Pastured Stewing Hen (Frozen)

Chicken your grandma would have recognized!  Our pastured laying hens retire to complete their life cycle as "stewing hens."  After two years of running around on pasture and building lean muscles, these birds are tougher than the young broilers you may be accustomed to.  But they also have more flavor with a higher proportion of bone and fat, useful for making the most flavorful of chicken stocks and soups.  Moreover, they come intact with heads and feet, which add to the thickness and richness of the stew.  Perfect for nutritious bone stocks.

We recommend simmering the whole bird in salted water for about 2 hours, removing and picking off the meat you wish to use, then returning the remains to simmer for another 2 to 24 hours to make a rich stock (adding any vegetables you wish at this point.)

Birds come frozen.