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| Small old chicken http://www.cookaholics.org/viewtopic.php?f=13&t=3607 |
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| Author: | ldkelley [ Sun Feb 16, 2014 7:28 am ] |
| Post subject: | Small old chicken |
So we bought something called a "small old chicken" at our local Asian market yesterday. It is a very scrawny, small whole chicken. Less than 3 pounds, and nothing "plump" about it. Asher was thinking we could sous vide it with some duck fat. I am wondering if that is going to be enough liquid for this guy or if we should just braise it, like a fricassee. Thanks, --Lisa |
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| Author: | cmd2012 [ Sun Feb 16, 2014 8:01 am ] |
| Post subject: | Re: Small old chicken |
Sounds like a soup chicken to me. But if not, I'd braise the heck out of it and serve it with something saucy. |
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| Author: | Amy [ Sun Feb 16, 2014 8:04 am ] |
| Post subject: | Re: Small old chicken |
I wouldn't SV. I kind of like the soup thought, but I'm sick, so soup sounds good. Amy |
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| Author: | ldkelley [ Sun Feb 16, 2014 8:19 am ] |
| Post subject: | Re: Small old chicken |
Thanks, all. My suspicions confirmed. Amy, feel better! --Lisa |
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| Author: | wino [ Sun Feb 16, 2014 9:06 am ] |
| Post subject: | Re: Small old chicken |
Lisa - What do the Chinese make with it? |
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| Author: | JesBelle [ Sun Feb 16, 2014 10:20 am ] |
| Post subject: | Re: Small old chicken |
Sounds like a spent layer. Lots of laying breeds are scrawny. So basically, a stewing hen. |
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