Young chickens with tender meat which are best cooked with high heat, making it the ideal bird to cut up or butterfly for the grill, broiler, sauté pan, or frying pan. The tender, mild-tasting meat, and relatively small parts make them a poor choice for a stew or a braise, where they would tend to dry out. Left whole, a Fryer makes a fine roast chicken, although the yield is a bit less than a larger bird (Roaster) a 4-pound chicken serves four. The largest chicken we have is the largest bird (Capon) which averages 5lbs and typically feeds five.
Whole Chicken - Air chilled