/14 at 5:00 pm to CAD703X
Soup, gumbo, stew.
How much did it weigh? They have some 5-6 pound roasters which I like but I don't cook them that high and a bit longer.
But if you had an old hen it's not made for that.
How much did it weigh? They have some 5-6 pound roasters which I like but I don't cook them that high and a bit longer.
But if you had an old hen it's not made for that.
Posted on 11/17/14 at 5:04 pm to CAD703X
At 450 for 1 and 1/2 hours I'm surprised it wasn't black/burnt.
Posted on 11/17/14 at 5:05 pm to keoki010
quote:
At 450 for 1 and 1/2 hours I'm surprised it wasn't black/burnt.
i should have taken a picture..it was a big ol fat sucker.
Posted on 11/17/14 at 5:07 pm to keoki010
quote:
At 450 for 1 and 1/2 hours I'm surprised it wasn't black/burnt.
Exactly.
Posted on 11/17/14 at 5:08 pm to Count Chocula
quote:
Should of reversed seared, dumbass.
Posted on 11/17/14 at 5:09 pm to CAD703X
quote:
.then i went to carve it.
I've made that mistake before only I smoked one for about 4 or 5 hours. I could've driven nails with that thing.
Posted on 11/17/14 at 5:21 pm to CAD703X
I don't oil chicken when I roast it. 4 lb bird is usually what I cook. 450 until the PROBE THERMOMETER tells be it's done.
Posted on 11/17/14 at 5:44 pm to Martini
quote:
Soup, gumbo, stew.
Try one in a gumbo, you wont use a fryer again
Posted on 11/17/14 at 5:53 pm to Kajungee
Yep. My wife did yesterday. Tons of flavor.
Posted on 11/17/14 at 6:26 pm to CAD703X
A hen is good for a dish in which it will be cooked for a long time in liquid over low heat, e.g. a gumbo, sauce piquante, or stew. It's more flavorful than a broiler or fryer, but requires a slow cooking method for tenderization.
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