A mature chicken of about 10 months of age is almost always cooked by Braise or Stew cooking method.
A mature chicken, which is over 10 months old and weighing in the range of 4 to 7 pounds. Their meat is very flavorful but tougher than that of the broiler-fryers and roasters.
They are best used for stews and soups, or should be cooked slowly with a moist heat method such as simmering or braising.
The main cooking method for Mature birds should be Braise or stew,
Braising involves cooking large pieces of meat or chicken partially covered in liquid, while stewing uses smaller pieces of meat totally immersed in liquid.
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