Commercial Chicken info?


 
P

Paul Lai

TVWBB Super Fan
Spatch a "all natural" "Young Chicken" this weekend. [Sorry, no pics - forgot to oil the grate and messed up the skin.] It was >= 5lbs, which seems kinda large. It was brined for 5hrs with the basic brine plus flavorings (garlic, lemon, thyme, black peppercorns, coriander, etc), and the resultant breast meat didn't taste salty at all, though was juicy throughout. Only the wings had any saltiness. Haven't yet tasted the legs/thighs yet. If I do a similar bird, it'll definitely brine longer, with more flavorings.

The question is: Is there a description on the different grades/sizes of commercially available chicken out there? Knowing what to ask for, often really helps. I've done "cornish game hens" before, but they seem a bit small. Would really like to find a young/tender bird in the 2-3 lb size. Something just enough for a family of four, with very little, if any, leftover.
 
Nope, there isn't.

I buy mostly non-commercial and/or free range chickens because I much prefer the smaller size - ~2.5-2.75 lbs is my preference, 3 lbs tops. This is the preference of most restaurants that do whole chicken. They buy them up thus the lack of availability. Sometimes a few get through to retail.

You can ask your retailer if they can specify a smaller size and order you a case.
 
if I pick through the factory birds at costco I can usually find a 2-pack that comes in at 7.5 pounds, but not too much smaller than that.
 
I go to whole paycheck aka whole foods and buy a nice bird bird for easy to find good flavor. The best is raising your own if you have the space, I've done that in the past. Backyard chicken raising is sweeping the country.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Paul Lai:
The question is: Is there a description on the different grades/sizes of commercially available chicken out there? </div></BLOCKQUOTE>

Typically, size denotes age and age denotes tenderness. Typically you'll find, from young to older: Fryers -> Broilers -> Roasters

If asking by name, you probably want "Fryers".


Oh lookie ...

From the USDA - http://www.fsis.usda.gov/Fact_...fety_Focus/index.asp

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.


Gee ... I didn't know Capon = Gelding.
 
True. And fryers that are much larger - well over 5 lbs. But young enough to be a "fryer". Commercial chickens have been (over) hybridized for years to produce much meat at a very young age. More meat, relatively, but less flavor.
 
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