POULTRY – CHICKEN

Broilers, fryers, and roasters can generally be used interchangeably based on how much meat you think you’ll need. They are young chickens raised only for their meat, so they are fine to use for any preparation from poaching to roasting. You may need to adjust cooking times or amounts of other ingredients (like stuffing) based on what the recipe called for and the size of your chicken.

Stewing chickens are usually laying hens that have passed their prime. They are older and their meat is usually tougher and more stringy. This type of chicken is best used in stews (as the name implies!) where the meat has time to break down during the long, moist cooking.

Since they’ve been castrated, capons don’t develop in the normal way of a hormone-crazy chicken teenager. They grow more slowly and put on more body fat. Because of this, their meat is more tender and flavorful than that of any other chicken of the same weight. Capons are great for roasting but can also be used for braises and poaching.

Roosters are tough old birds with low body fat and lean, ropey muscles. They’re rarely found in chain grocery stores, but can be found in specialty markets and many Asian markets. Like stewing chickens, roosters are best used in slow cooked stews and braises, like the traditional Coq au Vin.

• Chicken parts: A huge portion of chicken is purchased cut up as parts. You can purchase whole or half breasts with the bone in, or boneless, skinless chicken breast fillets. Drumsticks and wings are also sold separately. Chicken breasts can be baked, broiled, grilled, or sautéed. Drumsticks and wings can be baked, broiled, or grilled.

• Free-range chickens: These are chickens that are not kept in a cage, like most chickens. Some people think that free-range chickens have a better flavor because the exercise develops their muscles. Exercise also toughens muscles, but free-range chickens are usually slaughtered at a young age, so the meat remains tender. They are no more nutritious than other chickens, however, and may come at a premium price. In addition, they are processed in the same way as other chickens, and therefore are just as prone to Salmonella contamination.