It again is butchering time. O Wise One and I thin out the older hens that have slowed down laying. They are the best chicken for soups, gumbos and dumplins because they can hold up to hours of simmering where a younger and more tender bird has a tendency to fall to pieces or get stringy. My mama used to call these "stewin hens". Ours were butchered and the meat cooked and picked off the bones.
Then the rich golden broth is strained and the meat is put back into hot jars and the hot broth poured back over the meat.