Cooking mature chicken

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Most chickens sold in American supermarkets are slaughtered when very young and tender, to provide the greatest possible versatility in cooking. The only problem with this practice is that the birds are rather bland, because they haven't lived long enough to develop a strong chicken flavor. That's not the case with stewing chickens -- larger older hens and roosters that have lived long, full chicken lives. Although they're too tough for many popular recipes, their rich flavor makes them perfect for soups and stews.
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How to Cook an Old Rooster (or Hen!)

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4 Ways to Cook a Tough Old Chicken (or a Rooster) and Make It Tender

Mature Chickens are available all year long. The Chicken should not have any defects, cuts or broken bones. It should not have any lingering feathers either. The skin color can range from cream white to corn yellow. Any color within this range indicates suitable quality. The differences in color are only a byproduct of the feeding practices of the poultry farmer.
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4 Ways to Cook a Tough Old Chicken (or a Rooster) and Make It Tender

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That is what my mom use to say when referring to my great grandmother. There was no disrespect there because she was tough. She was born in , lived through the Great Depression, farmed her whole life, survived many illnesses and surgeries, outlived her husband, daughter, and her 5 siblings, and still lived to almost 90 years old.
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