Wow! I bought a "baking hen" a couple of weeks ago. Note the parentheses, I am being sarcastic
After thawing the frozen bird, I was ready to bake it for supper last night.
And the Meat Thermometer Said...
I baked the hen using a meat thermometer and took it out when it reached the correct temperature for poultry. Pushing gently down on the drumstick of the bird, I found that there was very little yield in that drumstick joint. Quickly, I relocated the meat thermometer from the middle of the breast to the back of the breast by the thigh. Yep, the thermometer still read 160 degrees Fahrenheit. The bird was done.
A Rubber Chicken or a Tough Old Bird?
However, after letting it rest for 20 minutes, my serrated knife acted like I was trying to cut through a firm, rubber ball. After switching to a newly sharpened butcher knife, I managed to cut off some breast meat for supper. The meat was done and wasn't dry, BUT Bill and I had to cut it up with steak knives. Our jaw muscles had a nice workout though.
Laughing through our meal of "tough old bird", we finished dinner and the remainder of the "baking hen" went into a large pot of water on the stove. Once the water started simmering, I tried to stick a fork into the bird every 30 minutes. It took two full hours of simmering to make that hen fork tender!
I am positive I bought the world's oldest baking hen AND it should have said stewing hen on the outside wrapper!
To conclude this post, chicken and noodles will be on the Bonham menu next.
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Thank-you so much for stopping by and visiting. SalleeB