Grade A chickens, the highest grade, are usually found in markets.
Grade B chickens are less meaty, and grade C birds are scrawnier yet
. B- and C-graded chickens often are used for processed and packaged foods.
The grade stamp can be found within a shield on the package wrapping, or sometimes on a tag attached to the bird's wing.
Many ungraded chickens find their way to stores because grading is not mandatory.
Chickens called “broilers” are butchered at about 7 weeks of age, when they weigh between 2 and 4 pounds.
The term “fryer” is often given to larger birds from this age range.
“Roasting chickens” generally weigh more than 4 pounds and are slaughtered when they reach 10 weeks.
“Stewing chickens” — also known as hens or boiling fowl — range in age from 10 to 18 months.
They can weigh between 3 and 6 pounds. Generally, they are used for stews and soups because their meat is tougher.
Shoppers may also encounter other terms to describe chicken.
A Rock Cornish hen (or game hen) is a chicken hybrid that weighs about 2 pounds when butchered. Because there is relatively little meat on the carcass, each hen is typically considered 1 serving.
Another type of chicken in stores is called free-range chicken.
According to the USDA, this term means that the chicken was allowed to roam outdoors.
Depending on the manufacturer, the chicken may or may not have been fed a vegetarian diet free of hormones, growth enhancers, and antibiotics. Some believe that this special treatment results in a fuller-flavored chicken.
One thing certain is that it adds to the expense.
Most freerange chickens are far more expensive per pound than regular chicken.
A tip for shoppers: larger chickens are a better buy because there is more flesh on the bones. With smaller chickens, you do not get as much meat and you pay for bones.
Serving Suggestions
Chicken is extremely versatile. Because of its popularity, entire cookbooks have been written focusing on only this bird.
It seems almost every ethnicity has its own way to use chicken
— Indian curry chicken, Chinese stir-fry, Mexican chicken enchiladas, Spanish paella, and Italian chicken parmesan.
Chicken’s flavor is enhanced by almost any herb, spice, or condiment. Frying is also a popular way to serve chicken. However, this cooking method adds extra fat and calories, detracting from the health benefits of eating chicken. If eating at a fast-food restaurant, choose grilled chicken instead of chicken that has been breaded and deep-fried.
Preparation Tips
Keep chicken refrigerated until you are ready to use it, or freeze it and then thaw it in the refrigerator. Cut away any excess fat, but keep the skin on while cooking to provide flavor, then remove the skin for a healthier entrée. Chicken lends itself to a variety of cooking preparations, including baking, broiling, boiling, roasting, frying, braising, barbecuing, stir-frying, and stewing. Boneless chicken requires less cooking time.
However, this type of chicken will taste more bland because the bones and the skin add that real “chickeny” flavor. Yet, boneless chicken picks up the flavors of other foods, herbs, and spices it is cooked with, such as tarragon, ginger, garlic, and vegetables
Grade B chickens are less meaty, and grade C birds are scrawnier yet
. B- and C-graded chickens often are used for processed and packaged foods.
The grade stamp can be found within a shield on the package wrapping, or sometimes on a tag attached to the bird's wing.
Many ungraded chickens find their way to stores because grading is not mandatory.
Chickens called “broilers” are butchered at about 7 weeks of age, when they weigh between 2 and 4 pounds.
The term “fryer” is often given to larger birds from this age range.
“Roasting chickens” generally weigh more than 4 pounds and are slaughtered when they reach 10 weeks.
“Stewing chickens” — also known as hens or boiling fowl — range in age from 10 to 18 months.
They can weigh between 3 and 6 pounds. Generally, they are used for stews and soups because their meat is tougher.
Shoppers may also encounter other terms to describe chicken.
A Rock Cornish hen (or game hen) is a chicken hybrid that weighs about 2 pounds when butchered. Because there is relatively little meat on the carcass, each hen is typically considered 1 serving.
Another type of chicken in stores is called free-range chicken.
According to the USDA, this term means that the chicken was allowed to roam outdoors.
Depending on the manufacturer, the chicken may or may not have been fed a vegetarian diet free of hormones, growth enhancers, and antibiotics. Some believe that this special treatment results in a fuller-flavored chicken.
One thing certain is that it adds to the expense.
Most freerange chickens are far more expensive per pound than regular chicken.
A tip for shoppers: larger chickens are a better buy because there is more flesh on the bones. With smaller chickens, you do not get as much meat and you pay for bones.
Serving Suggestions
Chicken is extremely versatile. Because of its popularity, entire cookbooks have been written focusing on only this bird.
It seems almost every ethnicity has its own way to use chicken
— Indian curry chicken, Chinese stir-fry, Mexican chicken enchiladas, Spanish paella, and Italian chicken parmesan.
Chicken’s flavor is enhanced by almost any herb, spice, or condiment. Frying is also a popular way to serve chicken. However, this cooking method adds extra fat and calories, detracting from the health benefits of eating chicken. If eating at a fast-food restaurant, choose grilled chicken instead of chicken that has been breaded and deep-fried.
Preparation Tips
Keep chicken refrigerated until you are ready to use it, or freeze it and then thaw it in the refrigerator. Cut away any excess fat, but keep the skin on while cooking to provide flavor, then remove the skin for a healthier entrée. Chicken lends itself to a variety of cooking preparations, including baking, broiling, boiling, roasting, frying, braising, barbecuing, stir-frying, and stewing. Boneless chicken requires less cooking time.
However, this type of chicken will taste more bland because the bones and the skin add that real “chickeny” flavor. Yet, boneless chicken picks up the flavors of other foods, herbs, and spices it is cooked with, such as tarragon, ginger, garlic, and vegetables
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