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."