A raw whole chicken and separate chicken parts on a clean surface.
Ingredients Guide

What Is Chicken? A Practical Ingredient Guide

Chicken comes whole or in cuts such as breasts, thighs, and wings. Roast a whole bird or use pieces in stir-fries, curries, and stews. For safety, keep raw chicken cold, do not wash it, and cook it to an internal temperature of 165°F.

A raw whole chicken and separate chicken parts on a clean surface.

Definition

Chicken is a common poultry product sold fresh or frozen. Retail options include whole birds and separated parts such as breasts, wings, thighs, and drumsticks. The USDA inspects all chicken sold in the United States and offers voluntary grading for quality.

Flavor

Chicken has a mild, savory flavor that pairs well with seasonings and sauces. Breast meat is lean and firm; thighs and drumsticks are darker, richer, and more tender.

Common Uses

Add chicken to stir-fries, curries, tagines, or pasta dishes. Roast a whole bird, fry pieces, or simmer them in a stew or sauce.

Selection

When choosing chicken, look for meat that is pink with white fat. Avoid packages with excessive liquid or meat that appears gray. Fresh chicken should be refrigerated at 40°F or below, while frozen chicken is best kept at 0°F or below.

Preparation

Do not wash raw chicken before cooking. Separate raw chicken from ready-to-eat foods to prevent cross-contamination. Cook all chicken, including whole birds, cuts, and ground poultry, to a safe minimum internal temperature of 165°F. Use a food thermometer placed in the thickest part of the meat without touching bone.

Storage

Keep raw whole chicken and pieces in the refrigerator for 1 to 2 days. For longer storage, freeze whole chicken for up to 1 year or pieces for 9 months to maintain quality. While frozen food remains safe indefinitely, texture and flavor may decline over time.

Chicken Recipes to Try