Hen Recipes for Sustainable Protein

After the laying period, hens are often disposed of at high cost, with limited value and poor handling. This technical note presents recipes by a Swedish celebrity chef to promote end-of-lay hen meat as a sustainable, safe, and affordable protein source. The initiative aims to increase the meat's value, improve slaughter practices, reduce waste, and support the food industry and consumers in adopting more responsible consumption. Dishes include hen curry and Peking hen, using basic kitchen equipment. Funded by the European Union, the project applies to all laying hen production systems.