Over the years, chef Ina Garten has gone on the record to argue that most smaller chickens have tastier, more tender meat, and are easier to cook when making roast chicken.

On an episode of her Food Network show “Cook Like A Pro,” Garten noted that she prefers her chickens to weigh no more than 5 pounds and uses a 4-pound bird for her roast chicken.

Garten’s views can be backed up by science. Firstly, it takes too long to cook large chickens the whole way through, which can cause some parts to overcook and dry out in the oven.

Secondly, larger chickens often have the “woody breast” condition, which occurs when they grow unnaturally fast, causing the breast to have more collagen and fat, and less protein.

That, in turn, results in the breast meat having a woody, fibrous, and tough texture when cooked. Smaller chickens, on the other hand, are less likely to have the said condition.

Thirdly, young birds that aren’t fully grown have likely worked their muscles less, making the meat more tender. Lastly, salt and seasonings seep through smaller birds more easily.

Avoid buying birds that feel too firm when poked or look pale. Additionally, it’s crucial to note that smaller chickens won’t feed large crowds and you may need more of them.