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 Chicken Terminology

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PostSubject: Chicken Terminology   Sun Nov 16, 2008 9:25 pm

Chicken Terminology




Broiler or Broiler-Fryer

A chicken about 9 weeks old weightly 1-1/2 to 3-1/2 lbs

Tender, with smooth textured skin and flexible breastbone cartilage

Of all chickens sold, 70 to 80 per cent are broiler-fryers



Roaster

Tender chicken of 3-1/2 to 5 lbs, about 12 weeks old



Fryer

Same as broiler, but used to mean the largest of the broilers, usually weightly over 2-1/2 pounds



Stewing Chicken

Mature female chicken, less tender than roaster

Can be broiler chicken allowed to grow old or layer past the ideal age for laying eggs



Capon

Desexed (through surgery) male chicken, weighing 4 to 8 pounds

Very tender, with large amount of white meat



Drawn

Dressed poultry with entrails, head, feet removed.

All inspected poultry is shipped this way



Milk-fed

Fed rations high in milk to increase fat, bleach skin, soften muscle

Obsolete, since all poultry get milk by products daily



Spring chickens

Young cockerel chickens, one sold in spring as by product of egg industry
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