Poultry Facts
Q. What are different types of chicken, and how are they classified?
A. Chickens are classified by age and weight. Young chickens are tender
and cook quickly; older chickens need slow, moist cooking to make them
tender.
 ©2007 Nadia Jasmine At about 16 weeks of age, a chicken is considered to be perfect for rotisserie cooking. |
Cooking times will vary depending on the method you use and also the part and size of the chicken you're cooking. Take a look at these weights and cooking methods for great poultry cooking:
- Broiler-fryers: Young chickens (7 to 10 weeks old) weighing from 1-1/2 to 3-1/2 pounds. Best broiled, fried, or roasted.
-
Roasters: Slightly older chickens (16 weeks old) weighing from 4 to 6 pounds. Perfect for roasting and rotisserie cooking.
- Capons: Young, castrated roosters weighing from 5 to 7 pounds. These
richly flavored birds are meatier and have a higher fat content than
roasters.
- Stewing hens: Adult chickens (1 to 1-1/2 years old) weighing from 4-1/2
to 7 pounds. Though their meat is tougher and stringier, it is highly
flavorful, so they are excellent for soups, stock, or stews.
- Chicken parts: Cut-up chickens -- usually broiler-fryers -- are available to
suit almost any recipe. Choose halves or quarters, or pick just the
parts you want, from breasts, thighs, wings, and drumsticks to legs
(thighs with drumsticks attached).
- Boneless, skinless pieces: These easy options -- a favorite choice for many cooks today -- offer convenience and quicker cooking times. Boneless, skinless breasts and thighs are readily available. Other selections include cutlets (sometimes called supremes) and tenders.
Q. How do I know how much chicken to buy?
A. To make sure you buy enough chicken to meet your family's needs, follow this guide:
- One cut up broiler-fryer (2 to 3 pounds) yields 3 to 5 servings.
- One whole roaster (3 to 6 pounds) serves 4 to 8 people.
- One whole chicken breast or two breast halves (about 12 ounces) yields 2 servings.
- One pound of thighs or drumsticks serves 2 people.
For more information and ideas for cooking chicken, see:
