In both cases, select a plump and meaty bird with smooth, delicate, blemish-free and even-coloured skin.

The flesh must be firm to the touch and have a fresh odour. The wishbone and the wing should be supple. A fresh chicken should have slightly-humid skin, not wet, which would indicate defrosting. When buying a frozen chicken, make sure the packaging is tightly-sealed and intact, that there are no traces of ice crystals or discolouration due to freezer burn.

Here are the chicken cuts you will find in your Metro butcher’s counter:

Whole chicken
Breast, with or without back, with or without bone
Mini roast
Plain or stuffed roast
Coq au porc
Paupiette (thin fillet slices)
Rosettes
Medallion
Tournedos
Scallopinis
Strips
Brochette and fondue cubes
Chinese fondue slices
Drumstick
Leg
Wing
Ground chicken

A large chicken is a better choice than a small one because there is a higher proportion of meat than bone.

Portions chart

1 whole chicken	3 to 4 portions
200 grams of chicken breast	Per portion
220 grams of chicken leg	Per portion
320 grams of chicken wing	Per portion

The best cooking method for each cut

Coq au porc	Braise or roast
Breast of leg cubes	Braise, grill, pan-fry, sauté, steam
Leg only with or without skin	Braise, grill, pan-fry, sauté, steam, poach
Partly boned leg with or without skin	Braise, grill, pan-fry
Partly boned stuffed leg	Braise, roast
Boned half breast with fillet	Braise, grill, steam
Boned half breast without fillet	Braise, grill, pan-fry, roast
Unbarded paupiette of breast or leg	Braise, pan-fry, sauté
Breast fillet	Braise, grill, pan-fry, sauté, steam, poach
Gourmet chicken	Roast, pan-dry
Breast roast with or without stuffing	Braise, roast
Boned stuffed leg roast stuffed	Braise, grill, pan-fry
Tournedos of leg with bacon	Braise, grill, pan-fry
Tournedos of breast	Braise, grill, pan-fry

Cooking methods for chicken