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Royal Recipes Cook's Dictionary |
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| Search Results For 'chicken' |
| Word |
Definition |
| chicken |
One of the principal USDA-recognized kinds of poultry; any of several varieties of common domestic fowl used for food as well as egg production; has both light and dark meat and relatively little fat. |
| chicken, broiler-fryer |
A chicken slaughtered when 13 weeks old; has a soft, smooth-textured skin, relatively lean flesh, flexible breastbone and an average market weight of 3.5 lb. (1.5 kg). |
| chicken, roaster |
A chicken slaughtered when 3-5 months old; has a smooth-textured skin, tender flesh, a less flexible breastbone than that of a broiler and an average market weight of 3.5-5 lb. (1.5-2 kg). |
| Chicken-Maryland |
In Australia, refers to chicken leg with both thigh and drumstick attatched. In the US, refers to any parts of chicken, crumbed, browned in hot fat, baked and served with cream gravy. |
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