Kinds of Chickens for Cooking

The sweet, delicately flavored flesh of this domesticated fowl is a most versatile food. Chicken is tasty enough to be enjoyed eaten alone, yet delicate enough to blend well with so many other foods that it can be eaten often without becoming boring. Because of its flavor and digestibility, chicken is a favorite with all ages.

Chicken is an excellent source of good quality protein, yet is low in calories. Minerals, such as calcium, phosphorus, and iron, plus the B vitamins are found in this meat. Light meat has less fat, iron, and the B vitamins, riboflavin and thiamine, that the dark meat, but more of the B vitamin, niacin. Young broiler fryers will have even less fat than the older roasting and stewing chickens.

One serving of broiler fryer before cooking averages 150 calories and of a roasting chicken averages 300 calories. Fat is found in layers just under the skin rather than distributed through the flesh. Calories can be minimized by removing the skin and using a recipe that does not add extra fat.

Basically, chickens are divided into five categories according to age and weight.

Broiler-fryer – Young tender birds weighing 1 ½ to 3 ½ pounds. Broiler-fryers may be roasted, simmered, baked, fried, grilled or broiled.

Capon – Castrated roosters weighing 4 to 7 pounds and having large amounts of tender, flavorful white meat. They are roaster.

Roaster – Tender birds that weigh 3 to 5 pounds. They are roasted.

Stewing chicken – Mature, less tender birds weighing 2 ½ to 5 pounds and having more fat. Cook in liquid.

Cornish game hen – The smallest and youngest type of chicken, weighing 1 ½ pounds or less. Roast, broil, or fry these. Stuff before roasting, if desired.

Chickens are readily available fresh, frozen, and canned. Practically all that are sold in supermarkets are ready to cook. This means they are cleaned, eviscerated, and free from pin feathers.

Fresh and frozen chickens are packaged as whole birds or as several pieces of one part, such as breasts or wings. Frozen products also include precooked chicken, either in pieces, as entrees with a complete dinner, or as the entrée alone.

Evaluate the cost in time and money when deciding which type of chicken to buy. Canned and frozen prepared dishes cost more than those made at home, but may be worth the expense if you have little time for cooking, or want to be prepared for emergency meals. Packages of pieces are more expensive than whole chickens; again, the cost may be justified because like pieces cook in the same amount of time, or because your family prefers wings, legs, or breasts.