Hen Half

Hen Half is one longitudinal half of a dressed mature hen, divided through the breast and back to produce two sides containing corresponding breast, wing and leg portions. Compared with similar cuts from young broilers, mature-hen portions are commonly selected for stewing, broth production and long, moist cooking. The half-bird format reduces preparation time for processors and gives kitchens flexibility in making large-stock batches.

Quality Details

The cut should be evenly divided with consistent retention of wing, thigh and drumstick, allowing for the agreed dressing style. Inspection should cover completeness of evisceration, skin cleanliness, feather removal and bone splintering along the breast and backbone. Buyers may require matched side weights and a specific amount of retained back.

Wholesale Handling

Hen halves can be positioned cut-face inward or protected with liners to reduce dehydration and abrasion in cartons. The packing arrangement should reflect the longer cooking applications of mature-hen meat. Clear identification as hen, not young chicken, is important on commercial labels.

Specifications

Product

Hen Half

Category

Whole Birds

Storage temperature

Frozen storage guidance: -18°C or colder; verify actual product label

Transport temperature

General quick-frozen transport guidance: -18°C or colder; confirm contract setpoint