Cooking School

Types of chickens to roast

Celebration Cornish Hens Image by: Celebration Cornish Hens Author: Canadian Living

Cooking School

Types of chickens to roast

Choose plump, well-shaped chicken with smooth skin, firm flesh and a fresh smell. Choose whole chickens, wings, breasts, thighs, drumsticks, legs, quarters, halves or ground chicken to suit the recipe and the occasion.

Cornish hens
: These are very young chickens and weigh about 1-1/2 lb (750 g) each. Cornish hens are usually sold frozen.

Broilers: Sometimes called fryers, broilers usually weigh less than 4 lb (2 kg), often closer to the 3 lb (1.5 kg) mark. This is the most popular size in supermarkets and restaurants. The majority of chicken parts come from broilers. Broilers and their parts are all-purpose, suitable for roasting, braising, frying and grilling.

Roasters: Typically more than 4 lb (2 kg), roasters are older and more flavourful than broilers. They are ideal for roasting but can also be poached for soups, salads, sandwiches and casseroles.

Capons: A favourite for roasting, capons are desexed roosters and weigh from 4 to 10 lb (2 to 4.5 kg). Capons have a high ratio of white meat to dark and are ideal for stuffing.

: This is the choice for busy households, however, you can bone breasts and thighs yourself: to remove skin from breasts or legs, grip skin at wide end of piece and, using paper towel to prevent fingers slipping, pull firmly. You may need to cut around end of drumstick to complete the operation.

Ground chicken
: Fat content varies because ground chicken is often thigh meat but could also be all-white breast meat at a premium price. Be sure to check labels closely.

This article was originally found in Canadian Living's Special Issue, Best Chicken 2008. Subscribe to Canadian Living today and never miss an issue!


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Cooking School

Types of chickens to roast