| Weight | Servings | Approximate Cooking Time |
|---|---|---|
| 8 lbs. | 6 | 1 hour and 50 to 55 minutes |
| 9 lbs. | 7 to 8 | About 2 hours |
| 9 1/2 lbs. | 8 to 9 | 2 hours and 10 to 15 minutes |
| 10 1/2 lbs. | 9 to 10 | 2 hours and 15 to 20 minutes |
| American Chicken |
French Connection |
Age (months) |
Weight (lbs.) |
Cooking Methods |
|---|---|---|---|---|
| Squab | Poussin | 2 | 3/4 to 1 | Broil, Grill, Roast |
| Broiler | Poulet Nouveau | 2 to 3 | 1 1/2 to 2 1/2 | Broil, Grill, Roast |
| Fryer | Poulet Reine | 3 to 5 | 2 to 3 | Fry, Sauté, Roast |
| Roaster | Poularde | 5 1/2 to 9 | Over 3 | Roast, Poach, Fricassee |
| Fowl | Poule de l’Année | 10 to 12 | Over 3 | Stew, Fricassee |
| Rooster | Coq | Over 12 | Over 3 | Soup stock, Forcemeat |
Examples from Knuth, The TeXbook, based on Beck, Bertholle, and Child, Mastering the Art of French Cooking.
Font used: TeX Gyre Bonum from the TeX Gyre collection.
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