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Chicken wasn't always as reasonably priced as it is today. Before World War II, only the affluent (and chicken farmers) could afford
to eat chicken on a weekly basis. France's King Henry IV once hoped every peasant in his realm would have "a chicken in his pot every
Sunday."
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See also chicken breast; chicken stock.
This versatile poultry is perhaps the single most important source of
food throughout the entire world. While there are hundreds of
varieties, at the market whole chickens are sold under names according
to their age and weight.
Classifications
Broiler-Fryer
These 2½-month-old chickens weigh up to 3½ pounds and are best when broiled or fried.
Roaster
A higher
fat content makes these ideal for roasting and rotisserie
cooking. They range between 2½ and 5 pounds and can be up to 8 months
old.
Stewing
Also called hens or boiling fowl, these birds are 10 to 18 months old
and can weigh from 3 to 6 pounds. Their age makes them more flavorful,
but also less tender. They're best cooked with moist heat as in
stewing
or
braising.
Capon
This is a rooster that has been castrated before 8 weeks old, fed a
fattening diet and brought to market before it's 10 months old. Ranging
from 4 to 10 pounds, capons have full breasts and tender, juicy meat
that is best when roasted.
Rock Cornish Hen
These miniature chickens weigh up to 2½ pounds and are 4 to 6 weeks
old. Best
broiled or roasted, each hen is usually one serving.
Squab Chicken (Poussin)
These tiny birds are 4 to 6 weeks old and weigh no more than 1½ pounds. They are best broiled, grilled or roasted,
Cock (Rooster)
Older in age, this bird is rather tough. They're more appropriate for making soups or broths.
Free-Range
Range chickens are given twice the pen-space and allowed to roam
outdoors. They are also fed a special vegetarian diet free of
antibiotics and hormones. They are about 4½ pounds and generally 10
to 12 weeks old. Thought to have a fuller flavor, they are more
expensive than mass-produced chickens.
Grades
The United States Department of Agriculture (USDA) grades chicken
quality with the classifications of A, B and C. Grade A, most often
found in markets, is the highest quality, indicating a bird that's
defect-free. Grade B chickens are less meaty and grade C is usually
given to scrawny
turkeys. The grade stamp can be found within a shield
on the chicken's packaging or sometimes on a tag attached to the bird's
wing.
Buying Tips
Available fresh or frozen, chicken is sold whole or cut into separate
parts like wings, thighs,
breasts, whole legs and drumsticks. When
buying whole, choose chickens that are meaty and full-breasted with
short, plump legs. The skin should be smooth, cream to yellow in color
and free of tears or bruises. Avoid any chicken with an "off" odor and
check the date on the label for freshness.
Storage Tips
Store fresh chicken in the coldest part of the refrigerator for up to
two days. If not using right away, loosen the packaging or remove it
and re-wrap in waxed paper.
To freeze, wrap tightly in foil or seal in an airtight freezer bag for up to six months.
Usage Tips
• Thaw frozen poultry in the refrigerator, allowing five hours for every pound.
• Frozen poultry can also be thawed by submerging in a container of cold
water. Allow 30 minutes for every pound and change the water often.
• To prevent bacteria growth, prepare your
stuffing separately and stuff the bird when it's done cooking.
• When grilling or broiling, leave the skin on for more juicy results. It can be removed after cooking, if desired.
• As a general rule, chicken is done with the juices run clear and the
meat near the bone is no longer pink. Cook boneless chicken to 179º F
and bone-in chicken to 180º F.
Try one of our favorite chicken recipes:
Parmesan Crusted Chicken
Roast Chicken with Apple Stuffing and Cider
Barbecued Cornish Hen
