Stewing fowl versus mature chickens?
Hi< i have been buying "mature chickens" that come in once a year. these chickens are HUGE, meaty, flavorful perfect for stewing and curries. They are tough and have hard bones but are wonderful to work with.
Other stewing chickens or " stewing fowls" are these scrawny little things that look they were starved all their lives. make an ok stock but toss the meat, not even worth keeping. Are these sorry creatures what happens to egg layers? unfortunately these are all thats available the rest of the year.
I'd like to know if anyone knows something about the large "mature chickens"? where they come from. next year I will ask the butcher.
They come in to my local grocery only once a year at a fantastic price. I usually buy several.
ps I live in western canada.