I am often asked you can eat the old hens or if they are too tough. They are certainly not as tender as the young roosters, but if you cook them slowly, there is plenty of good meals in an old chook. In this post I explain how to harvest the livers, feet, fat, make stock and roast the breast and legs.
About the Author
- Liz Beavis (eight acres)
Liz lives on a farm in Queensland, Australia, with her husband Peter and dog Taz. They have a passion for small-scale organic farming and producing and eating real food. They keep chickens, beef and jersey cows and a big vegetable garden. Liz writes a blog about their farm to both inspire and help others who are interested in self-sufficiency, sustainability and permaculture.
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