Kitchen Guide

Know thy chicken

When you’re buying a chicken, make sure you pay attention to the label and cut. The label will tell you how the chicken was raised and any hidden ingredients it may include. The type of chicken you select will affect how your meal tastes and what cooking technique you use to prepare it. Use this guide to help you select the best chicken for your meals.

what the label means

organic:

“Organic” means the chicken was not fed antibiotics and had access to the outdoors. Organic chickens are not genetically modified, irradiated or cloned. Their feed is 100% organic and vegetarian, meaning it doesn’t contain animal byproducts.

free-range:

“Free-range” simply means the chicken had access to the outdoors.

hormone-free:

“Hormone-free” is a common label since the USDA prohibits the use of hormones in raising chickens.

kosher:

“Kosher” means the chicken was raised and slaughtered under Rabbinical supervision. It was most likely raised without antibiotics, but the USDA does not have a system to verify this claim.

natural:

“Natural” means the chicken contains no artificial ingredients or added color and is only minimally processed. However, there is no guarantee that the chicken wasn’t fed antibiotics.

bottom line:

“Organic” is the cleanest option.

the cut matters

whole chicken:

Buying a whole chicken is an affordable way to get the most meat. You can roast it whole or butcher it into breasts, drumsticks, thighs and wings. You can also save the bones for stock.

If you’re interested in cooking a whole chicken, check out our video recipe for “Seriously Basic Roast Chicken.” You’ll learn how long you should cook it, what temperature it should be when it’s done and how to carve it.

drumstick:

Drumsticks are juicy and flavorful dark-meat pieces, often sold with the thigh attached. To separate the two pieces, cut through the joint with a sharp knife. Drumsticks and thighs are great for beginners because they’re difficult to overcook. They taste delicious when roasted, grilled or braised.

thigh:

Thighs are dark meat, often sold skinless and boneless. They’re a great choice for stews and braises. They’re also delicious roasted or grilled.

breasts:

There are three types of chicken breasts: bone-in, cutlet and boneless, skinless. Breasts are a weeknight staple often sold in halves.

Boneless, skinless:

Boneless, skinless breasts are a very popular cut for their lean white meat, quick cooking times and mild flavor. They taste great sautéed, poached, grilled or broiled. They’re also a great option for stir-fry. Check out our “Fast and Juicy Herb Grilled Chicken” video recipe.

bone-in:

Bone-in breasts are a cheaper alternative to boneless, skinless breasts. They are usually juicier and more flavorful. They taste delicious roasted, grilled or poached.

cutlet:

Cutlet breasts are boneless, skinless breasts that have been pounded to a consistent thickness for quick, even cooking. They can be sautéed or pan-fried.

chicken wings:

Chicken wings are the boniest cut, though the wing’s white meat is tender and juicy. They’re good roasted, grilled, broiled or braised.