stewing hen
An older laying hen whose firm meat only turns tender with long simmering and gives a rich, full-bodied broth.
Stewing hens are sold by butchers, at markets, by poultry farms and often frozen in supermarkets; in English-speaking countries they are most likely found in halal or Asian shops or ordered ahead from a farm.
Substitute:
A regular roasting chicken works but gives a milder, thinner broth and is done after about an hour rather than two to three; extra wings, backs or chicken feet give the broth more body.