Chicken Comes to Market in a Confusing Array of Packaged Forms.
Packaged Chicken Forms
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Resources > Food > Meat > Poultry > Packaged Chicken Forms
NAMP # P1000 and “Rostizado” in Spanish, are a class of Chicken that is marketed as best for Broiling, though in the current era, the name really just means the bird in question was bred and raised for Meat production. The food industry has come to use the names Broiler...
Capons, NAMP # P1200 are castrated (caponized) young Roosters prized for their tender white flesh. Caponization was known to the ancient Greeks and Romans. The procedure is still practiced today to control breeding and to produce a bird that is large, juicy, tender and fat when...
City Dressed means Drained of Blood and Plucked but with the Head and Feet and Viscera Intact.
Eviscerated Chicken is a City Dressed Bird which has had its Viscera Removed as well as the Head and Feet.
In practice, “Fresh Poultry” means Raw Poultry and can either be freshly butchered Poultry if you live on a farm, or more typically, refrigerated poultry if you are a home or restaurant chef. Frequently, Free Range and/or Organic poultry will not be frozen and will also carry...
Frozen Chicken can be Sold in all of the Same Forms in which it is Sold as Fresh Chicken.
Fryers (in Spanish “Rostizado” and NAMP # P1000) are a class of Chicken that is marketed as best for Deep Frying or Pan Frying, though today the name just means the bird in question was bred and raised for Meat production. Some folks use the name Broiler (chicken) and Fryer...
Depending on the breed, Hens will weigh around 3.5 lbs to 6 lbs (1.6 kg to 2.7 kg) and will have tougher flesh and coarser skin. They make up for their toughness by also being more flavorful. The breastbone cartilage of a Hen will also have hardened with age. Availability Hens are...
According to the USDA, Kosher Poultry is ritually slaughtered under rabbinical supervision by a Schohet. The bird will have metal tags attached to both wings indicating its kosher status. Kosher Chickens, for example, are fed a grain diet, and are slaughtered by the Schohet with a...
Any type of Chicken can be labeled “Mature,” meaning it was older than 5 to 8 months old at the time of slaughter. Availability Mature Chickens are available all year long. Varieties Mature Chickens can also be labeled “mature chicken, “old...
Chicken Can be Broken Down and Processed.
Poussin (NAMP # P1400) is a term that comes from the French word for “Chick.” Poussin means a very small immature Chicken, one that is too young to have developed feathers for flying or much heft. Poussins (also sometimes called Squab Chickens or Spring Chickens) are most often...
Pullets are young female chickens that have never laid eggs. Availability Pullets are available all year long. Purchasing The Chicken should not have any defects, cuts or broken bones. It should not have any lingering feathers either. The skin color can range from cream white...
Roasters (also known as “Pollo para Asar” in Spanish) have NAMP # P1100 and are young, tender Chickens of either sex that are roughly 12 to 20 weeks old (but can be up to 8 months old), weigh (by definition) 3.5 lbs to 5 lbs or more (1.6 kg to 2.3 kg), and have smooth skin and...
In the modern Poultry business, Hens are the most valuable animal because they lay Eggs, which can be harvested or hatched as new chicks. Young males are typically raised for their Meat. Most do not make it to sexual maturity because they would just be an extra beak for the farmer to...
A Stewing Chicken, Stewing Hen, Baking Hen, Boiling Fowl or just plain Fowl (NAMP # P1300), is a mature Chicken, frequently a former egg-layer, who is past her prime laying age. The extra age gives the Stewing Chicken a richer flavor but also makes its meat tougher and more fibrous, hence...
Chicken Comes to Retail in Many Forms with Various Names.
Any Chicken can be labeled “Young” meaning that it was under 8 months of age at the time of slaughter, even though today many commercial meat chickens are harvested as early as 8 to 12 weeks of age. Maturity is a major factor in categorizing...