Boiling fowl

filigree_2

I have noticed that the meat stalls in the local indoor market stock boiling fowl, 2 for £5. They do look a bit scrawny, I believe boiling fowl are elderly hens who don't lay eggs any more.

My Margeurite Patten book includes instructions for boiling chicken, she usually recommends making some kind of sauce for the cooked meat, or to use it in a pie. I guess from that the meat might be a bit tasteless and in need of perking up.

Has anyone got experience of cooking these? I've got a slow cooker (of course ) so I suppose that would be a good way to get stringy old birds tender. I wondered if it's worth trying something new or is it an economy too far?

pavlovs_dog

i'll be honest and say that i've never heard of boiling fowl in my life, so cant really comment.

dont know if anyone else will be able to help, but i should imagine sarahsaver could be a good person to ask - she seems to like her fowl/poultry, so may have experience and advice to share. hedging my bets here, but if i had to choose anyone to be my "phone a friend" on this topic, she'd be top of my list :beer:

Brown_suga

I presume that 'boiler chicken' is the same thing as i am more familiar with that!

My mum and dad use it to make a 'traditional' west african soup. Which involves cooking it for hours. They woud use the boiler chicken as it is slightly tougher than the average chicken. So that once it was cooked the chicken wouldn't just be in shreds in the soup.

They don't look that appetising but if cooked long enough they are exactly the same.

I'm assuming that since the slow cooker involves cooking for a long time, you could use it for slow cooker recipes, but i haven't tried it myself

twink

with a boiling fowl you could make soup put it in a largish pan and ad chopped up veg of your choice, carrot, swede, leek, onion, parsnip, kale whatever you have plus two chicken cubes and some red lentils, cover with water and simmer slowly for about an hour, lid on but slightly open. take out the chicken, strip off the meat and add to soup or use it for sandwiches

auditbabe

I used to buy these years ago. A large one about 6lb and cook it in my pressure cooker. I would then cut it up and make pies and currys etc, then use the bones to make stock for the pies. i don't know about using a slow cooker but if you don't have a pressure cooker then a large saucepan for a couple of hours. i my self would not consider this taking money saving to far rather its using what is available. Home made chicken soup is one of my childhood memories of my mums cooking

ladygrey_2

they are good for chinese chicken soup

filigree_2

Thanks for the replies, I might give them a go. I'll plan to use the meat in something like curry in case it's a bit tasteless on its own.

Sarahsaver

I just found me when i searched. :embarassed:
Yes I do know, round here they are called 'hard' chickens. They are no good for roasting but you can do a stew, casserole, biryani, curry (leave it on the bone) Have fun, and they make you think of the chicken song when you see them!