Chicken by John Spottiswood.

Chicken is a relatively lean and inexpensive meat, so it's a culinary workhorse. Broiler-fryers = fryers = broilers are between 2 1/2 and 5 pounds, and can be broiled, roasted, or fried. They're not good for stewing. Stewing chickens are tougher and best used, as their name suggests, in stews and soups. Capons are castrated male chickens that are large (between 5 and 10 pounds) and tender, and have relatively more white meat. They're great for roasting.

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Also known as

  • Broiler-fryers
  • Fryers
  • Broilers
  • Stewing chickens
  • Capons


One pound boneless chicken = 3 cups cubed meat.

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