Final answer:
Female fowl, or hens, are the type of poultry most likely to be prepared in a stew, as their tougher meat is well-suited to slow-cooking methods that tenderize the meat.
Step-by-step explanation:
The class of poultry most likely to be prepared in a stew is D. Female fowl. Female fowl, often referred to as hens, are generally older and have tougher meat due to their age and the fact that they have developed more connective tissue than younger birds. This tougher meat makes hens ideal for slow-cooking methods like stewing, which break down the connective tissue and tenderize the meat, enhancing the flavor and texture in the process. Unlike female fowl, squabs (young pigeons), geese, and tom turkeys tend to have a different texture and are often prepared using other cooking methods that are suitable for their respective meat qualities.