What's up with Suppenhuhn?

[MBell 80]

Hello culinary TTers, 

 

As someone that prides himself as being a pretty good cook, I have to ask, does anyone know what the heck is up with Suppenhuhn? Don't get me wrong, I know they are for soup (my German isn't THAT bad). However, I often buy Suppenfleisch and slow-roast it in order to make it soft and tender. I've never had a problem doing this. Moreover, I understand the fact that different cuts of meat have different textures (due to the use of the muscle, amount of fat, etc.). But today I bought a Suppenhuhn to roast. I did this over the "normal" chickens I get here in DE due to the size - it was like 1/2 again bigger than the tiny things offered here. (Yes, I know my American chickens are pumped full of hormones and crap, but I miss having a chicken actually big enough to stuff (please save jokes)). Well, I cooked it like I normally do; this included regular basting and even use of a syringe to inject juice directly into the meat. The result was a juicy bird that was practically rubber! Seriously, halfway thru cooking the skin "snapped" like over-streched elastic, and the meat was chewy like a tough steak.

As mentioned, I understand that other meats like beef might have a tougher texture based on the cut, but are these "chickens" entirely different species? How can a chicken vary so much from another chicken? Sure, I've overcooked a bird now and again making it dry, but I've never had one rubbery like this. 

Any input?

[franklan 6,030]

As mentioned, I understand that other meats like beef might have a tougher texture based on the cut, but are these "chickens" entirely different species? How can a chicken vary so much from another chicken? Sure, I've overcooked a bird now and again making it dry, but I've never had one rubbery like this. 

Any input?

You see, mankind has created different types of chicken, just like different types of dogs have been created. That's called breeding.

 

Some breeds of chicken are gaining weight very fast and are ready to be slaughtered at the age of 40 days (!). That is that type of chicken that you are used to and consider "normal".

 

Now, there is another breed of chicken: Those that barely gain weight but produce eggs like mad! And after laying eggs like mad for aprox. 18 month (!), this tough breed of chicken is sold as "Suppenhuhn".

 

So (as you already figured out), the only thing you can do with a Suppenhuhn is boil the sh*t out of it and turn it into a good soup. The meat is crap, as this chicken is *old* and of a breed that isn't supposed to have great meat anyway.  

 

 

Let me also point this out: If the average chicken in D is too small for your uses, you might want to buy and try "Poularde": http://www.lebensmittellexikon.de/p0000490.php

[westvan 9,706]

A Suppenhuhn is not meant to be roasted. It's bigger because it's older and tougher. People use it for chicken soup, casseroles or chicken a la king.

[MBell 80]

You see, mankind has created different types of chicken, just like different types of dogs have been created. That's called breeding.

Sensing a slight tone of smart@$$, I'll say one good turn deserves another. Actually, "breeding" is the simple act of reproducing offspring. Controlled breeding is called "husbandry". Also, chickens only have the capacity to lay one egg per day (per my friends that raise chickens), unless they are mated and lay fertilized eggs. In that case, I'm not sure how often the turnover is - so maybe it is "like crazy".

 

That said, I openly admit I had no idea that the way the chickens are used makes such a difference to the outcome. Really, thanks for the lesson, and thanks for pointing me in the "Poularde" direction. :-) 

[Starshollow 6,070]

We have a couple of chicken in our garden. For the eggs. Recently we had to slaughter/butcher the first chicken which after two years life did not produce eggs anymore and was rather mean to the new chicklets.

I thought it looked tender enough to BBQ it, slow roasting on our gas grill with never more than 150 degree C for long-time.

Still was stringy and chewy and like rubber. Tasty, yes, but not really enjoyable unless you are into Chicken jerkies :-)

 

Normal chicken, i.e. the ones you get served or buy at the supermarket for roasting have maybe had 6-12 weeks tops before butchered. Hence they are so tender. A suppenhuhn by definition is an old hen that is only good to be cooked, not roasted.

 

Cheerio

 

[PLS 914]

REWE here has sometimes Ki-Roy chicken for roasting, some of which are big, but they are from somewhere in NRW, so I don't know about the availability outside of NRW.  The local farmers store has from time to time chicken and they are pretty big for German standards and I have seen bigger ones which aren't Suppenhuhn on the weekly market.

[tor 17,438]

that's like 5 posts in 3 days...you are on fire MB

[tor 17,438]

[ant3269 14]

A Suppenhuhn is usually an egg laying chicken that has become to old to produce eggs at a profit making rate.They are then killed and sold as Suppenhuhn which would be used to make a soup-Stay away from them !!

[Guest]

great for soups and dog food, my dog loves them.

[Boots 1,930]

Use it for stock.

Dismember the carcass, removing the skin and any fat from inside the carcass.

Put the fat and skin over a low heat to render it (if there's not much, add a bit of oil)

Add roughly chopped onions and brown them. This will give you a rich, darker, tasty stock.

Add chopped celery, carrots, leek (optional) bay leaf, fresh parsley and thyme. Black Peppercorns.

Add the chicken parts and then cover all with plenty of water.

Simmer for an hour or more - tasting occasionally - or until it tastes good.

 

Strain into a heatproof dish while still hot. This is important so you get all the fat, where the flavour is.

1) If you want a clear stock, put it in the fridge and strip the meat off the carcass for the cat, or guests you don't like.

2) If you want a rich, jelly-like stock, bash up the bones and flesh and squeeze the lot through a colander. Mother called this 'using the squawk' - she could reduce a whole chicken to about two tablespoonfuls of mush.

[Metall 14,557]

Excellent classic stock recipe, I do that, too. Suppenhuhn is perfectly fine.

[Thai 350]

A Suppenhuhn is usually an egg laying chicken that has become to old to produce eggs at a profit making rate.They are then killed and sold as Suppenhuhn which would be used to make a soup-Stay away from them !!

Exactly. It is called Suppenhuhn, because it is too old to taste good roasted. It can only be used for soup and has to be boiled a very long time, which makes an excellent broth.

[fugly 58]

Overnight Slow cooker fodder, just curry the bejeesus out of it, job done. 

[Eupathic Impulse 335]

You can make an old chicken into a kind of dry curry by adding minced garlic and ginger, salt, a goodly amount of chili powder, and enough turmeric to turn everything yellow.  Sautée the cut up chicken until cooked through. Fresh coriander optional at the end.  It's fairly tough on the teeth but delicious.

[Uncle Nick 6,245]

@tor: I guess that's where chicken breast comes from.