Chicken Recipes

Choosing a Chicken

A fresh chicken should have a plump breast and the skin should be creamy in color. The tip of the breast bone should be pliable.

A bird's dressed weight is taken after plucking and drawing and may include the giblets (neck, gizzard, heart and liver). A frozen chicken must be thawed slowly in the fridge or a cool room. Never put it in hot water, as this will toughen the flesh and is dangerous as it allows bacteria to multiply.

Roasters
These birds are about six to twelve months old and weigh 3-6 pounds. One will feed a family.

Rock Cornish hens
These are four to six weeks old and weigh 1-1¼ pounds. One is enough for one person.

Broiling chickens
These are eight to ten weeks old and weigh 1¾-2 pounds. One will serve two people. Poussins are best roasted, broiled or pot-roasted.

Boiling fowl
These are about twelve months old and over and weigh between 4-6 pounds. They require long, slow cooking, around 2-3 hours, to make them tender.

Corn-fed chickens
These are free-range birds, and are generally more expensive. They usually weigh 2½-3 pounds.

Frying chickens
These birds are about three months old and weigh 2-3 pounds. One will serve three to four people.