de gallina
Higher in protein and iron than younger poultry, with greater fat content that contributes to richer flavor and more satisfying broths. Contains significant B vitamins, particularly niacin and B12.
About
De gallina refers to hen meat, specifically poultry from mature female chickens (Gallus gallus domesticus). Unlike younger broiler chickens raised primarily for meat, hens used for de gallina are typically older laying birds or dual-purpose breeds that have finished their productive egg-laying years. The meat is darker, more flavorful, and tougher than that of younger birds, with a higher fat content and more developed connective tissue. Traditional in Spanish and Latin American cuisines, de gallina has been a staple in home cooking for centuries, prized for its rich flavor and suitability for slow-cooked preparations that render the meat tender and develop deep, savory notes.
Culinary Uses
De gallina is featured prominently in slow-cooked stews, soups, and braised dishes where the extended cooking time transforms the tougher meat into tender, flavorful fare. In Spanish cuisine, it appears in traditional recipes such as gallina en escabeche (pickled hen) and cocidos (hearty boiled dinners). Latin American kitchens utilize de gallina extensively in dishes like Peruvian ají de gallina (a creamy, spiced sauce), Mexican caldos and mole preparations, and various guisados (stews). The rich stock produced by simmering de gallina is highly valued in broths and consommés. The meat pairs well with robust spices, acidic elements like vinegar or citrus, and long, moist cooking methods.