Thanks in large part to chicken’s low price, low fat, and high versatility, the amount of chicken consumed in the United States has increased exponentially. That wasn’t always the case. Even though chicken is one of the oldest living species of animal, it was a rarity on the dinner table. Today, thanks to modern production methods, almost anyone can afford chicken. In fact, adjusted for inflation, chicken is only a third the price it was 40 years ago. Chicken consumption also has increased because of increasing awareness of the need to reduce fat in the diet. Chicken, as long as the skin is not eaten, is generally lower in fat than most other types of meat. At least half of the fat in a chicken is in the skin.

The government grades chicken quality with USDA classifications A, B, and C, which are based on meatiness, appearance, and how intact the skin and bones are. Grade A chickens, the highest grade, are usually found in markets. Grade B chickens are less meaty, and grade C birds are scrawnier yet. B- and C-graded chickens often are used for processed and packaged foods. The grade stamp can be found within a shield on the package wrapping, or sometimes on a tag attached to the bird’s wing. Many ungraded chickens find their way to stores because grading is not mandatory.

Chickens called “broilers” are butchered at about 7 weeks of age, when they weigh between 2 and 4 pounds. The term “fryer” is often given to larger birds from this age range. “Roasting chickens” generally weigh more than 4 pounds and are slaughtered when they reach 10 weeks. “Stewing chickens” – also known as hens or boiling fowl – range in age from 10 to 18 months. They can weigh between 3 and 6 pounds. Generally, they are used for stews and soups because their meat is tougher. Shoppers may also encounter other terms to describe chicken. A Rock Cornish hen is a chicken hybrid that weighs about 2 pounds when butchered. Because there is relatively little meat on the carcass, each hen is typically considered 1 serving.

Another type of chicken in stores is called free-range chicken. According to the USDA, this term means that the chicken was allowed to roam outdoors. Depending on the manufacturer, the chicken may or may not have been fed a vegetarian diet free of hormones, growth enhancers, and antibiotics. Some believe that this special treatment results in a fuller-flavored chicken. One thing certain is that it adds to the expense. Most free-range chickens are far more expensive per pound than regular chicken.