John Myers
Soup chickens are not broilers, but 12 to 15-month-old former laying hens. For this reason, the 1 to 2-kilogram animals have a lower meat content, but their fat content is significantly higher. In soups and stocks, the fat, together with the cooked meat fibers and bones, provides an intense taste.
If you want to cook chicken soup, chicken stew or fricassee, always use the soup chicken. Its flesh is hard to tough and softens when cooked or stewed, but not tender. After cooking, it can be used for fricassee or chicken salad. To benefit from the healthy properties of the soup chicken, cook it whole. Fresh and frozen specimens are equally suitable for this.
Fresh chicken soup has been proven to have a beneficial effect on colds and flu: when the soup chicken is cooked, the protein cysteine is transferred to the broth. Cysteine has an anti-inflammatory and decongestant effect and can thus support the recovery process.
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