| http://www.w3.org/ns/prov#value | - According to Harvey Ussery, author of The Small-Scale Poultry Flock, the trick to preparing an old hen (or a culled mature cock) is long, slow, moist-heat cooking. ???The best choice of all is to use the bird to make fabulous broth, which will be far better than broth from a younger bird,??? Ussery says.
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