Here are a few types of poultry products as exactly quoted from the Center for Disease Control’s website on food safety (link):
Broiler-fryer – a young, tender chicken about 7 weeks old which
weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.
Roaster – an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted
Capon – Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted. Stewing/Baking Hen – a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it’s best used in moist cooking such as stewing.
Note the animals’ ages. For reference, chickens would live 5 to ten years if given half a chance.