Our stew hens come from the flock of laying hens that spend their seasons on pasture, scratching, foraging, and producing eggs through spring, summer, and fall. Each year we cycle the flock so we’re not overwintering large numbers of birds, and that means some hens are harvested in the fall and offered as stew hens.
These birds have lived active, pasture-based lives, which gives their meat a deeper, more pronounced flavor perfect for slow cooking. Stew hens shine in soups, stocks, broths, and any dish that benefits from long, gentle simmering.
Cooking tip: Simmer low and slow for several hours to create incredibly rich broth, then shred the meat for soups, pot pies, stews, or tacos.
Chicken Soup (perfect for stew hens) - https://www.seriouseats.com/classic-chicken-soup-recipe
Chicken & Dumplings - https://www.simplyrecipes.com/recipes/chicken_and_dumplings/
Homemade Chicken Stock / Bone Broth - https://www.thekitchn.com/how-to-make-chicken-stock-242389