chicken

Chicken Products

Broiler - a young chicken usually 6 to 8 weeks of age. A broiler may be of either sex and will be tnder-meated. The dressed weight of whole birds will range from 2.85 to 4.50 pounds (1.3 - 2.04 kilograms). Broilers are sometimes referred to as fryers
Roaster - They have the same general characteristics as the broiler except their dressed weight will range between 4.75 to 7.5 pounds (2.16 - 3.40 kilograms). Roasters are processed between 8 to 12 weeks of age. Roasters are generally sold as whole birds.
Rock Cornish Hen - the offspring of a Cornish chicken or a Cornish chicken crossed with another breed of chicken. The cornish hen is a young immature chicken, usually 5 to 6 weeks of age, with a dressed weight of not more than 2 pounds (0.91 kilograms).
Rock Cornish Fryer - the offspring of a cross between a purebred Cornish and a purebred Rock chicken. They are young, may be of either sex, and will be tender-meated. Dressed weight will range from 1 to 2 pounds ( 0.45 - 0.91 kilograms).
Hen - a mature female chicken. Chickens in this classification are generally spent hens. Referred to as fowl, hens may be further classified as heavy or light depending on their breed or weight. Hens may be used for stewing, baking or deboned for use in processed meats.
Rooster - a mature male chicken with coarse skin and toughened, dark meat. Roosters are generally spent breeders that are deboned for use in processed meats.

Chicken Parts

P 5	(A) Leg Quarter - the drumstick and thigh is all dark meat (B) Breast Quarter - includes the wing and is all white meat
P 6	Whole Broiler Legs - A whole broiler leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that it does not contain a portion of the back. One leg-thigh combination is considered a serving
P 7	(A) The broiler thigh with back portion - is produced by separating the broiler leg quarter at the knee joint (B) The broiler thigh without back portion - is produced by separating the whole leg at the knee joint. This cut must contain no rib, or back meat
P 9	Broiler Drumsticks - The broiler drumstick is the lower portion of the leg quarter; or that portion between the knee joint and the hock. Drumsticks weight from 4 to 5 ounces (114 - 142 grams). Two make one serving.
P 12	Boneless Skinless Breast Meat - Breast halves that have been skinned and deboned. Each breast half is considered one serving. The pectoralis major and minor muscle may be separated to produce tenderloin and boneless breast.
P 13	Whole Chicken Wing - The whole wing is an all white meat portion. It is composed of three sections.
P 14	(A) Drummette - The first section between the shoulder joint and the elbow (B) Mid-section with tip - The flat center section and the flipper (wing tip) (C) Mid-section - The section between the elbow and the tip, sometimes called the wing flat or mid-joint (D) Wing tip - The final wing section extending from the elbow, also called the flipper
P 15	Giblets - When included as a part of the whole bird the pieces are wrapped in paper, or sealed in plastic, and stored inside the bird cavity. Giblets may also be sold separately (A) Gizzard (B) Heart (C) Liver (D) Neck
P 16	(A) Chicken feet - are the lower leg and foot combination. The skin and toe nails are removed (B) Chicken paws - are the foot portion only. Chicken feet and paws are packaged bulk in plastic bags. For shipment, the bags are packed in corrugated fiber cartons.
P 23	Mechanically Separated Chicken (MDM) - The chicken is separated mechanically from the bone and skin to produce products that vary in texture (A) Finely Ground Chicken - Emulsified (comminuted) - It is packaged frozen, in 40 pound (18 kg.) poly-line boxes (B) Finely Ground Chicken - Non-Emulsified (non-comminuted) (C) Ground Chicken - Ground chicken is packaged frozen in 40 pound (18 kg.) poly-line boxes

The Chicken Thermometer

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