Chicken Classifications and Descriptions
The Seven Different Classes of This Popular Domestic Bird
Aug 1, 2009
While a broiler or fryer is one of the most popular ways to find chicken , there are actually seven different classes of this domestic bird. Chicken is found commercially cut up ready for using in recipes, ground, and whole which can be broken down as needed or used whole.
Chicken, as with all poultry, is classed by the age of the bird. As the chicken matures and ages, the flavors become more pronounced and the meat becomes tougher. The youngest birds may be prepared in any cooking method, while the older and larger chickens will generally be required to use longer, slower and moist-cooking methods to render the meat tender.
For safe cooking, the USDA recommends the internal temperature reach at least 165 degrees F, for all pieces and forms available, including whole, in pieces and ground chicken.
Chicken Classes
Chicken is one of the most popular species for domestic poultry. There are seven classes of chicken: Rock Cornish game hen, Rock Cornish fryer, broiler/fryer, capon, hen/stewing chicken, cock/rooster roaster. Unless specifically stated, each class can be of either sex. Here are basic descriptions, with the Cornish hens listed as one.
- Rock Cornish game hen - Immature chickens under 2 lbs. These are generally bought and prepared as one bird per person and served whole. Cornish game hens are from Cornish chickens and Rock Cornish game hens are from cross breeding different species.
- Broiler/Fryer - A young chicken of either sex. This has tender meat that is great for any cooking method. A broiler is slightly smaller (1 1/2 to 2 lbs.) than a fryer (2 1/2 to 3 1/2 lbs.).
- Roasting chicken - A chicken slightly older (3 to 5 months old) and can be of either sex. While its name implies it can be oven roasted, it can also be cooked by other methods such as pan frying and grilling. A roaster is up to 5 lbs. in weight.
- Capon - Surgically 'unsexed' male chicken (castrated), and under 8 months of age. A capon is known for its large breast and good flavor. May be hard to find and can be expensive.
- Stewing hen - Mature hen (female chicken) over 10 months in age. This baking chicken is tougher and best left to longer and slower cooking methods.
- Cock or Rooster - Adult male chicken (over 10 months in age). This chicken has tough and darkened meat and is best left to longer and slower cooking methods.
For chicken alternatives and different wild game birds to try, read Poultry and Wild Game Bird Classifications, describing turkey, pheasant, duck, partridge, squab pigeon, geese and guineas.
Sources Used & Resources for Further Reading:
- United States Classes, Standards, and Grades for Poultry, USDA
- Federal Register: Classes of Poultry, Dept. of Agriculture
- Food Safety of Farm-Raised Game, USDA
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