A baking hen is a mature, egg-laying chicken. While younger chickens make succulent bakers, roasting an older hen can be tricky. Baking hens can be purchased at most large grocery chains. Follow tips to add moisture to your bird while cooking or expect a tough, bland dinner disaster.
Things You'll Need
- Baking hen
- Clay baker with lid
- 6 cups water
- 6 cubes chicken bullion
- 1 stick butter
- 2 large yellow onions, peeled
- Garlic salt
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Remove and discard the giblet packet from the cavity of a 2 lb. to 3 lb. hen. Rinse the hen under cold running water. Place the onions inside the empty cavity of the hen and place the hen in the clay baker.
Dissolve the bullion in the water. Melt the stick of butter and add it to the bullion mixture. Slowly pour the mixture over the hen. Season well with garlic salt and pepper.
Place the lid on the clay baker, and place baker into a 350 Fahrenheit degree oven. Cooking time for hens will vary depending on weight. Cook all hens for one hour, plus an additional 30 minutes per pound.
After one hour, remove the lid from the baker and baste the hen with the stock in the pan. Baste the hen once every 30 minutes thereafter. Place the lid back on the clay baker and allow the hen to cook until golden brown and tender.