A whole roast or braised chicken is the most amazing of meals to share with friends and family. With its mix of light and dark meat everyone is a winner. Personally I like every single bit of meat but I have not had much experience with their offal and off cuts.
In Australia we don’t really categorise whole birds between fryer, boilers and roasters (as in America and Europe) in our supermarkets. We really go in there looking for a certain sized bird depending how many people we want to feed and the labels all say ‘whole chicken’.
Much of the bird’s size comes down to what they were fed and how long they were raised for. Chicken is always sold at a low price point and its lean meat makes for a really thrifty meal.
At the bottom of the post are links to some yummy recipes and you can use this table to find out about the different cuts you can get from a whole chicken.
This is what you get from one chicken:
More Chicken Cuts:
|chicken butterflied or halved|
|chicken leg and thigh|
- see dishes using whole chickens here
- see all recipes using chicken here
- go to the main ingredients page here
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