Fowl

These may be anywhere from one to five or six years old. When over two years the meat is apt to be tough, dry and stringy. They should be fat, and the breast full and soft. The meat of fowl is richer than that of chickens, and is, therefore, better for boiling and to use for salads and made dishes.
The weight of bone is not much greater than in a chicken, while there is a great deal more meat. Another point to be remembered is that the price per pound is also generally a few cents less.