Hen

Hens are commonly used in soups, stews, roasts, and braises. They are also popular in traditional dishes such as coq au vin, hen dumplings, and various curries. The robust texture of hen meat holds up well to slow-cooking methods, allowing flavors to penetrate and resulting in tender, fall-off-the-bone meat.

A 3.5-ounce (100-gram) serving of cooked hen meat typically contains around 215 calories.

This serving size provides about 24 grams of protein, which is essential for muscle growth and repair.

The fat content is approximately 12 grams, with a mix of saturated and unsaturated fats.

Hens offer negligible carbohydrates, making them a suitable option for low-carb diets.

Hens are a good source of B vitamins, including niacin, B6, and B12, vital for energy production and brain health.

They also contain important minerals such as phosphorus, selenium, and zinc.

The high protein content in hen supports bodily functions and the immune system. B vitamins help maintain healthy skin and eyes, while minerals like selenium act as antioxidants, combatting oxidative stress.

Consuming hen with skin increases intake of saturated fats, which in excess can lead to heart disease. As with all poultry, there's a risk of foodborne illness if not cooked properly.

Hens are featured in numerous recipes from hearty pot pies to rich broths and spicy jerk chicken. They can also be roasted whole for a traditional family meal.

Braising, roasting, stewing, and slow-cooking are favored methods for preparing hen to ensure the meat becomes tender and flavorful.

Hens pair well with robust flavors like garlic, rosemary, and thyme, as well as with a variety of vegetables such as carrots, potatoes, and onions.

The hen is a culinary staple with a rich history, providing a hearty and nutritious component to dishes across various cuisines. Its adaptability in cooking and robust flavor profile make it a favorite among home cooks and professional chefs alike.