Fowl, or Stewing Chicken female chicken usually at least 10 months in age, generally weighing 6 pounds or more, with a fully hardened breastbone chickens have noticeably tougher meat than younger ones, and the breast meat is particularly prone to drying out They are best reserved for dishes like soups, and stews, stocks, and braises The leg meat in particular works well in braises, where the large amount of connective tissue slowly converts to gelatin, adding richness and body Some markets regularly carry stewing chickens (check out ethnic markets in ...works well in braises, where the large amount of connective tissue slowly converts to gelatin, adding richness and body Some markets regularly carry stewing chickens (check out ethnic markets in