History & Definitions
The chicken is a descendant of the Southeast Asian red jungle fowl first
domesticated in India around 2000 B.C. Most of the birds raised for meat in
America today are from the Cornish (a British breed) and the White Rock (a breed
developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons
and Rock Cornish hens are all chickens. The following are definitions for these:
- Broiler-fryer a young,
tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when
eviscerated. Cook by any method.
- Rock Cornish Game Hen - a
small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and
roasted whole.
- Roaster - an older chicken
about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per
pound than a broiler-fryer. Usually roasted whole.
- Capon - Male chickens about
16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to
7 pounds and have generous quantities of tender, light meat. Usually
roasted.
- Stewing/Baking Hen - a
mature laying hen 10 months to 1 1/2 years old. Since the meat is less
tender than young chickens, it's best used in moist cooking such as stewing.
- Cock or rooster - a mature
male chicken with coarse skin and tough, dark meat. Requires long, moist
cooking.
Source:USDA
| Approximate Chicken Cooking
Times |
| Type of Chicken
|
Weight |
Roasting
350 °F |
Simmering |
Grilling |
| Whole broiler fryer+ |
3 to 4 lbs. |
1 1/4 - 1 1/2 hrs. |
60 to 75 min. |
60 to 75 min* |
| Whole roasting hen+ |
5 to 7 lbs. |
2 to 2 1/4 hrs. |
1 3/4 to 2 hrs. |
18-25 min/lb* |
| Whole capon+ |
4 to 8 lbs. |
2 to 3 hrs |
Not suitable |
15-20 min/lb* |
| Whole Cornish hens+ |
18-24 oz. |
50 to 60 min. |
35 to 40 min. |
45 to 55 min* |
| Breast halves, bone-in |
6 to 8 oz. |
30 to 40 min. |
35 to 45 min. |
10 - 15 min/side |
| Breast half, boneless |
4 ounces |
20 to 30 min. |
25 to 30 min. |
6 to 8 min/side |
| Legs or thighs |
8 or 4 oz. |
40 to 50 min. |
40 to 50 min. |
10 - 15 min/side |
| Drumsticks |
4 ounces |
35 to 45 min. |
40 to 50 min. |
8 to 12 min/side |
| Wings or wingettes |
2 to 3 oz. |
30 to 40 min. |
35 to 45 min. |
8 to 12 min/side |
Source: USDA
Baked Chicken
Almond Chicken With Lemon Cream
Asian Chicken ( 7 WW Points)
Asparagus Chicken Noodle Casserole
Avocado Chicken Melt
Baked Chicken with Peaches
Baked Sesame Chicken
Barbecue Chicken Breasts
Barbecue Chicken Wings
BBQ Barbecue Chicken Gizzards And Livers
Beer Butt Chicken
Beer Chicken
Cajun Chicken Casserole
Chicken Almondzini
Chicken and Biscuits
Chicken Cacciatore
Chicken Dijonnaise
Chicken Mozzarella
Chicken Parmesan
Chicken Stroganoff
Cornflake Baked Chicken
Cornflake Chicken Fingers
Jamaican Jerk Chicken
Orange Dijon Chicken
Oven Fried Chicken And Bananas
Potato Chip Baked Chicken
Curried Peanut Chicken
Sour Cream Chicken
Grilled Chicken Recipes
Barbecue Chicken Marinade
Barbecue Marinade For
Chicken
Honey Lime Chicken
Maple Chicken
Oregano Chicken
Thai Chicken
Chicken Appetizers
Chicken and Pepper Nachos
Chicken Soup Recipes
Chicken Tortilla Soup
Casserole Recipes
Baked Chicken And Rice
Casserole
Bisquick Chicken Casserole
Broccoli And Chicken
Casserole
Chicken And Pea Casserole
Chicken Florentine Casserole
Chicken Noodle Casserole
Dorito Chicken
Dorito Southwestern Chicken Casserole
King Ranch Chicken Casserole
Mexican Chicken Casserole
Chicken and Dumplings
Chicken with Biscuits
Crock Pot Recipes
Apricot Glazed Chicken
Artichoke Chicken And Olives
Broccoli Chicken
Broccoli Chicken and
Rice
Chicken a La King
Chicken And Apple Stuffing
Stir-Fry Recipes
Chicken Stir Fry
Chicken Soup Recipes
Chicken Noodle Soup
Lemon Chicken Rice Soup
Hot Wings/Chicken Wings Recipes
Apricot Chicken Wings
Crockpot BBQ Wings
Pot Pie Recipes
Chicken Pot Pie
Chicken Salad Recipes
Apricot Ginger Chicken Salad
Barbecue Chicken Salad
Barbecue Chicken Salad
#2
Hot Chicken Salad
Chicken Pasta Salad
Chicken Spinach Mandarin Salad
Chinese Chicken Cole Slaw Salad
Other Chicken Recipes
Almond Chicken
Almond Chicken With Lemon Cream
Amish Oven Fried Chicken
Apple And Thyme Chicken
Apricot Chicken Salad
Balsamic Chicken (4 WW Points)
Blueberry Grilled Chicken
Cheese Tortilini With
Chicken
Chicken and Rice
Chicken Cordon Bleu
Chicken Dijon Fettuccine
Chicken Fingers
Chicken In Wine Sauce
Chicken Kiev
Chicken Piccata
Chicken Piccadillo
Chicken With Plum Sauce
Chicken With Raspberry Cream Sauce
Chicken Wrap
Chicken Wrapped In Crisp Phyllo
Coconut Chicken With Fresh Fruit
Creamy Chicken Fettuccini
Curried Peanut Chicken
Green Mango Salad
Mandarin Chicken
Margarita Chicken
Olive Chicken
Pasta With Chicken And Broccoli
Potato Dipped Chicken
Saucy Chicken Breasts
Scalloped Chicken
Smothered Chicken
Southern Fried Chicken
Stuffed Chicken Breasts
Sweet And Sour Chicken
Caribbean Chicken Salad
Makes 6 Servings
prep 15 min.
1/2 cup light sour cream
1/4 cup FRENCH'S® Honey Mustard
1/4 cup chopped chutney or apricot jam
3/4 tsp. salt-free spicy seasoning or Jerk seasoning
1/4 tsp. salt
1 1/4 lbs. chicken, cooked and cubed (about 3 cups)
1 medium apple, thinly sliced
2 medium green onions, chopped
BLEND sour cream, mustard, chutney and spices in large bowl.
STIR in chicken, apple and green onions. Cover and chill.
SERVE over salad greens or on whole wheat rolls.
Used with
Permission from French's Kitchen
Print this Recipe
| Refrigerator Home Storage (at
40° F or below) of Chicken Products |
| Product |
Refrigerator Storage
Times |
| Fresh Chicken, Giblets or Ground Chicken
|
1 to 2 days |
| Cooked Chicken, Leftover |
3 to 4 days |
| Chicken Broth or Gravy |
1 to 2 days |
| Cooked Chicken Casseroles, Dishes or Soup
|
3 to 4 days |
| Cooked Chicken Pieces, covered with broth
or gravy |
1 to 2 days |
| Cooked Chicken Nuggets, Patties |
1 to 2 days |
| Fried Chicken |
3 to 4 days |
| Take-Out Convenience Chicken (Rotisserie,
Fried, etc.) |
3 to 4 days |
| Restaurant Chicken Leftovers, brought
immediately home in a "Doggy Bag" |
3 to 4 days |
| Store-cooked Chicken Dinner including
gravy |
1 to 2 days |
| Chicken Salad |
3 to 5 days |
| Deli-sliced Chicken Luncheon Meat |
3 to 5 days |
| Chicken Luncheon Meat, sealed in package |
2 weeks (but no longer than 1 week after a
"sell-by" date) |
| Chicken Luncheon Meat, after opening |
3 to 5 days |
| Vacuum-packed Dinners, Commercial brand
with USDA seal |
Unopened 2 weeks
Opened 3 to 4 days |
| Chicken Hotdogs, unopened |
2 weeks (but no longer than 1 week after a
"sell-by" date) |
| Chicken Hotdogs, after opening |
7 days |
| Canned Chicken Products |
2 to 5 years in pantry |
Source: USDA More Chicken Recipes
|
