Small old chicken

ldkelley · **Joined:** Tue Dec 23, 2008 8:06 pm **Posts:** 935

So we bought something called a "small old chicken" at our local Asian market yesterday. It is a very scrawny, small whole chicken. Less than 3 pounds, and nothing "plump" about it.

Asher was thinking we could sous vide it with some duck fat. I am wondering if that is going to be enough liquid for this guy or if we should just braise it, like a fricassee.

Thanks,

--Lisa

cmd2012 · **Joined:** Thu Oct 06, 2011 7:53 pm **Posts:** 946

Sounds like a soup chicken to me. But if not, I'd braise the heck out of it and serve it with something saucy.

Amy · **Posted:** Sun Feb 16, 2014 8:04 am

I wouldn't SV. I kind of like the soup thought, but I'm sick, so soup sounds good.

Amy

ldkelley · **Joined:** Tue Dec 23, 2008 8:06 pm **Posts:** 935

Thanks, all. My suspicions confirmed.

Amy, feel better!

--Lisa

wino · **Posted:** Sun Feb 16, 2014 9:06 am

Lisa - What do the Chinese make with it?

JesBelle · **Joined:** Fri Jan 16, 2009 7:50 pm **Posts:** 2062

Sounds like a spent layer. Lots of laying breeds are scrawny. So basically, a stewing hen.

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