Varieties
Chickens can be purchased whole, with weights that range from 3 to 10
pounds (1,350 to 4,540g); cut in parts such as breasts, thighs, legs, and wings; and even as
ground meat. Some chicken parts are available boneless and skinless. Chicken is usually sold
fresh, but in some supermarkets it has been frozen and thawed.
Cornish game hens (also called Rock Cornish hens) are tender, young hens that are specially
bred to be smaller-boned and meatier; they have a more delicate flavor. Broiler-fryers are
young (about 45 days old), tender birds. Roasters are older, about 10 weeks old. Capons are
large (8 to 10 pounds or 3,600 to 4,500g) castrated male chickens that have been kept confined
so their meat is tender. Fowl or stewing hens are older, laying hens, and give excellent
flavor to soup or broth.
Buying and storing tips
Check the “Sell By” date on the package. This date
indicates the last day the chicken should be offered for sale. Meat and poultry should be
prepared as soon as possible after the date of purchase, and used beyond the Sell By date only
occasionally, if at all. Fresh chicken should have no detectable odor; the flesh should feel
firm, and the surface should not feel slick.
Store chicken in the coldest part of the refrigerator. Raw poultry can be refrigerated for
two days. Cooked chicken can be refrigerated for three days. If not served immediately, cooked
chicken should be kept either hot, between 140°F and 160°F (60°C and
71°C), or refrigerated at 40°F (4.5°C) or colder.
When transporting cooked chicken to another dining site, place it in an insulated container
or ice chest until ready to eat. If a cooked chicken is stuffed, remove stuffing to a separate
container before refrigerating leftovers.
Freeze fresh chicken if you do not plan to cook it within two days after purchase. Wrap
chicken parts individually in foil or freezer bags before freezing, and label the package for
ease in selecting just the right number of parts to thaw for a single meal. Be sure to press
the air out of the package before freezing. You may also freeze chicken in its original
wrapping. Whole uncooked chickens may be kept for about 6 months in a freezer compartment or
12 months in a deep freeze; chicken cut in parts and frozen is best when used within 3 to 6
months.
Cooked chicken parts may be frozen in the same way as fresh. However, if the dish is made
with a sauce or gravy, pack it tightly in a rigid container with a tight-fitting lid.
Thaw uncooked chicken in the refrigerator or in cold water. Never thaw chicken at room
temperature. In the refrigerator, a whole chicken (4 pounds or 1,800g) should thaw within 24
hours; cut-up parts require 3 to 9 hours, depending on the size and number of parts. To thaw
more quickly, place chicken (wrapped in a watertight bag) under cold water. Change the water
often. A whole chicken should thaw in about 1 1/2 to 2 hours.
For fastest thawing of uncooked or cooked chicken, use the microwave. Thawing time will
vary according to whether you’re thawing a whole chicken or parts, and the number of
parts frozen together. Use the Defrost or Medium-Low setting, according to the
manufacturer’s directions. Turn the chicken and separate parts as they thaw, taking care
the chicken does not begin to cook. Repeat as needed.
Preparation, uses, and tips
Wash chicken thoroughly in cold water and pat dry with a paper towel.
Chicken should always be cooked until well done. For best results, particularly when roasting
a whole stuffed chicken, use a meat thermometer inserted in the meatiest part of the bird.
Internal temperature for a whole chicken should be 180°F (82.2°C) when the chicken
is done.
You can make a visual check to see if the chicken is done by piercing it with a fork. You
should be able to insert the fork with ease, and the chicken juices should run clear. Chicken
is thoroughly cooked when it is no longer pink inside.
Roasting
Wash whole chicken inside and out under cold running water, then pat
dry with paper towels. Mix together 1 teaspoon salt and 1/4 teaspoon pepper; sprinkle over
outside of whole chicken and inside body cavity, or stuff with bread crumbs, herbs,
spices, and vegetables if desired. Hook wing
tips under the back of the chicken. Place chicken breast side up in a shallow pan. Roast in
preheated 350°F (180°C) oven for 1 hour or until internal temperature reaches
180°F (82.2°C). Let stand 10 minutes before carving.
Frying
In a plastic bag, mix together 1/2 cup flour (60g), 1 teaspoon salt,
and 1/4 teaspoon pepper. Add cut-up chicken parts, a few at a time, and shake to coat. In a
large frying pan, heat 1/3 cup (90mL) cooking oil to high temperature. Add chicken, skin side
down, and cook, uncovered, about 10 minutes, turning to brown all sides. Reduce heat to
medium-low, cover, and cook about 20 minutes more or until chicken is brown and fork
tender.
Oven-frying
Melt 1/4 cup butter or margarine in a small pan or microwavable dish.
Remove from heat and stir in 1 teaspoon salt and 1/4 teaspoon pepper. In a shallow dish, place
1/2 cup dry bread crumbs. One at a time, dip cut-up chicken parts in butter or margarine, and
then in bread crumbs, turning to coat well. Place chicken pieces in single layer on lightly
greased baking sheet, skin side up. Bake in preheated 375°F (190°C) oven about 50
minutes or until chicken is brown and fork tender.
Simmering
In a large pot or Dutch oven, place 1 whole chicken or 1 cut-up
chicken, 3 to 4 pounds (1,350 to 1,800g). Add enough water to cover (2 to 2 1/2 quarts or 1.89
to 2.5 liters), 1 teaspoon salt, and 1/4 teaspoon pepper. Add 1 small onion, sliced; 1 bay
leaf; and 3 celery tops, if desired, for richer broth flavor. Cover and simmer about 1 to 1
1/2 hours or until chicken falls off the bone. Remove chicken from pan and let cool. Separate
meat from bones. Discard skin and bones. Cut chicken into desired size pieces.
Steaming
Place chicken pieces on a rack above simmer cooking liquid (broth,
wine, or water). Simmer for about 45 minutes; test for doneness.
Broiling
Preheat broiler. Line broiler pan with foil for easy cleanup. Spray
the rack of the broiler pan with nonstick cooking spray, if desired. Place chicken halves, leg
quarters, parts, or boneless, skinless chicken pieces on rack set in broiler pan. Position
oven rack so that chicken pieces on the broiler rack are 6 inches (about 15cm) from the heat
source. Broil, turning over several times, until juices run clear and internal temperatures
reflect properly cooked chicken. Boneless chicken takes approximately 4 to 5 minutes per side;
bone-in pieces, depending on the size, take about 20 minutes per side. Use tongs to turn
chicken over to prevent piercing and loss of juices during cooking.
Grilling
For more uniform thickness and even cooking, flatten chicken halves
with the heel of your hand before placing them on the preheated grill. To preserve
chicken’s natural moisture and to prevent dryness, leave the skin on during grilling and
remove it before eating, if desired.
Place chicken halves, quarters, or parts on a prepared grill with the rack about 8 inches
(20cm) from the heat source. Grill, turning frequently (using tongs to prevent piercing skin),
about 1 to 1 1/4 hours or until fork tender. Chicken drumsticks, thighs, or whole legs (thighs
with drumsticks attached) require a longer cooking time than do chicken breasts. Homemade or
bottled barbecue sauce (or other glazes) may be brushed on chicken during the last 10 to 20
minutes of grilling time.
To test the temperature, place your palms above the coals or heat source at cooking level.
If you have to remove your hands after 2 seconds, the temperature is hot; after 3 seconds,
medium hot; and after 4 seconds, medium. More than 4 seconds indicates the grill has not
reached cooking temperature.
Microwaving
In a shallow microwave dish, arrange 1 cut-up chicken (or equivalent
parts), skin removed, in a single layer, with meatier parts toward the edges of the dish.
Brush chicken with 1 tablespoon (15mL) melted butter or margarine. Cover with waxed paper and
microwave on High 18 to 20 minutes or about 6 minutes per pound (450g), rotating the dish a
half turn after 9 minutes. Sprinkle with 1/2 teaspoon seasoned salt and let stand, covered, 5
minutes. When microwaving a whole chicken, use the Medium setting.
