What ways can I prepare "stew hens"?

[Koalamom]

I found a place with 3-5 lb stew hens, free range, local for $7 a piece. I know that is good for chickens, but what about stew hens? And what special preparation does that require? Does this mean I am getting tough meat?

[serenbat]

they are for broth/stock not for really "roasting"- the meat can be tough (not near as tender as a "roaster" chicken)- the meat can be used in soup or a pulled-type BBQ, once it is cooked- I DO NOT roast a stewing chicken, I cook it in a pot for hours depend on how long it takes to pull off the bone (should fall off with little tugs)

[LilacMama]

Sounds like a good deal! You could do all sorts of things with the meat after poaching it and shredding it -- chicken salad, chicken enchiladas, soups, etc.
And, of course, broth.

The local farm I usually buy from charges $2.75/lb for a stewing hen.

[cristeen]

sounds like a great price to me. Just whatever you do cook it with a wet method - boiling, braising, etc. It will be much tougher than a roasting bird, since it is older, but if you cook it wet it will be just fine.

[gardenmommy]

Sounds like a great use of a crockpot. Long, slow, moist cooking. Stew hens can be tough.

[Smokering]

I saw stewing fowl at our butcher's recently and wondered if they were worth getting. They have more flavour than younger hens, correct?

[Bensmommy]

They make nice stew and soups. I don't care for the meat in sandwich style, but rather still in the "wet method" that they were cooked in. Hen's don't put much energy into their meat, since they are spending all their energy on producing eggs. They are usually leaner and tougher, but I've not noticed a big difference in taste...but then again, mine are always in a soup or stew!