A mature chicken, typically more than about 10 months old, valued for slow, moist cooking methods rather than quick roasting or grilling. Compared to a young broiler chicken, it has a tougher, more fibrous texture and a deeper, richer flavor that benefits from long, gentle simmering in liquid. It is a traditional way to use older laying hens once egg production declines, and appears in dishes such as chicken and dumplings, chicken pot pie, Filipino adobo, and Chinese red-cooked chicken.