Friday, February 8, 2013

Stewing hens

Yes, those are featherless chickens. I am butchering my old hens(1 1/2 - 2 year olds) to get ready for a straight run of Delaware chicks this spring. I love to make a good stock from these chickens and Sally Fallon has a good one in her book. I scald my birds at a 160 degree temp and all those feathers  pull right out. Contrary to what most people think the skin is very nutritious when used in a stock pot.

No comments:

Post a Comment