[Sca-cooks] 7 lb roasting hen questions

Elaine Koogler kiridono at gmail.com
Fri Jan 16 10:10:55 PST 2009

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


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

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