Short Guide to Chicken in the Market
Chicken is one of the most commonly consumed meats in the world, and there are many different types of chicken available in the market. Each type of chicken is unique in terms of size, flavor, and cooking methods. In this guide, we will describe the most common types of chicken in the market, including Rock Cornish Game Hens, Broiler/Fryer Roaster, Capon, and Poussin. We will also provide a list of relevant sources of information for those who would like to learn more about chicken.
Also See: Chicken Recipes
Chicken is the most common poultry, and is a versatile, budget-friendly protein. Chicken is part of all cuisines the world over. But shopping for chicken can be confusing sometimes. This short guide tells you about the most common chicken available in the market.
- Rock Cornish Game Hens
- Broiler / Fryer
- Roaster
- Capon
- Poussin
Others (Rooster or Cock, Stewing Hen)
Let’s discuss each of them. This article mostly uses the updated USDA classification.
Types of Chicken in the Market
Rock Cornish Game Hens
Rock Cornish game hens are relatively small chickens. Very young chicken, under 5 weeks old, and weigh less than 2 pounds. It is usually roasted whole. Rock Cornish Game Hens are small birds that weigh between 1 and 2 pounds. They have a tender, juicy flesh and a delicate flavor, making them a popular choice for special occasions and gourmet meals. Rock Cornish Game Hens are often roasted or grilled and can be served as a main dish or as an appetizer.
Broiler / Fryer Chicken
Broilers, are young chicken, between 6-10 weeks old, raised specifically for meat production and consumption. They are soft and tender, and ideal for meat consumption. Fryers are used mostly by restaurants and hotels. They come from larger birds than broilers, usually weighing around 3 pounds (or 1 kg). Their breasts tend to be more tender than those of broilers.
Broiler/Fryer Roasters are young chickens that weigh between 2 and 4 pounds. They have a delicate flavor and are often used for frying, grilling, or roasting. These chickens are versatile and can be cooked in a variety of ways, making them a popular choice for families and home cooks.
Roaster Chicken
Roasters are young chicken, between 8-12 weeks old. They hay soft, pliable tender meat, and delivers more meat than a fryer or broiler. Most roasters weigh between 4 and 5 pounds (2 – 2.5kg) with their weight distributed evenly throughout the bird. The thighs are best roasted whole. They have lots of tasty thigh meat, which makes up almost half of every roast. Roasters are very useful for, well, roasting.
Capon Chicken
Capons are neutered male chicken, younger than 4 months old. Prized, for soft, tender meat. They usually weigh between 4-8 pounds. Capons are normally sold either whole, or separated into parts. The meat has a rich flavor and is soft and tender.
Capons are castrated roosters that weigh between 4 and 8 pounds. They have a meatier flavor and a more tender texture than regular chickens, making them a popular choice for roasting and other slow-cooking methods. Capons are often served at special occasions and holidays.
Poussin Chicken
Poussins are young chickens that are usually sold under 6 months of age. Their meat is very tender, and it’s best to use it quickly. The skin needs to be removed before cooking, but not too much. It’s also good when marinated. If it’s been marinating, it will be very juicy. It tastes great when served with a sauce of butter and cream or even gravy.
Poussins are young chickens that weigh between 1 and 1.5 pounds. They have a tender, juicy flesh and a delicate flavor, making them a popular choice for gourmet meals. Poussins are often roasted or grilled and can be served as a main dish or as an appetizer.
Cooking Methods for Different Types of Chicken
Rock Cornish Game Hens
Rock Cornish Game Hens can be roasted, grilled, or braised. They are often stuffed with a variety of ingredients, such as herbs, breadcrumbs, and vegetables, to add flavor and nutrition. To roast a Rock Cornish Game Hen, simply season with salt, pepper, and your preferred herbs, and place in a preheated oven. Bake for 20-30 minutes or until the internal temperature reaches 165°F.
Broiler/Fryer Roaster
Broiler/Fryer Roasters can be fried, grilled, or roasted. They are often marinated in a variety of sauces or seasonings to add flavor. To fry a Broiler/Fryer Roaster, season the chicken with salt, pepper, and your preferred spices. Heat oil in a pan over medium heat and cook the chicken for about 10-12 minutes on each side, or until the internal temperature reaches 165°F.
Capon
Capons are best suited for slow-cooking methods, such as roasting and braising. They have a meatier flavor and a more tender texture than regular chickens, making them a great choice for stews, soups, and casseroles. To roast a Capon, season with salt, pepper, and your preferred herbs, and place in a preheated oven. Bake for 1-2 hours or until the internal temperature reaches 165°F.
Poussin
Poussins can be roasted, grilled, or braised. They are often stuffed with a variety of ingredients, such as herbs, breadcrumbs, and vegetables, to add flavor and nutrition. To roast a Poussin, season with salt, pepper, and your preferred herbs, and place in a preheated oven. Bake for 20-30 minutes or until the internal temperature reaches 165°F.
Sources:
For those who would like to learn more about chicken, there are many resources available, including journals, science magazines, and online articles. Some of the most informative sources of information include:
- Poultry Science Journal: https://academic.oup.com/ps
- National Chicken Council: https://www.nationalchickencouncil.org
- Poultry World: https://www.poultryworld.net
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