Tonight I was teaching a friend how to make a basic roast chicken. When it was time to cut it up it was beyond tough. The meat was moist but terribly chewy. After the meal she looked at the package and it was a hen. Are hens typically chewy? Was there something I could have done to prevent this? I have been roasting chickens forever with the same recipe and I have alway had amazing success. I have never used a hen before.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)