Using old hens to nourish the body is a long-standing folk belief, perhaps because the longer an old hen lives, the more essence it accumulates, thus making it more effective for replenishment. But the reality is: old hens contain excessive chicken fat, and the longer they live, the higher the proportion of fat content. This is the same for all animals, and even follows the same development pattern as the human body—the older they get, the lower the proportion of muscle and the higher the proportion of fat.
The decrease in muscle proportion in old hens is accompanied by muscle atrophy. The reduction in muscle elastic fibers leads to a diminished water-holding capacity, making the meat coarse and tough. Furthermore, the aging of connective tissue makes it difficult to tenderize even after prolonged cooking, thus making it less digestible and absorbable by the gastrointestinal tract. Therefore, chickens raised for less than a year are generally considered more delicious. Chickens under one year of age are suitable for both boiling and stewing; they cook down easily, becoming tender and酥烂, with a fresh and pleasant taste.
Despite its shortcomings in culinary use, the old hen has one advantage: hens that are raised for several years are typically free-range. Even if they have more fat, the aroma of their soup is invariably better than that of commercially raised chickens. This is likely the best reason why people enjoy using old hens for nourishing soups. While you can't count on its nutritional value, its good taste can stimulate the appetite and improve one's mood!