A chicken or other bird fit for broiling.
A young chicken, usually 6 to 8 weeks old and 3 to 5 pounds, raised primarily for its meat.
flesh of a small young chicken not over 2 l/2 lb suitable for broiling
a chicken raised primarily for meat , as opposed to a chicken raised to produce eggs
A young chicken produced for meat.
type of chicken raised for their meat.
Chicken, sometimes called fryers, reared primarily for meat production. Age to market weight is typically 6 to 8 weeks (5 to 8 pounds), and are the epitome of efficient meat production.
A young meat-type chicken, usually 9 to 12 weeks of age, of either sex, that can be cooked tender by broiling or frying, usually weighing between 2 1/2 and 3 1/2 pounds.
A chicken raised for its meat. Typically weighs between 3.5 and 6 pounds.
A chicken raised for meat production, generally in large intensive buildings.
A young, tender meat chicken; also called a "fryer."