Breast fillets processed from using spent chicken which are very tough are more nutritious, tender and highly acceptable than the traditional fillets. The breast fillets can be prepared in microwave oven (grill)/ hot air oven and has shelf life of 15 days at refrigeration temperature (4±1 °C). 

A process for preparing delicious chicken chunkalona from a combination of minced spent hen meat (60%), pre-marinated tender broiler meat chunks (25%) along with binders, extenders and seasonings was optimized. The product packaged in retortable 3ply laminated (polyester/foil/pp) pouches and then 2 subjected to retort processing (1 kg/cm ; 30 min.) had microbiologically safe and organoleptically acceptable shelf-life of 2 weeks under ambient (25°C) storage. 

Chicken gizzard pickle is a comparatively cheap fast food with prolonged storage stability at room temperature. Small entrepreneurs may be attracted to produce and market the product by meager financial investment. Gizzard pickle (oil based as well as vinegar based) contained about 22% crude protein and 9 to 10% total lipids with calculated caloric yield ranging from 262 (vinegar based) to 282 (oil based). These pickles can be stored at ambient temperature (34°C) for 45 days during summer and rainy season and for 75 days in winter (26°C). 

CARI CHICKEN MEAT BADDI is formulated by using poultry meat, petha, white lentil, white paper etc. The final emulsion made after mixing of above ingredient is dried out at 55-60 ºC for 12 hours. For making Chicken Baddi spent hen meat also can be utilities. Cooking yield of the product is 35.75%. Nutritional value: Per 100 g of Baddi is Protein 55.67 %, Fat 7.69%, Ash 0.37%, Fibre 3.31 % & Moisture 0.65%. It can be stored at room temperature for more than 4 months. CARI Chicken Meat Baddi is healthy village foods that are rich in tradition and taste which ultimately address the malnutrition, spent hen meat acceptability issue for overall benefit of society.  

It is a popular traditional meat product throughout the country but lacks effective storage life while compared with citrus fruit based pickle. Good quality of chicken meat pickle was developed in our lab using brine dipping methods. Can be stored up to 4 months at room temperature 

Spent chicken meat (layer bird and breeder birds) can be well utilized to produce this product and may also a ract a premium price. Chicken Tikka, a traditional/ethnic meat product of the country was developed using common naturally occurring ingredients. Spent hen meat is tough but will become so during preparation of this product. Can be stored up to 30 days at 4 °C temperature

Chicken pa y can be prepared with meat from spent hens. The recipe has been standardized. It has been found from the studies that chicken fat can be used up to 12% in preparation of the product. The pre-cooked patties can be stored for 10 days under refrigeration (4°C) and 60 days in the frozen (-18°C) state.

The technology for development of restructured chicken steaks utilizing spent hen meat has been standardized. A combination of textured soy protein and milk co-precipitate was found much more acceptable as extender and could be incorporated up to 30% level in chicken steaks' formulation. Packaging and shelf-life studies of the product indicated a refrigerated shelf-life of 9 days for vacuum packaged steaks as against 6 days for those packaged in low density polyethylene (LDPE) pouches. Under frozen storage ( 18±1°C) the steaks of both packaging groups could safely be stored up to 60 days, however, vacuum packaged steaks were more acceptable throughout the storage.