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Polyface Stewing Hen

January 25, 2024 • 0 comments

Polyface Stewing Hen
Rich in flavor and excellent for making broths or cold chicken salads.
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Put several hens at a time in a large roaster pan, breast side down. Rub seasonings into the skin on all sides. 

OPTIONAL: Place veggies, fruits, or herbs around the bird for extra flavor. 

Cover. Bake at about 350 degrees for 4 hours. Once cooled, pick the meat off the bones and skin.  

Chop the meat into chunks and freeze in quart containers as precooked chicken - a true convenience food when you need meat salad or casserole quickly on a busy day.  

Freeze the broth as it is golden and rich; truly exceptional.

Instant pots and crockpots also work extremely well for these birds. Just add some water, season as usual, and cook. For instant pots, cook for 2 hours under high pressure. For crockpots, cook on low for 4-6 hours.

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