Chicken Parts
Includes breasts, thighs, drumsticks, and wings, sold bone-in or boneless, skin-on or skinless. Suitable for a variety of cooking methods.
Whole Chicken
A complete, uncut chicken, often sold with or without giblets. Ideal for roasting, smoking, or breaking down into individual parts.
Canned Chicken
Cooked, processed chicken meat available in cans. Useful for quick meals like salads, sandwiches, and emergency food supplies.
Ground Chicken
Chicken meat that has been minced or ground, often used for burgers, meatballs, or as a substitute for ground beef in recipes.
Chicken Sausages
Ground chicken meat seasoned and encased in sausage casings. Available in various flavors and can be used in place of traditional pork sausages.
Rotisserie Chicken
Pre-cooked and seasoned whole chicken, cooked on a rotisserie. Convenient for quick meals and can be used in a variety of dishes.
chicken parts: Tyson, Foster Farms
whole chicken: Bell & Evans, Perdue
canned chicken: Swanson, Kirkland Signature
ground chicken: Perdue, Jennie-O
chicken sausages: Aidells, Al Fresco
rotisserie chicken: Costco, Whole Foods Market
Searing: Searing chicken in a hot pan creates a flavorful crust. Start with a well-heated pan, add oil, and place the chicken skin-side down. Once the skin is golden-brown and crisp, flip the chicken to cook through, or finish in the oven for thicker cuts.
Grilling: Grilling imparts a smoky flavor to chicken. Maintain a hot side for searing and a cooler side of the grill to cook through without burning. Marinated or brined chicken works well on the grill, as it helps prevent drying out.
Roasting: Roasting is ideal for whole chickens or larger cuts. Season the chicken well and place it in a preheated oven. Roasting at a higher temperature initially, then reducing the heat, can yield a crispy skin and juicy interior.
