recipes in
this book are
designed for
(for the
soups and
stocks, a
stewing
chicken can
be used).for making
stock. The
meat is
tender but
has a good
deal of
flavor. Best
roasted,
grilled,
deep-fried,
or pan-
roasted.Roaster A chicken 3
to 5 months
of age,
weighing no
more than 5
pounds, with
a partially or
fully
hardened
breastbone.Great for
serving a
larger
crowd;
figure on
about ¾
pound of
carcass
weight per
person for