Chickens are classified primarily by the size, weight and age of the bird when processed. Chickens are produced to meet specific requirements of the customer, which can be a retail outlet, fast food chain, or institutional buyer, among others.

Domesticated fowl raised for meat and/or eggs.

A chicken raised for its meat, as distinguished from a "layer," which is a chicken that lays eggs for the table.

Less than 24 days of age and about 1 pound or less.

Less than 30 days of age and about 2 pounds.

2 pounds 4 ounces to 3 pounds 2 ounces, (mostly 2 pounds 6 ounces to 2 pounds 14 ounces), usually cut-up, without necks and giblets, may have tail and leaf fat removed, and less than 42 days of age.

3 to 4 3/4 pounds, usually with neck and giblets for retail grocery; whole, cut-up, parts, and 40 to 45 days of age. Typical retail size.

5 to 8 pounds, less than 10 weeks of age; usually 55 to 60 days of age.

5 to 6 pounds, males usually 47 to 56 days of age. Deboned for nuggets, patties, strips, and similar boneless products; most often sold without neck and giblets.

Surgically desexed male broilers weighting 7 to 9 pounds, and about 14 to 15 weeks of age. Plump and tender. Capons were once common but are now a specialty item.

Spent breeder hens that are no longer commercially productive for laying hatching eggs, usually 5 to 5 1/2 pounds, about 15 months of age, used for cooked, diced or pulled meat. Also sold at retail as "stewing hens." Because of their greater age, stewing hens have more flavor than broilers but are considerably less tender.

100 gram serving of chicken breast,meat only, roasted

% Recommended Daily Intake

Nutrient Value: University of Moncton Food Research Centre, 1996

% Recommended Daily Intake: Canadian Nutrient File, 1981

Before You Cook

• Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.
  
• Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.
  
• Freeze uncooked chicken if it is not to be used within 2 days.
  
• If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.
  
• Thaw chicken in the refrigerator — not on the countertop — or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.
  
• Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about 2 hours to thaw a whole chicken.
  
• For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.
  
• Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.
  
• When shopping, buy groceries last. Never leave chicken in a hot car. Refrigerate immediately on reaching home.
  

• If chicken is stuffed, remove stuffing to a separate container before refrigerating.
  
• When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.
  
• Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.
  
• To check visually for doneness, pierce chicken with fork; juices should run clear — not pink — when fork is inserted with ease.
  
• Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.
  
• Marinade in which raw chicken has been soaking should never be used on cooked chicken.

• Cooked, cut-up chicken is at its best refrigerated for no longer than 2 days — whole cooked chicken, an additional day.
  
• If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving.
  
• If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40°F or above 140°F.

• Our modern domesticated chickens are all descendants of the red jungle fowl of India and Southeast Asia. They have been domesticated for at least 4,000 years.

• There are more than 7 billion chickens in the world, producing about 65 billion eggs annually. There are a bit fewer than 6 billion people.

• COLOR OF SKIN - Chicken skin color varies from cream-colored to yellow. Skin color is a result of the type of feed eaten by the chicken, not a measure of nutritional value, flavor, tenderness or fat content. Color preferences vary in different sections of the country, so growers use the type of feed which produces the desired color.

• PINK MEAT - When chicken has reached 180 °F as measured using a food thermometer, it should be safe to eat. The pink color in safely cooked chicken is due to the hemoglobin in tissues which can form a heat-stable color. Smoking or grilling may also cause this reaction, which occurs more in young birds.

• Most chicken, on average, will eat 4 kilograms of feed in order to reach market size. For an average flock of 20,000 birds, over 80,000 or 6 1/2 truck loads of chicken feed is used!

• Grain is the main ingredient of all chicken feed. So, all chickens are "grain-fed."