Most chickens are sold in the following classes at these ages and weights:
| Class | Age | Ready-to-cook weight |
|---|---|---|
| Pounds | ||
| Broilers or fryers | 8 to 10 weeks | 1½ to 2½. |
| Roasters | 3 to 5 months | 2½ to 4½. |
| Stewing chickens | over 10 months | 2 to 5½. |
Stewing chickens—sometimes called “fowl” or “hens”—are hens old enough so that the tip of the breastbone has hardened. They need long slow cooking with steam or water to make the meat tender. They are often a good buy because they tend to have a higher proportion of meat to bone than younger chickens. A 5-pound dressed hen (3¾ pounds ready-to-cook) will give about 4 cups cooked meat coarsely cut, enough for at least two meals for a family of four if extended dishes are used—10 to 11 servings each containing 2 ounces of chicken.
Turkeys are sold in three classes based on weight and age: (1) Fryers or roasters, (2) young hens and young toms, (3) hens and toms. A fryer-roaster turkey, or a quarter or half of a larger turkey is often an economical roast, and can be made as attractive as the traditional big bird.
Stewed or steamed whole chicken
Prepare a fully drawn stewing chicken for cooking: Pull out pin-feathers and singe bird over flame; wash well, rinse, and dry. Clean giblets.
Stewed Whole Chicken.—Place the bird on a rack in a kettle and add water to half cover bird. Salt water lightly. Cover kettle and simmer until chicken is tender, turning occasionally for even cooking. Three to 4 hours will probably be needed.
Cook giblets with the chicken, removing them as soon as done.
Cool chicken in broth, breast down, an hour or more.
The cooked whole bird may be browned with or without stuffing. Coat it with fat, place it breast up on a rack in a shallow open pan, and brown at about 350° F. (moderate oven).