Final answer:
Chef Bandera is correct in his claim that a stewing hen, a mature laying hen, is the bird commonly used in stews or broths. This assertion is aligned with known culinary practices where older birds are favored for such dishes due to their tougher meat which benefits from longer cooking.
Step-by-step explanation:
The argument between Chef Alberto and Chef Bandera concerns which class or specific type of poultry is most commonly used in stews or broths. Chef Alberto believes that female fowl, in general, are most often prepared in such a manner, while Chef Bandera suggests that a stewing hen, which is a mature laying hen past its prime for egg production, is the bird of choice for these dishes.
Regarding the practice of using poultry in cooking, it is widely recognized that older birds, such as stewing hens, tend to have tougher meat that benefits from longer cooking times, making them ideal for stews and broths. Therefore, Chef Bandera's claim aligns with commonly accepted culinary practices.
Moreover, while various female fowls can indeed be used for stews or broths, the term "stewing hen" specifically refers to an older bird that is typically preferred for such cooking methods due to its flavor and texture profile after long cooking.
In conclusion, Chef Bandera is correct in asserting that a stewing hen is commonly used for stews and broths, making him more accurate in this context compared to Chef Alberto's broader claim.