Stewing hen or Free-range chicken for chicken broth?
I'm going to make for the first time chicken broth that I'd use for my cooking. I have the recipe ready, but my problem is that of chicken.
Specifically, I can get both stewing hen and organic free-range chicken in where I live (For the record the stewing hen is frozen) . Which one would be a better choice for making a chicken broth? Thanks!
America's Test Kitchen recommended buying ground chicken. I tried it and it is much easier than whole or boiled chicken. But the taste? I couldn't reall tell the difference between canned broth and is so much easier than scraping the fat off the top of my home-made broth.
That recipe was my reason to stop subscribing to CI - although I realize it is designed to be a quick way to make chicken soup from scratch on a weeknight, it is a wasteful and expensive method that flies in the face of CI's ethos.
As to OP's question, absolutely use the stewing hen (a.k.a. fowl). It will provide maximum flavor for minimum investment. Using a free-range chicken for broth/stock is like using Chateau Lafite Rothchild to deglaze the meatloaf pan.