Which of the following classes of poultry is most likely to be prepared in a stew?

Question

Question 3 options:

A)

Tom turkey

B)

Squab

C)

Female fowl

D)

Goose

Answer 1

The class of poultry most likely to be prepared in a stew is C) Female fowl. Female fowl, particularly older hens, tend to have more connective tissue and flavor, which makes them well-suited for slow cooking methods like stewing.