Slow Cooker Chicken

  • Remove giblet bag from body cavity.
  • Rinse inside and out.
  • Place chicken in 6 quart slow cooker (preferably on wire rack)
  • Cook at high setting for 5 to 6 hours or at medium setting for 7 to 8 hours or until meat thermometer reads 190 degrees F when inserted into breast

Baked Hen

  • Remove fat from neck and body cavity.
  • Return tail and legs to tucked position.
  • Place hen, breast side up, on rack in dutch oven or pan with tightly fitting lid.
  • Add 1/2 cup water to bottom of pan; cover.
  • Bake hen in moderate oven (350 degrees F) until tender, 3 to 3 1/2 hours. Remove lid and brown 15 minutes.
  • Remove and discard skin before serving.

Fricasseed Hen

  • Cut hen into pieces.
  • Dip into seasoned flour.
  • Brown in hot fat 1/4 inch deep in heavy skillet.
  • Add 3 cups water, 1 onion chopped, and 1 teaspoon salt. Cover. Simmer until tender, 2 to 2 1/2 hours.
  • Thicken broth, if desired.
  • To cook neck and giblets: simmer in salted water until tender, about 20 minutes for the liver and about 2 1/2 hours for the other pieces.