Know your chicken so you can buy the
right kind for the recipe you are using.
Broiler-fryer - a young, tender chicken about 7 weeks old which weighs 2 1/2 to
4 1/2 pounds when killed. Cook by any method.
Rock Cornish Game Hen - a small broiler-fryer weighing between 1 and 2 pounds.
Usually stuffed and roasted whole.
Roaster - an older chicken about 3 to 5 months old which weighs 5 to 7 pounds.
It yields more meat per pound than a broiler-fryer. Usually roasted whole.
Capon - Male chickens about 16 weeks to 8 months old which are surgically
unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender,
light meat. Usually roasted.
Stewing/Baking Hen - a mature laying hen 10 months to 1 1/2 years old. Since the
meat is less tender than young chickens, it's best used in moist cooking such as
Cock or rooster - a mature male chicken with coarse skin and tough, dark meat.
Requires long, moist cooking.
1 chicken 3 -4 lbs. cut up
2 C. flour
2 t. paprika
2 t. salt
1 t. pepper
1 t. onion salt
1/2 t. garlic powder
Mix flour and spices in a plastic bag. Add chicken pieces a few pieces a time
and shake to coat.
I use a 10 inch iron skillet and fill the pan with oil almost halfway up the
side of the pan. When the oil is hot, add the chicken. Cover and cook over
medium heat for 20 minutes. Turn chicken and cover for another 10 minutes. Take
off lid and brown chicken another 10 minutes, turn it over once more and cook
another 5 minutes. Remove from pan and drain on paper towels.