Making stock - do I hang the chicken first?

[Annemieke]

I just got given a dead chicken by the neighbours. I'm very keen to make stock from it. I have experience of plucking pheasants but in that case I use them for meat. This chicken is too old for that.
I know you hang pheasants, but do you hang a chicken also, and how long for? And then I suppose I pluck it, and then cut it up and make stock the usual way?
Thanks! Love A.

[Odsox]

If it's old and been dead for a while, that is it's now cold, it will be difficult to pluck without dipping in very hot water.
Best bet would be to skin it instead, especially as you are not planning on roasting it. It's easy enough to skin, once you've made a start most of it can be pulled off like a sweater, the only part where it's really attached is down the backbone, the wings and tail.
This time of year I personally wouldn't hang it for longer than necessary, deal with it tomorrow.

If you cover it in cold water, bring it to the boil and simmer gently for an hour to an hour and a half, you will find the meat is lovely and tender, plus you'll still have loads of stock as well.

[doofaloofa]

When you say old, Annemieka, do you mean aged, or long dead?

[diggernotdreamer]

Yeh, did it just die or did someone actually despatch it???

[Annemieke]

It was dead for no longer than a day. I am hanging it for another day and hope to try and pluck it tomorrow (Saturday), put it in water with some vinegar and cook it on Sunday morning. Does that sound good?

[Annemieke]

PS I threw it out. Should not have hung it as it had been dead for a while when I got given it.

[Green Aura]

Good call. I don't think chickens are usually hung. I'm guessing your nose will have told you if it was going off, they're not shy at ponging!