Old hen refers to female chicken that is typically 2 to 4 years old. It is known for its intense, deep, aromatic chicken flavor, creating a rich stock. This intense flavor is attributed from the extended time that the bones and fats are given to develop. The meat may be tougher than younger chicken, though is not inherently inedible. Old hen is often preferred in soups and stews, where the long, slow cooking methods can enhance and bring out its remarkable flavor and render the meat to be incredibly tender. Some cultures such as in Singapore, the old hens are traditionally used for chicken rice and as the broth for steamboat. Old hen meat is a good source of protein with low fat content, but higher collagen content. Collagen is a protein that supports skin elasticity, improves joint health, and gut health. Old hen meat consists of various vitamins and minerals, including B vitamins, choline and magnesium. Each old hen weighs about 1.2 kg to 1.3 kg.
