Foods, their selection and preparation

Different kinds of poultry and birds of different ages and sex have different char¬ acteristics. For convenience in marketing, each group has been given a class name. The names are listed below with the range of dressed weight and the characteristics that adapt each class to special methods of cook¬ ing. These names should always be used when buying poultry. I. Chickens A. Under 1 year old — tender meat 1. Broilers: 1 to 2\ pounds (either sex, 8 to 12 weeks old) Require 5 to h bird for each serving Very little fat May be fried or roasted, as well as broiled 2. Fryers: to pounds (either sex, 14 to 20 weeks old) Require f to 1 pound for each serving Meaty enough to be disjointed, if desired Noticeable layering of fat underneath skin May be roasted, as well as fried 3. Roasters: over 3^ pounds (male, 5 to 9 months old) Require ^ to § pound to each serving Meaty enough to be roasted whole Excellent layering of fat underneath skin May be fried as well as roasted, espe¬ cially if covered during part of cooking 4. Capons: 4 to 7 pounds (unsexed male, 7 to 10 months old) Require \ to f pound for each serving The top in finish, flavor, and tenderness Full-breasted, yielding high proportion of white meat Top price Perfect for true roasting 5. Pullets: 2\ to pounds (young hen, 4 to 9 months old) Require \ to f pound for each serving Similar to roasters except body shorter and plumper; often marketed as fryers May be fried, especially if covered dur¬ ing a part of cooking B. One year old and over — less tender meat 1. Stags: any weight (male birds showing some maturity) Require ^ to £ pound for each serving Similar to roasters, except more mature Coarse skin; spurs developing May be braised or stewed 2. Fowls: 4 to 6 pounds usually, but may be any weight and age over 1 year (mature hen) Require \ to § pound for each serving Thick, coarse skin; breastbone no longer flexible High proportion of fat underneath skin May be braised or stewed 3. Cocks: usually 4 to 7 pounds, but may be any weight and age over 1 year (old roosters, rarely found in market) Require \ to % pound for each serving Dark, coarse, tough meat Fowest in cost May be stewed and used for soup IF Turkeys A. Under 1 year old-> -tender meat F Broilers: 3 to 7 pounds (either sex, rarely found in market, a luxury item) Require \ small bird for each serving, or one piece disjointed Very little fat May be fried and roasted as well as broiled 2. Roasters: 8 to 25 pounds (either sex, 5 to 1 1 months old) a. Young hens: 8 to 15 pounds b. Young Toms: 8 to 25 pounds Require 1 pound New York-dressed weight or § pound full-dressed for each serving Hen turkeys are smaller than Tom turkeys Hen turkeys mature quickly and are usually better-finished than Toms of same weight Tom turkeys are at their best at 16 pounds and above May be true-roasted (open pan) B. One year old and over — less tender meat F Hens: 15 pounds or over (any age from 1 year) Require § to 1 pound for each serving Breastbone no longer flexible May be fat, but not tender Must be covered during roasting 2. Toms: 16 to 25 pounds and above (any age from 1 year) Require f to 1 pound for each serving Breastbone no longer flexible Must be cooked by moist heat, or by a combination of dry and moist heat III. Ducks A. Young — 10 weeks to 9 months old, tender meat