What is a "soup chicken"

You've already guessed it correctly, soup chickens are basically old codgers that are too tough to roast or fry up. They may get tender enough to eat if you cook them slow for 2-3 hours but often even that won't make them palatable. The only reason I'd ever use them is if I wanted to make loads of chicken stock and didn't plan to use the meat.

I come from a long line of chicken soup makers and I can tell you that a soup chicken is the absolute cadillac for making soup. Yes, it takes long and yes it is more rubbery but this is how you make a real traditional soup.

I take a soup chicken and typically cut it up - this will speed the cooking and make it easier to maneuver in a pot - but not necessary. Keep the gizzard and neck in the soup but leave the liver out of the soup.

Put in a big stock pot and cover with water. Cooking is approx 3 or 4 hours but you want to look for the dark meet to begin to shred or loosen from bone. Towards the end you throw in a couple of cups of diced onion, a few diced carrots and celery stalks.

When done you can separate the meat from the bone and return the meat to the pot in sizes you prefer. Skim any scum and oil off the top (some oil is good for the soup but just a little). We normally fridge the soup over night to remove the hardened oil.

The stock will make a killer chicken soup which will need salt and pepper only but no bouillon. There is no comparison to a soup made with new chicken.

Some other tips I've learned - a french friend puts a full onion in the beginning stating the skin keeps the broth more clear. I sometimes make the stock first and throw more veggies in whole - then drain the whole thing and fridge the meat and liquid overnight. The next day I turn it into soup, adding the celery, carrot, onion and shredding the meat. The meat is so sturdy that you can make this a two meal dinner.

My mouth is watering....I'm going to have to go out and buy an old bird!!

A "soup chicken" used to be called a "stewing chicken." This just means that it is an older, tougher bird that should be cooked using a slow-cooking or stewing method in order to soften up the meat. Stewing chicken tends to have more flavor than young chicken, so it is ideal for soups and stews (obviously), but also for dishes that include small pieces of marinated chicken, minced chicken, or chicken that is cooked down and then used as a cooking ingredient in itself. An example of the latter is when finely diced chicken and its stock is used to make flavored fried rice dishes, sautéed or pan-fried noodle dishes, pilafs or paellas.

They are our old laying hens & rosters. To tough to eat. Feet & often head all go in the broth. Slow cook overnight or 24 hours for old rosters. Remove meat from bones. Cut up add back to broth. Spice as you like. Freeze. For soup or stew. Pluck& gut birds first.