Old hen (stewing chicken)
A mature laying hen past her prime, sold whole (in Australia, frozen as 'broiler breeder'). The flesh is too tough for the table but hours of boiling draw out the deepest chicken flavour of any bird. It is the foundation of superior stock and the strongest-tasting chicken soups.
TCM properties
Nature · warming Flavour · sweet Meridians · spleen、stomach
Traditional food therapy
In Cantonese food therapy old hen is used to replenish qi, warm the centre and, in tradition, to nourish essence and marrow, the choice bird for deep restorative broths.
Cautions: read first
- Warming tonics are not suitable while you have a cold with fever
- Those with high blood lipids should take off the skin and the fat
- Drink it sparingly if you run hot and dry
Preparation
Take off the skin, remove the innards and the fat at the tail, then blanch it (飛水).
Origin
Retired hens from local egg farms, sold frozen. Raw poultry cannot be imported into Australia; Asian grocers sell frozen soup-grade old hen (a 2kg-plus bird)
Availability in Australia
Easy to find
