Chicken is the most popular main course in the country, but there are a lot more fowl choices out there than just the standard 3-4 pound broiler/fryer that we all know and love.

There is a correlation between size, age, tenderness and flavor of all of these feathered creatures. Basically, the smaller they are, the milder the flavor and the more tender they are.  May, our teacher, regaled us with the different kinds before we jumped in to cut up and cook our chickens.

The smallest of these birds are the “dwarf chickens.” Examples of these are the Poussin (pronounced Poo-sin) and the Cornish Game Hen. Poussin are about 1 ½ pounds each. French in origin, they’re single serving birds that are about a month old.