Cooking Recipes Catalogue

Chickens are sold whole or in various cuts. This popular and versatile type of poultry falls under several classifications: broiler-fryer, roasters, stewing chickens, capon, cornish hen, squab chicken, and cock or rooster.

Whole chickens include young and tender broilers and fryers that range in age from 7 to 12 weeks and in weight from 2 to 4 pounds (1-2 kg). Roasting chickens, at 10-12 weeks, are over 5 pounds (2.5 kg). Mature chickens for stewing are over 10 months old and weigh 4-6 pounds (2-3 kg).Breasts, a cut of white meat, are available whole or halved, boned or bone-in, and with or without skin, and are sold fresh or frozen. The wings, a bony cut of dark meat, are sold fresh or frozen.Legs, a cut of dark meat, are sold fresh or frozen. When a recipe calls for chicken legs, use either the drumstick or the whole leg with thigh attached. Thighs are available bone-in or boneless, fresh or frozen.Chicken livers are among the organ meats included with a whole chicken. Livers in quantity may be purchased by the pound. Ground chicken is a combination of white and dark meat that has been ground. It is available in most grocery stores and from a butcher.Chicken fat can be used to sauté, fry, or otherwise cook and flavor foods. It can be purchased from a butcher.