Cuts of Poultry

Chicken provides a lot of protein. It is lower in fat, calories (especially when you take the skin off) and cost than any other meat. Chicken is also a good source of magnesium and potassium. Its versatility, lending itself to many varieties, cuts and tastes enables people to enjoy variety even while eating the same bird.

Supermarkets offer many different cuts of poultry– whole chickens, cut up chickens, breasts, fillets, legs, wings and thighs not only allow us to eat our favorite parts, but to add variety to our diet by simply choosing white over dark meat or vice versa. Chicken can also often be cooked in 30 minutes or less for those of us who have little time to spend in the kitchen.

Cuts of Poultry

* Broilers-Fryers are specifically bred for eating. They are young chickens, seven to ten weeks old. Weighing from 1 1/2 to 4 1/2 pounds, they are a tender choice and good for broiling, roasting or frying.

* Roasters are slightly older than broilers-fryers – three to five months old and weigh from five to seven pounds.

* Capons are young, castrated roosters weighing from five to seven pounds. They are richly flavored, have a higher fat content and will yield more meat. Their age can range anywhere form 16 weeks to 8 months.

* Rock Cornish Game Hens are small broiler-fryers than weigh between one and two pounds. Originally bred in Connecticut in 1950 for foodies, it is usually stuffed and roasted whole, then served whole or as a half bird.

*  Stewing or Baking Hens are a much more mature bird of ten months to a year and a half. Since its meat is less tender, it is best used in stews, stocks and soups. Great for the slow cooker.