Chicken
Just as with names for beef steaks and roasts the terms for the common chicken can be equally confusing. Allow us to untangle all of these terms...
Article by: Barbara Bowman
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Chickens are categorized by their age and weight. The age of the chicken determines the proper method for cooking. The fat content of the bird, size and age as well as cooking method will also affect the flavor. For the best results use the proper method for the type of chicken you choose. Also, when possible purchase the chicken from a store that sells high quality birds.
Chickens are graded with the standard USDA classifications of A, B, C. The highest grade is "A" and this is the grade you should look for in your super market. The lower the grade, the older, and less tender and usable the meat will be. The grade of the chicken appears on a tag on the bird. You can always ask the butcher what grade chickens they sell before you make your purchase.
| American Name | French Term | Description | Age | Weight | Cooking Method |
| Broiler | Poulet Nouveau | Younger, smallish
chicken | 2 -3 months
old | 1 1/2 - 2 1/2
lbs. | Broil, Grill,
Roast |
| Capon,
Caponette | Chapon | Specially fed castrated
male rooster. Tender, juicy, flavorful meat. | 7 - 10 months | 4 - 10 lbs. | Roast, Casserole, Poach,
Fricassee |
| Fryer | Poulet de Grain (small)
Poulet Reine (larger) | Smallish, older
chickens | 3-5 months old | 2 -3 lbs. | Broil,
Fry |
| Roaster | Poularde or Poulet Gras
Poularde | A fat roasting
chicken | 3 -5 months
old | 2 -3 lbs. | Roast, Casserole, Poach,
Fricassee |
| Old Hen, Cock,
Rooster | Vielle Poule
Coq | Older hen or
rooster | over 12 months
old | over 3 lbs. | Stew, Fricassee, Soup,
Pressure Cook |
| Range or Free Range
Chickens | n/a | A typical chicken lives
indoors in about 1'sqare foot of space. Range chickens are allowed double that,
plus allowed time to roam outdoors. They are fed special diets, and are commonly
but not always hormone, free, and "vegetarian" fed. This is said to produce a
more flavorful "chickeny" tasting meat. | 10 - 12 weeks
old | 4 1/2 lbs. | Roast, Casserole, Poach,
Fricassee |
| Rock Cornish
Hen | n/a | Hybrid breed of the
Cornish and White Rock chickens | 4-6 weeks old | 2 1/2 lbs. | Broil or
Roast |
| Squab Chicken | Poussin Coquelet (or
pousson in Louisiana) | Small chicken | 4-6 week old | 3/4 - 1 lb | Broil, Grill, or
Roast |
| Squab (true) | Pigeon' | A fattened pigeon that is
not allowed to fly (so it's tender rather than sinewy) | 4 weeks old | 1 lb. | Roast |
| Stewing
chicken | Poule de l'
Annee | Older, larger
chicken | 10 -12 months
old | over 3 lbs. | Stew, Fricassee |
How To Cut Up A Chicken