
                         Roanoke Times
                 Copyright (c) 1995, Landmark Communications, Inc.

DATE: WEDNESDAY, September 15, 1993                   TAG: 9309110052
SECTION: VIRGINIA'S FINEST                    PAGE: VF-8   EDITION: METRO 
SOURCE: 
DATELINE:                                 LENGTH: Short

TIPS ON COOKING WITH CHICKEN

Chicken, the second-largest agricultural product in Virginia, is a real convenience food, available for busy consumers in dozens of different forms.

All chicken in supermarkets is government inspected for wholesomeness. More than 90 percent of all broilers are marketed under a brand name, a further assurance of quality. And, we salute Wampler Longacre Chicken, Inc., for its participation in the Virginia's Finest program. Salute!

The following are some of the wide range of package forms which provide choices best suited to individual taste preferences and recipes:

WHOLE BROILER-FRYER: An inexpensive way to buy chicken; birds usually weigh 3-4 1/2 pounds; packaged with and without neck and giblets.

YOUNG ROASTER: Large, meaty bird ranging from 5 to 8 pounds, including neck and giblets.

CUT-UP CHICKEN: Whole broiler cut into pieces - 2 breast halves, 2 thighs, 2 drumsticks and 2 wings; usually sold without giblets.

HALVES OR SPLITS: Broiler cut into 2 pieces of approximately equal weight; ideal for outdoor grilling.

QUARTERS: Leg quarters and breast quarters usually packaged separately. Leg quarter includes drumstick, thigh and back portion, all dark meat. Breast quarter includes the wing, breast and back portion, all white meat.

LEG: The whole leg with unseparated drumstick and thigh, all dark meat; no back portion.

THIGH: That portion of leg above the knee joint; no back portion unless package dictates. Favorite of those who prefer dark meat. Also available boneless and skinless.

by CNB