Encyclopedia Of Foods

High-Protein Foods 293Grade A chickens, the highest grade, are usuallyfound in markets. Grade B chickens areless meaty, and grade C birds are scrawnieryet. B- and C-graded chickens often areused for processed and packaged foods. Thegrade stamp can be found within a shieldon the package wrapping, or sometimes ona tag attached to the bird's wing. Manyungraded chickens find their way to storesbecause grading is not mandatory.Chickens called “broilers” are butcheredat about 7 weeks of age, when they weighbetween 2 and 4 pounds. The term “fryer”is often given to larger birds from this agerange. “Roasting chickens” generally weighmore than 4 pounds and are slaughteredwhen they reach 10 weeks. “Stewingchickens” — also known as hens or boilingfowl — range in age from 10 to 18months. They can weigh between 3 and 6pounds. Generally, they are used for stewsand soups because their meat is tougher.Shoppers may also encounter other termsto describe chicken. A Rock Cornish hen(or game hen) is a chicken hybrid that weighsabout 2 pounds when butchered. Becausethere is relatively little meat on the carcass,each hen is typically considered 1 serving.Another type of chicken in stores is calledfree-range chicken. According to the USDA,this term means that the chicken was allowedto roam outdoors. Depending on the manufacturer,the chicken may or may not havebeen fed a vegetarian diet free of hormones,growth enhancers, and antibiotics. Somebelieve that this special treatment results ina fuller-flavored chicken. One thing certainis that it adds to the expense. Most freerangechickens are far more expensive perpound than regular chicken.A tip for shoppers: larger chickens area better buy because there is more flesh onthe bones. With smaller chickens, you donot get as much meat and you pay for bones.Roasted chickenPreparation TipsKeep chicken refrigerated until you are readyto use it, or freeze it and then thaw it in therefrigerator. Cut away any excess fat, butkeep the skin on while cooking to provideflavor, then remove the skin for a healthierentrée. Chicken lends itself to a variety ofcooking preparations, including baking,broiling, boiling, roasting, frying, braising,barbecuing, stir-frying, and stewing.Boneless chicken requires less cooking time.However, this type of chicken will taste morebland because the bones and the skin addthat real “chickeny” flavor. Yet, bonelesschicken picks up the flavors of other foods,herbs, and spices it is cooked with, such astarragon, ginger, garlic, and vegetables.Serving SuggestionsChicken is extremely versatile. Because ofits popularity, entire cookbooks have beenwritten focusing on only this bird. It seemsalmost every ethnicity has its own way touse chicken — Indian curry chicken,Chinese stir-fry, Mexican chicken enchiladas,Spanish paella, and Italian chickenparmesan. Chicken’s flavor is enhanced byalmost any herb, spice, or condiment.Frying is also a popular way to servechicken. However, this cooking methodadds extra fat and calories, detracting fromthe health benefits of eating chicken. Ifeating at a fast-food restaurant, choosegrilled chicken instead of chicken that hasbeen breaded and deep-fried.