US Translation - cookery question

[bookzombie]

All knowledge being on LJ a question for my American friends.

I've got an American-published New Orleans cookbook which has a recipe which has an ingredient it calls 'Fryer' (3.5 - 4lbs)

I have no idea what this is! Meat, fish, vegetable? Can someone help an ignorant Brit?

Thanks!

Comments

[phoebesmum.livejournal.com]

A chicken, I would think. Does the rest of the recipe sound as if it might involve a chicken?

[bookzombie.livejournal.com]

Ah ha! That makes a lot of sense. Thanks!

[frandowdsofa.livejournal.com]

Yup. Dependent on size and age, chickens are fryers or boilers.

[cynthia1960.livejournal.com]

Broilers?

[frandowdsofa.livejournal.com]

D'oh.

Friday night rule no 1 - do not go out with the girlz from work, drink a bottle of Pinot Grigio, and then go on the internet ...

[replyhazy.livejournal.com]

No, no. Clearly a Fryer is a monk.

[wrdnrd]

Mmmmm, i haven't had good monk in *ages*. Getting harder and harder to come by, especially here in liberal Seattle.

[phoebesmum.livejournal.com]

Try the friar,
Fried, it's drier!
No, the clergy is really
Too coarse and too mealy!

[desperance.livejournal.com]

Shepherd's pie peppered with genuine shepherd on top...

[pantryslut.livejournal.com]

Chicken, fer shur.