How to Choose Chicken for Cooking?

When it comes to chicken, we can find various parts that make up a whole chicken. Chicken giblets are part of the whole butchered bird, as are the legs and back. The chicken head is a delicacy in China, where the chicken’s head is split down the middle, and its brain tissue is eaten. The chicken’s neck is a part of the bird commonly served in Asian dishes and is also stuffed to make hazel among Ashkenazi Jews.


Although chickens are friendly and good pets, they are not for everyone. Some breeds are dangerous and not suitable for young children. There are many types of chickens. The average lifespan of a chicken varies depending on breed. The species is native to Asia and is classified into 12 breed classes. Breed names refer to the region in which a specific type was originally domesticated. Whether or not a particular breed is native to a particular area will determine its lifespan.

Chicken Nutrition Facts

Chicken nutrition facts

How to Choose Chicken for Cooking

The most prevalent type of fowl in the world is chicken. Three different terms refer to the sort of chicken sold in markets.

Typical Market Chickens

  • Broiler – All chickens that have been bred and raised solely to produce meat. The term “broiler” refers to a young chicken that is 6 to 10 weeks old, and it is often used interchangeably with the term “fryer,” as in “broiler-fryer.”
  • Fryer –  A fryer chicken is defined as a chicken between 7 and 10 weeks old and weighs between 2 1/2 and 4 1/2 pounds when processed, according to the USDA. A fryer chicken can be cooked in a variety of ways.
  • Roaster The USDA defines a roaster chicken as an older chicken that is 3 to 5 months old and weighs between 5 and 7 pounds. The roaster produces more meat per pound than the fryer and is often roasted whole, although it can also be used in other dishes such as chicken cacciatore.
Depending on how much meat you anticipate you’ll need, broilers, fryers, and roasters can be used interchangeably. They are young chicks that have only been reared for their meat, and thus they may be used for anything from poaching to roasting. Keep in mind that when it comes to preparing poultry, chefs are well aware that the bird they choose impacts the final dish’s outcome.
  • Rock Cornish Game Hens – The Cornish game hen, despite its name, is a young broiler bird that is slaughtered after four weeks and weighs between 1 and 1 1/2 pounds. The game hen is a hybrid chicken mix between a Cornish Game and a Plymouth or White Rock chicken, and it’s usually divided or roasted whole.

Four Other Kinds of Chicken

  • Capon – A surgically unsexed male chicken that develops slowly and puts on more fat. A capon is about 16 weeks to 8 months old, weighing between 4 and 7 pounds. Capons are usually roasted and yield generous quantities of tender, light meat. Capons are great for roasting but can also be used for braises and poaching.
  • Poussin – A young chicken no older than 28 days when it is slaughtered. Sometimes called a spring chicken.
  • Stewing Hen – Stewing chickens usually lay hens that have passed their prime, ten months to 1 1/2 years old. They are older, and their meat is usually tougher and more stringy. This type of chicken is best used in stews where the meat has time to break down during the long, moist cooking.
  • Rooster or Cock – A mature male chicken with low body fat and lean, ropey muscles. The skin is coarse and has tough, dark meat and requires long, moist cooking, as in the classic French dish, coq au vin. They’re rarely found in chain grocery stores but specialty markets and many Asian markets.

What are the Edible Parts of Chicken?

Here are some edible parts of chicken:

The Whole Bird

The best cut is sometimes all of them. One of life’s basic joys is a roasted chicken. Brush the chicken with clarified butter and season with salt on all sides before roasting for 20–25 minutes at 475°F. Reduce the heat to 400°F and roast for another 30-45 minutes, or until the thighs and center of the breast reach 160°F, and the juices run clear. Allow at least 20 minutes for resting before carving.

Chicken Breasts

The chicken breast is a lean cut of meat obtained from the underside of the chicken’s pectoral muscle. Each whole chicken has one chicken breast with two halves, which are usually separated during the slaughtering process and sold separately as individual breasts. Compared to chicken thighs, wings, and drumsticks, boneless, skinless chicken breast meat is the most costly chicken cut due to its desired white meat and health advantages. It can be grilled, baked, roasted, fried, barbecued, and boiled in various ways.

Chicken Legs

The chicken thigh is a cut of meat taken from the top of the leg, just above the knee joint that separates the thigh from the chicken drumstick. Compared to more expensive white-meat sections like chicken breasts, this is an entirely dark-meat portion of the chicken and one of the most economical slices of the bird. Cooking times and results vary based on whether a chicken thigh’s skin and bones are still attached. Boneless chicken thighs take less time to cook, making them good for midweek dinners.

Chicken Wings

The drumette, which resembles a tiny drumstick with white meat, and the flat, which has tender white meat between two bones, are the two edible sections of the chicken wing. Chicken wings, popularly known as bar food, are great when coated in a mixture of your favorite jam, balsamic vinegar, ground ginger, and ground garlic and baked at 385°F until the skin is crisp caramelized.

The Bones

Make multipurpose chicken stock or chicken broth with your leftover chicken bones. The workhorse of restaurant kitchens is light, golden chicken stock. It’s used to make pasta and as a foundation for sauces, and it can be reduced and strengthened to make a great soup. Its hue is described as “light,” but it also signifies that it cooks for a short time, about 45 minutes at a low simmer. Start by properly cleaning all of your chicken parts, including the necks, backs, and legs, to remove any blood, liver, heart, or other contaminants. The brighter the tastes of your stock, the cleaner your chicken is.

The Fat

Schmaltz is chicken fat that has been rendered. The fat that collects on top of the stock can be used in various ways. Heat it on low heat until all the water has evaporated, then filter it to remove any contaminants. It can be used to roast potatoes or root vegetables, as well as to create latkes. Store in an airtight jar in the refrigerator for two weeks before freezing. Schmaltz is chicken fat that has been rendered. The fat that collects on top of the stock can be used in various ways. Heat it on low heat until all the water has evaporated, then filter it to remove any contaminants. It can be used to roast potatoes or root vegetables, as well as to create latkes. Store in an airtight jar in the refrigerator for two weeks before freezing.

How Healthy is Chicken?


Chicken has a long list of health advantages, but how nutritious your chicken-based meal is depends on your parts and how you prepare it. Darker cuts, such as the thigh and drumstick, provide more calories than lighter cuts, such as the breast. Saturated fat is also added by keeping the skin on or frying the chicken.

  • Chicken is a good source of amino acids because of its lean protein. Amino acids help our bodies develop muscular tissue, which is especially important as we get older.
  • Higher protein consumption has also been demonstrated to help preserve bone mineral density in studies. Chicken consumption can assist in creating stronger muscles and promote healthier bones, reducing the incidence of injuries and disorders like osteoporosis.
  • According to research, eating 25-30 grams of protein per meal can help us feel more satisfied. Protein-rich meals can help us feel fuller even when we eat less, which aids weight management.
  • Reduced risk factors for heart disease, such as high triglyceride levels and high blood pressure, are associated with a healthier weight. Chicken is a high-protein food that can help you lose weight and lower your risk of heart disease.
  • Chicken includes tryptophan, an amino acid related to increased serotonin levels (the “feel good” hormone) in our brains.

Ways to Cooking Chicken

Chicken may be roasted, baked, grilled, sautéed, braised, or fried, making it one of the world’s most adaptable foods. Here are a few different methods to prepare chicken.

  • Roasted Chicken – Roasted chicken is one of the tastiest and most gratifying foods you can create. Furthermore, roasting a chicken is one of the simplest ways to prepare a nice family dinner.
  • Baked Chicken –  In two ways, baked chicken differs from roasted chicken. To begin with, baked chicken is made with separate drumsticks, thighs, breasts, and wings, whereas roasted chicken is cooked entirely. Second, baked chicken is dredged in seasoned flour before cooking, unlike when roasting a whole bird.
  • Braised Chicken –  Braising is a fantastic method for cooking cheaper or less tender meat, but it’s also a fantastic way to prepare chicken. Braised chicken is a hearty, soulful dish with meat that practically falls off the bone.
  • Poached Chicken –  Poaching is a simple and tasty method for preparing chicken, whether poaching chicken breasts or a full chicken. Poached chicken has minimal fat content and is always moist and delicious.
  • Fried Chicken –  The oil temperature should be kept between 325 and 400 degrees Fahrenheit while deep-frying. If it gets any hotter, most oils will start to smoke. Fried chicken is an excellent illustration of the fundamental deep-frying technique, in which objects are dipped in a simple batter or seasoned flour before being deep-fried.

How to Store Chicken?

Here are the rules for storing chicken:

  • Packaged, raw chicken can be refrigerated in its original wrapping in the coldest part of the refrigerator for 48 hours after purchase. If it is not to be used in 48 hours, freezing is recommended.
  • Cooked, cut-up chicken is best when refrigerated for two days or less; whole, cooked chicken for three days or less.
  • Store fresh, uncooked chicken on a low shelf of the refrigerator, so it does not drip onto other items.
  • To prevent freezer burn, wrap separate pieces in foil or plastic bags for convenience and prevent freezer burn. Then place all wrapped or bagged pieces into a larger freezer bag or foil wrap. Press all air out of the bag/foil package and label the package with contents and date frozen.


Chicken is one of the most widely consumed meats. It’s not only widely available and simple to cook, but it’s also available in a variety of forms and kinds. It can be prepared in various ways, and it’s not only good for you, but it’s also delicious. However, instead of deep-frying, choose healthier types of chicken and use cooking methods such as baking, grilling, steaming, or stir-frying. Finally, eat chicken as part of a well-balanced diet that includes a variety of other protein-rich meals.