Definition: There are three common terms used to describe the type of chicken sold in markets.

• Broiler — All chickens that are bred and raised specifically for meat production. The term "broiler" is mostly used for a young chicken, 6 to 10 weeks old, and is interchangeable and sometimes in conjunction with the term "fryer," for example "broiler-fryer."
• Fryer — The USDA defines a fryer chicken as between 7 and 10 weeks old and weighing between 2-½ and 4-½ pounds when processed. A fryer chicken can be prepared in any manner, for example, fried chicken.

• Roaster — A roaster chicken is defined by the USDA as an older chicken, about 3 to 5 months old and weighing between 5 and 7 pounds. The roaster yields more meat per pound than a fryer and is usually roasted whole, but it can also be used in other preparations, like chicken cacciatore.

In 2011, the USDA revised its previous definitions to reflect the decreasing ages of chickens processed in modern poultry-farming and added Rock Cornish Game Hens.

• Rock Cornish Game Hens -- despite its name, the Cornish game hen is not game but is a very young broiler chicken, slaughtered after 4 weeks, and weighing between 1 and 1-1/2 pounds.  The game hen is a hybrid chicken, a cross between a Cornish Game and a Plymouth or White Rock chicken.  It is usually roasted whole or split.

Other chicken terms are:

• Capon — a surgically unsexed male chicken about 16 weeks to 8 months old, weighing between 4 and 7 pounds. Capons are usually roasted and yield generous quantities of tender, light meat.
• Poussin (pronounced "poo-sehn") -- is a young chicken that is no older than 28 days when it is slaughtered.  Sometimes called a spring chicken.

• Stewing Hen — a mature laying hen, 10 months to 1-½ years old, and can only be used for stewing.
• Rooster — a mature male chicken with coarse skin and tough, dark meat, and requires long, moist cooking, as in the classic French dish, coq au vin.