Poultry, Meat production, Poultry preparation
First Page Number
Last Page Number
The two main classes of poultry used for table purposes in Western Australia are "roasting fowls," which are usually young cockerels or capons and "boiling fowls," which are mainly hens that have passed their most productive laying periods. The distinction is not an arbitrary one, as the so-called boiling fowls—if cooked slowly— can be roasted quite successfully and are preferred by many people. In addition to the two main classes, there is a growing demand for younger, smaller birds for frying and for barbecue meals.
Vagg, R. and Critchell, M. W. G.
"Selecting and preparing table poultry,"
Journal of the Department of Agriculture, Western Australia, Series 3: Vol. 7
, Article 4.
Available at: https://researchlibrary.agric.wa.gov.au/journal_agriculture3/vol7/iss3/4