A Comparison of Leghorn Fowl and Fryers for Precooked Battered Fried Chicken

INTRODUCTION THE demand by housewives for stewing hens, especially Leghorn fowl, is very poor. The main reason for this is the availability today of fryers which are more tender, thus more convenient to prepare. The price of Leghorn fowl at the farm is less than one-fifth of what is was 20 years ago. This severe drop in price has created a high depreciation of the hen, which is at present the second largest cost of producing eggs and amounts to approximately eight cents per dozen. Most housewives feel that stewing hens have more flavor than fryers. It seems logical that if stewing hens could be made convenient by precooking, their demand should increase. Therefore, the intent of this study was to compare Leghorn fowl and fryers in the form of precooked battered chicken. REVIEW OF LITERATURE No research could be found in the literature comparing Leghorn fowl and fryers for . . .