a cook who roasts food

flesh of a large young chicken over 3 1/2 lb suitable for roasting

a special cooking pan for roasting

Heavy young chickens less than 12 weeks of age with live weights heavier than 7 pounds. Ready-to-cook roasters usually weight more than 5 pounds and are marketed at retail or are further processed.

A large pan with a lid capable of holding a roast and vegetables so that they can be cooked together. Some roasters include a metal cooking rack to keep foods from sitting directly on the bottom of the pan where they can easily burn.

A young meat-type chicken, usually 3 to 5 months of age, of either sex, that can be cooked tender by roasting, and usually weighing 4 pounds or over.

A cockerel or pullet, usually weighing 4 to 6 pounds, suitable for cooking whole in the oven.

A size classification for a chicken about 5 pounds in weight and from 10 to 20 weeks old.