Friday, March 11, 2011


I let the carcass sit (as recommended) for 3 days stuffed with lemon and onion. I used roasted garlic oil and a poultry rub.

Then I overcooked it.

Because of the low fat ratio (compared to a factory raised bird) the meat, although amazingly flavorful was rubbery and mostly inedible. I am now making stock for Avgolemono soup.

BTW old hen stock has an amazing fragrance and flavor.

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