Hi All,
I found stewing hens at Harrison's Poultry Farm in Glenview, IL. (for those members that are in Chicago, it's a great resource for poultry products!)
My question is, has anyone used sous vide for a stewing hen? What time and temps have you used and what kind of results have you had?
I am specifically trying to do this:
I made a half gallon of Mole
Cut up the Hen and threw it in a 2 Gallon bag with the Mole
I tried 160 for 5 hours and tried one wing and it was still tough.
The tenderloins under the breast, however, were tasty and tender though. Those are gone now.
I put the legs, thighs, one wing, and the breasts back in at 160F. I'm gonna check in a few hours... Unless someone here says don't bother until tomorrow next morning or later.
Thanks all!
Any help is appreciated.
Jim
