Stewing Hen
Stewing Hen
Low PUFA
Corn & Soy Free
Mobile Pasture-Raised
- Collagen rich
- Corn & Soy Free
- Low PUFA
- Mobile Pasture-Raised on diverse pastures
- Regenerative & Sustainable
- Maximal Nutrients
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Preservative & Chemical Free
- Description
- Ingredients
- Standards
- Best Uses
Upgrade your broth and soup-making with our LowPs™ Stewing Hens – the traditional, nutrient-packed chickens that our ancestors relied on. These “retired egg layers” spent up to 2 years free-ranging on the farm, living their best lives before transitioning to nourish you and your loved ones. Unlike the 7-10 week lifespan of meat birds, these stewing hens are packed with collagen, minerals, and essential nutrients you won’t find in typical meat birds. While they don’t offer as much breast and muscle meat, they more than make up for it with their rich collagen content and superior nutrient density. Braise them in a large pot or dutch oven, and you’ll get not only tender, savory meat but also a nutrient-rich bone broth in one simple, delicious cooking session. A true culinary upgrade!
These stewing hens are even more special due to their custom-made, corn and soy free LowPs™ diet! Lab tested to contain 81% less PUFA than conventional chicken.
Raised in harmony with nature, our chickens are needle-free, meaning no pharmaceutical interventions are used or needed (no vaccines, antibiotics, dewormers, or hormones). The result? A more nutrient-rich, clean product you can feel good about.
These stewing hens are even more special due to their custom-made, corn and soy free LowPs™ diet! Lab tested to contain 81% less PUFA than conventional chicken.
Raised in harmony with nature, our chickens are needle-free, meaning no pharmaceutical interventions are used or needed (no vaccines, antibiotics, dewormers, or hormones). The result? A more nutrient-rich, clean product you can feel good about.
Stewing hens provide a ton of nourishment and collagen, making them an excellent choice for creating rich, flavorful broths. To get the most out of this cut, braise in a large pot or Dutch oven, or cook on low in a slow cooker. Simply cover the hen with water or stock, add your favorite herbs and vegetables, and simmer on low heat for several hours to extract all the rich nutrients. Once cooked, save the braising liquid in glass mason jars for later use. The meat will be extra tender and flavorful, perfect for shredding and adding to tacos, salads, or rice bowls.
Traditional Recipes from Various Cultures:
1. Chicken and Dumplings (USA): Simmer a stewing hen with carrots, celery, onions, and thyme to make a rich broth. Add dumplings on top and let them steam until cooked through for a comforting, hearty dish.
2. Coq au Vin (France): This classic French dish is made by braising a stewing hen in red wine, with mushrooms, onions, garlic, and herbs. The slow-cooked bird absorbs the flavors of the wine, creating a rich, tender meal.
3. Chicken Adobo (Philippines): Stewing hens are marinated and simmered in a mixture of soy sauce, vinegar, garlic, and bay leaves. The long cooking process helps tenderize the meat and infuse it with bold, savory flavors.
4.Sopa de Pollo (Mexico): In this traditional Mexican chicken soup, stewing hens are simmered with vegetables like corn, carrots, and potatoes, along with cilantro and lime, creating a flavorful, nourishing broth.
5. Borscht (Eastern Europe): Stewing hens can be used as the base for a rich, hearty borscht. The long, slow simmering process enhances the flavor of the broth, perfect for pairing with beets and sour cream.
Traditional Recipes from Various Cultures:
1. Chicken and Dumplings (USA): Simmer a stewing hen with carrots, celery, onions, and thyme to make a rich broth. Add dumplings on top and let them steam until cooked through for a comforting, hearty dish.
2. Coq au Vin (France): This classic French dish is made by braising a stewing hen in red wine, with mushrooms, onions, garlic, and herbs. The slow-cooked bird absorbs the flavors of the wine, creating a rich, tender meal.
3. Chicken Adobo (Philippines): Stewing hens are marinated and simmered in a mixture of soy sauce, vinegar, garlic, and bay leaves. The long cooking process helps tenderize the meat and infuse it with bold, savory flavors.
4.Sopa de Pollo (Mexico): In this traditional Mexican chicken soup, stewing hens are simmered with vegetables like corn, carrots, and potatoes, along with cilantro and lime, creating a flavorful, nourishing broth.
5. Borscht (Eastern Europe): Stewing hens can be used as the base for a rich, hearty borscht. The long, slow simmering process enhances the flavor of the broth, perfect for pairing with beets and sour cream.
