Broilers: Also called fryers or broiler-fryers, these are young chickens weighing from 1 1/2 to 4 pounds. They can be broiled, sautéed, fried, roasted, and braised. Roasters: These are somewhat older and larger chickens (3 to 5 pounds), delicious when roasted, poached, or braised. Stewing Chickens: Also called mature, old chickens, or hens, these should be poached or simmered. Capons: Castrated cocks, weighing 6 to 7 pounds or more, these birds are especially desirable for roasting when a large bird is in order. Squab chickens: The poussins of France, these are mere babies weighing about a pound and sufficient for one person. They are unusually tender and delicate and are best when roasted whole or split and broiled.