"Hard fowl" is a term we use for chickens properly grown to maturity for at least six months. If there's a farm selling ex-layers, then your "hard fowl" would be at least two years old, a "spent hen" or "yard cock." If you are able to get a bird that is old enough, the skin will be firm and taut; and with very little fat under it, you'll see that the meat is darker. Most of the fat, if there's any at all, is around the base of the neck or at the other end of the body cavity. You'll need a "Chinese chopper" or sharp cleaver to cut this bird up. In the USA or Europe, a more mature bird may be identified as a roaster, and sold whole. If you are using a younger chicken (a fryer or parts that are already prepared, cut up etc) your cooking time will be shorter, and require you to add little or no water.
[How to cut up a whole fowl: Using a sharp knife or chopper, remove the wings along the joint into the breast; remove the leg and thigh at the hip joint. Separate leg and thigh at the joint or chop just above the joint on the thigh and just under the joint on the leg - this gives three pieces. Separate the wing pieces at the joints. Separate the back from the breast by cutting down the sides and through the joint at the collar bone. Cut down the back bone and along the middle of the breast bone. Cut each side of the breast into three or four pieces through the bone. Cut each side of the back into two or three pieces.]
Roaster or "hard fowl," cut up as above, 4-5 lbs
Ginger, piece the size of an egg, sliced thin
Garlic, 4 cloves, crushed
Salt, teaspoon or to taste
Soy sauce, 3 or 4 tablespoons
Beer, one bottle (or half cup of dark or gold rum)
Brown sugar, two heaping tablespoons
Cooking oil, 2 or 3 tablespoons
Tomatoes, 2 or 3 small, cut up
Sprig of thyme
Hot pepper, whole or sliced with seeds removed
Mushrooms, optional
If possible season the chicken with ginger, salt and soy sauce for an hour or so, or overnight.
Heat a deep pot over medium to high heat. Add oil. Add sugar. When the sugar just starts to bubble, add the chicken pieces, reserving the liquid until the chicken has browned. Cook at medium to high heat and stir to brown the chicken - about 10-15 minutes. Reduce heat to medium. When chicken pieces are browned (not burned), add other seasonings - garlic, tomato, thyme, the soy sauce etc that was used to marinate, hot pepper if sliced. Add the beer. Bring to bubbling point, about five minutes. Cover, and reduce heat to medium to low. You will need to cook for 45 to 60 minutes (or sooner) until the chicken is tender.
Cook covered, stir every eight to ten minutes. If the liquid dries down, add water, a little at a time - you don't want a soupy sauce, but a well-blended gravy. Add mushrooms if you like when the chicken is simmering. If you are using a whole pepper, put it in to steam for five minutes before you turn off the heat.
Serve on white rice with a vegetable like stir fried bodi or zucchini.
STIR FRIED ZUCCHINI
Zucchini, two, sliced
Garlic, 2 cloves, crushed
Olive oil, just enough to cover the bottom of the pot
Salt, couple pinches or sprinkle
Heat pot at medium. Add olive oil and garlic. When the garlic is sizzling and just turning brown, add salt. Toss in all the zucchini slices and cook at medium to high, turning frequently until the thinnest slices become translucent. Remove from heat.
[How to cut up a whole fowl: Using a sharp knife or chopper, remove the wings along the joint into the breast; remove the leg and thigh at the hip joint. Separate leg and thigh at the joint or chop just above the joint on the thigh and just under the joint on the leg - this gives three pieces. Separate the wing pieces at the joints. Separate the back from the breast by cutting down the sides and through the joint at the collar bone. Cut down the back bone and along the middle of the breast bone. Cut each side of the breast into three or four pieces through the bone. Cut each side of the back into two or three pieces.]
Roaster or "hard fowl," cut up as above, 4-5 lbs
Ginger, piece the size of an egg, sliced thin
Garlic, 4 cloves, crushed
Salt, teaspoon or to taste
Soy sauce, 3 or 4 tablespoons
Beer, one bottle (or half cup of dark or gold rum)
Brown sugar, two heaping tablespoons
Cooking oil, 2 or 3 tablespoons
Tomatoes, 2 or 3 small, cut up
Sprig of thyme
Hot pepper, whole or sliced with seeds removed
Mushrooms, optional
If possible season the chicken with ginger, salt and soy sauce for an hour or so, or overnight.
Heat a deep pot over medium to high heat. Add oil. Add sugar. When the sugar just starts to bubble, add the chicken pieces, reserving the liquid until the chicken has browned. Cook at medium to high heat and stir to brown the chicken - about 10-15 minutes. Reduce heat to medium. When chicken pieces are browned (not burned), add other seasonings - garlic, tomato, thyme, the soy sauce etc that was used to marinate, hot pepper if sliced. Add the beer. Bring to bubbling point, about five minutes. Cover, and reduce heat to medium to low. You will need to cook for 45 to 60 minutes (or sooner) until the chicken is tender.
Cook covered, stir every eight to ten minutes. If the liquid dries down, add water, a little at a time - you don't want a soupy sauce, but a well-blended gravy. Add mushrooms if you like when the chicken is simmering. If you are using a whole pepper, put it in to steam for five minutes before you turn off the heat.
Serve on white rice with a vegetable like stir fried bodi or zucchini.
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| Stewed chicken, with mushrooms |
Zucchini, two, sliced
Garlic, 2 cloves, crushed
Olive oil, just enough to cover the bottom of the pot
Salt, couple pinches or sprinkle
Heat pot at medium. Add olive oil and garlic. When the garlic is sizzling and just turning brown, add salt. Toss in all the zucchini slices and cook at medium to high, turning frequently until the thinnest slices become translucent. Remove from heat.
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| Zucchini, stir-fried in garlic |
Your 'hard fowl' looks delicious!! I'm going to look for one next week, normally we can get them around Christmas, and make it for the boys, .....your recipe is mouth watering
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