Stewing hens are older and can no longer lay eggs. They’ve gone through “henopause” (yes, that is an actual term used by people in the industry). Because they’ve been raised primarily for egg production, they’ve had time to develop stronger bones and leaner meat than chickens raised primarily for meat. Because of this, stewing hens are packed with nutrition and are perfect for making casseroles and soups. They’re also a go-to when making fricassée or dumplings.