Poultry Classifications

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
The classification of poultry available in the United States is as follows:

Type

Age

Weight

Sex

White-Flesh Poultry Chicken

Broiler/fryer

9–12 weeks

900 grams–1.1 kilograms (2–2 ½ pounds)

M/F

 

Roaster

5 months

1.25–2.25 kilograms (2¾–5 pounds)

M/F

 

Capon

Less than 8 months

1.75–2 kilograms (4–4½ pounds)

M (Castrated)

 

Fowl/stewing hen

More than 10 months

1.4–2.75 kilograms (3–6 pounds)

F

 

Cock

More than 10 months

1.75–3.25 kilograms (4–7 pounds)

M

 

Poussin (chick)

3–4 weeks

450 grams (1 pound)

M/F

 

Rock Cornish hen

5–7 weeks

450 grams–1 kilogram (7–2¼ pounds)

M/F

Turkey

Fryer/roaster

Less than 16 weeks

1.75–3.5 kilograms (4–8 pounds)

M/F

 

Young hen

5–7 months

3.5–6 kilograms (8–13 pounds)

F

 

Young tom

5–7 months

3.5–6 kilograms (8–13 pounds)

M

 

Yearling

Less than 15 months

 

M/F

 

Mature

More than 15 months

 

M/F

Dark-Flesh Poultry Duck

Duckling

Less than 1 year

1.25–3.25 kilograms (2¾–7 pounds)

M/F

Goose

Young goose

10–22 weeks

3.5–6 kilograms (8–13 pounds)

M/F

Game birds

Young squab

28–30 days

350–450 grams (12¼ ounces–1 pound)

M/F