[Sca-cooks] 7 lb roasting hen questions

[Elaine Koogler]

I'm wondering if it might not be a candidate for brining?  That would, I
would think, make it moister and probably more tender.

Kiri

On Fri, Jan 16, 2009 at 12:50 PM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:

>
>
>  It sounds as if you might have some sort of large baking fowl, something
> in between a roaster and a boiling fowl. Note the instructions for a
> tight-fitting lid and added water; I suspect this bird will be somewhere in
> between braised and steamed.
>
> If this isn't just your typical "oven-stuffer roaster" with a slightly odd
> set of instructions, it may need that long, moist cooking to tenderize it,
> in which case the skin might not be all that appetizing -- not as tender as
> boiled chicken skin, but also not as brown and tasty as the skin of a roast
> chicken.
>
> Or maybe you've got some instructions written by someone with an odd sense
> of humor...
>
> Sounds to me like a good candidate for fricassee.
>
> Adamantius
>
>
>