How Heavy is a Whole Chicken? A Detailed Guide on Chicken Weights

Question: What is the yield of chicken meat on a whole chicken? Short answer: Whole chickens are about half bone, half meat if you try very hard to remove all of the meat. Only chicken breasts without bones or skin, taken from a whole chicken, weigh about a pound to 24 ounces (1 5 lbs) total for both breasts, including the chicken tenders.

Due to my love of saving money, I’ve weighed out dozens of real chickens that were raised on pasture or in organic farms. I want to know why people think that whole chickens are a better deal than boneless, skinless chicken breasts. They’re generally not, because half the weight of a whole chicken is not meat, and only about half the meat you do get is white meat.

If boneless, skinless chicken breast costs $1. 99/lb (a typical sale price), and bone-in, skin-on legs and thighs cost $0. 99/lb (a typical sale price), and wings cost $3. 49/lb for some weird reason,.

Half of an organic or pastured chicken’s weight is meat, and the other half is bones, skin, and other parts that can’t be used. Frankenchickens (Tyson, Purdue, Heritage Farm, Foster Farms, etc. ) might be different, but it looks like all of the Frankenchickens are about 4 to 5 pounds. As an aside, we only feed our German Shepherd mutt raw food, and the Heritage Farm chicken made him very sick. He’s also not a fan of Foster Farms. If your dog won’t eat it, don’t eat it.

A: Buy a pastured chicken because I want to use a very clean chicken to make healthy chicken bone broth/chicken gelatin.

B: Want bone-in, skin-on chicken parts, because it’s very hard to find a cut up chicken like most supermarkets used to sell ( a whole chicken cut up into 8 pieces of chicken, in one package), even among the Frankenchicken brands. This used to be called a “Picnic” package, presumably because people would fry or grill the pre-cut chicken parts to serve at a picnic.

I just purchased a Sam’s Club membership for $20 (you can usually find a Sam’s Club membership deal for $30, but the “list price” is $50) because I browsed prices online and noticed that Sam’s Club sells Rosie brand organic, air-chilled chicken in Phoenix. It looks like Purdue owns Rosie, so it may or may not be real organic chicken, but I’ve been very disappointed in the “Just Bare” brand of organic chicken quality over the last few months. “Just Bare” organic chicken, which I buy at Winco for $7.99/lb, has weighed several ounces less than the stated weight nearly every package (I’ve bought and weighed at least 50 lbs of “Just Bare” organic, boneless, skinless chicken breast), and in the last few months, the “Just Bare” organic chicken has had a texture that closely resembles Frankenchicken: Stringy, slightly greenish or whitish from the bleach baths, and not like a healthy, firm, peachy-pink chicken breast should look or feel. I emailed “Just Bare” about my experience, weight issues, and texture disappointments, and “Just Bare” did not reply. I used to buy Rosie chicken at Sprouts, but I haven’t shopped at Sprouts since 2020, because Sprouts Farmer’s Market is DIRTY, and they called the cops on old ladies wheeling oxygen tanks alongside their wheelchairs in 2020 because the disabled elderly women couldn’t wear masks. Bad Sprouts, and bad Glendale, AZ Police Department for responding and physically barring elderly disabled people from shopping at Sprouts.

I don’t actually like chicken unless it’s deep fried, but my family does like chicken, and most people do. So Sam’s Club price of $2.57/lb for a whole, organic, air chilled chicken is a better grocery deal than paying the same price for a whole “Just Bare” chicken at Winco, or paying $3.99/lb for a Fry’s (Kroger) Simple Truth brand organic whole chicken. And at the 1:1 ratio of meat to bones/unusable parts in a whole chicken, the Sam’s Club organic whole chicken works out to paying $5.14/lb for organic chicken, plus, you can use the carcass and skin to make chicken bone broth and schmaltz.

I usually buy about 16 lbs of organic, boneless, skinless chicken breast each month for my family.

The first month I buy Sam’s Club Rosie organic chicken breast instead of Winco “Just Bare” organic chicken breast, I pay for my $20 annual Sam’s Club membership fee plus keep another $14 and change in my pocket. If I buy 16 lbs per month, times 10 months this year (I’m sure I won’t buy chicken every single month), less my $20 buy-in for the Sam’s Club membership, I’ll save a total of $320 on boneless, skinless chicken breast buying it at Sam’s Club vs. Winco. That one change reduces my grocery bill by 3%.

How I use up a whole chicken:

• To make shredded chicken, put the whole chicken in a 9×13 glass casserole dish and roast it at 400 degrees for 50 minutes. Then, turn the heat down to 200 degrees and cook it for two more hours. You can check the price of the deep dish Pyrex on Amazon. It also works well for lasagna. Then, put the whole chicken in a 6-quart Instant Pot (I have the first version of the 6-quart Instant Pot Duo; this is the latest version on Amazon). then add one cup of water and pressure cook for two hours on the High Pressure/Manual setting. (The stupid internet tips from bots and fake bloggers about how to make “shredded” chicken in an Instant Pot in just a few minutes only make stringy, hard chicken.) It doesn’t get any faster than cooking juicy, fall-off-the-bone chicken in the oven or on the stove top in an Instant Pot. OR: Cook the whole chicken for two hours on medium heat in a large pot with a half cup of water. Keep the lid on and cook over medium heat. The water should barely simmer as the chicken cooks.
• Remove chicken but do not discard broth. When the chicken is cool enough to handle, use two or three bowls to separate the parts. Start with the breast meat, which goes in one bowl. Put all dark meat into one bowl. It’s okay if the dark and white meat get mixed up. Just put all the meat in one bowl. )Put all skin, bones, and weird parts into one bowl.
• Put the skin, bones, and other odd parts on a sheet pan with a lip and line it with parchment paper. Roast at 450 degrees for 30 minutes, or until the fat is nice and brown.
• Amazon sold me these Nordic Ware sheet pans that are made in the USA. They don’t pop or warp when they’re hot. I like Sprouts more than Costco, but Kirkland (Costco) parchment is better. Also, the price of Kirkland parchment paper on Amazon is still much lower per square foot than buying smaller packages of bad parchment from the grocery store (Reynold’s parchment is terrible).
• Pick the remaining meat off the roasted bones. Each whole chicken should have about 8 ounces more meat. Make sure you don’t add any small bones to your chicken meat. I don’t wear gloves for this part because I want to be able to feel any bones or grime.
• Divide chicken meat as desired for different recipes. I normally cut up a whole chicken into large chunks of chicken breast for salads, pastas, casseroles, sandwiches, and snacks. You can shred small chicken breasts to make chicken salad or Mexican food like tacos, burritos, and taquitos. Shredded dark meat chicken for chicken tacos and enchiladas. My family doesn’t like dark meat chicken, but they don’t mind it when it’s heavily spiced in Mexican food. Also, fresh chicken from organic and pastured farms doesn’t taste like “chewing on aluminum foil” like dark meat from Frankenchicken does.
• Add the roasted skin, bones, and other oddities back to the pot or Instant Pot on the stove, along with the cooking broth. Then, cover the meat with water. (Now you can add more things if you want, but you don’t have to.) Also, it’s not true that a little apple cider vinegar takes away more nutrients from the bones; to do that, you’d have to cook the bones in vinegar alone. I found that cooking chicken bones over a nice boil on the stove for 12 hours (adding water as needed) will make much firmer chicken gelatin than pressure cooking for even 16 hours (the maximum time for pressure cooking is 4 hours four times). The Instant Pot will still work if you need to leave the house or go to bed.
• When the bones are soft enough to squeeze, strain the broth and put it in the fridge. Don’t throw out the bones yet:
• Take out the skin pieces and put them back on the cookie sheet with parchment paper that you used to roast the bones. Sprinkle salt on top of the skin and bake until it’s crispy. This makes carnivore chicken chips.
• Things that aren’t bone should be taken out, like tendons, veins, and other strange things. Then, feed it to your dog.
• If you really want to crush the bones, you could use a food processor to make a puree. You could then feed the puree to your dog, chickens, or garden. Our dog gets a little bit of the pureed bones mixed into pumpkin every day. I have the old version of this food processor. The new one isn’t as good as the Kitchen Aid and Cuisinart ones, but it’s still better.
• When the strained broth is put in the fridge, wait for the fat to solidify on top. This usually takes at least 12 hours in the fridge. Then, remove the fat from the top and put it in a separate container. and refrigerate or freeze. This is “schmaltz”, which is rendered chicken fat. You can cook or bake with schmaltz, or you can add it to dry chicken breast when you need more flavor or fat.
• Add salt to taste and cook the broth down until it’s only one cup. On the stove, you can use the “Sautee” function or cook it down over medium heat.
• Put the broth in a small glass dish, let it cool, and then put it in the fridge. It’s the glass Pyrex Snapware that I have three sets of. They freeze well, and the lids are easy to remove right from the freezer.
• When the broth is cold, you can cut it into 16 pieces (16 tablespoons each). per cup). The texture will be like extremely firm Jello. Putting one cup of water into each piece will make one cup of chicken broth. The firm, cut-down chicken gelatin squares will stay separate in the freezer in a Ziploc bag or jar.

For this chicken meat yield test, I cut two whole chickens into 8 parts (2 breasts, 2 thighs, 2 legs, 2 wings). I skinned and deboned the chicken breasts, but I left the skin on and the bones in the dark meat.

This is the chicken meat yield off two whole chickens:

• Rosie organic chicken, available at Sam’s Club. The whole chickens cost $2. 57/lb.
• Total: $26. 21 for one 4. 7-lb chicken, one 5. 5-lb chicken= 10. 2 pounds of whole chicken.
• For barbecue chicken, fried chicken, etc., I left the skin on and the bone in the legs, wings, and thighs. So my “meat” yield isn’t quite right when compared to the normal chicken, which has a 1:1 ratio of meat to bones and other parts that can’t be used. Sam’s doesn’t have bone-in, skin-on organic chicken thighs or legs, which I needed for my grandmother’s easy barbecue chicken recipe (click here for the recipe). So I bought the whole chicken. A whole chicken will always give you about half meat and half bone if you take out all the bones, like when you shred it. The Sam’s Club Rosie’s whole chicken costs $5 because it has the same amount of meat as bones and other parts that can’t be used. 14 per pound. The boneless, skinless chicken breast at Sam’s Club is $5. 86/lb. Because of this, you can buy boneless, skinless chicken breasts for more money without doing any extra work. It’s a royal pain to cut up a whole chicken. Dark meat, which is less valuable than white meat, is also in the whole chicken.
• It gave me 7 pounds, 11 ounces of dark meat with the bones in and breasts without the bones in from two chickens. 7 lbs). The packaged weight was 10 pounds, 3 ounces (10. 2 lbs). This recipe makes 276 grams of meat, but I left the bones and skin on the legs, wings, and thighs.
• I paid $26 for this use of a whole Rosie brand organic chicken from Sam’s Club. 21 for 123 ounces of meat (7. 7 pounds) = 21 cents an ounce for meat, skin, and bones from the thighs, legs, and wings That means the price I paid at checkout was $2. 57 per pound, but the true price was $3. 40 per pound. That’s a very good price for organic chicken. Here’s how I cook and eat a whole chicken:

Note to readers: I don’t use pop-up ads or video ads, I don’t do sponsored posts, and I don’t want your email! I do use affiliate links to run All Day Mom. For Amazon links, your price is the same and I receive a commission from Amazon on any items you purchase when you shop at Amazon through my link. For other affiliate links (banks, credit cards, Disney tickets, etc. ), you get a nice bonus and I receive a commission.

Earn a $300 statement credit when you spend $3,000 in 6 months on a new American Express Blue Cash Preferred credit card: Apply for an American Express Card for the $300 bonus with my link here. Amex Blue Cash Preferred gives you 6% cashback at the grocery store, and 3% cashback on gas.

How to breakdown a chicken

FAQ

How much does a whole chicken weigh?

How much meat do you get from a 5 lb whole chicken?

A 5-pound whole chicken will yield roughly 3 pounds of meat after cooking, according to America’s Test Kitchen. This includes both white and dark meat, but doesn’t include the bones or skin.

What is the average weight of a full grown chicken?

Chickens have a squat and rounded appearance. They stand less than 70 cm (27. 6 inches) tall and weigh approximately 2. 6 kg (5. 7 pounds) on average. Males (called cocks or roosters) and females (hens) are known for their fleshy combs, lobed wattles hanging below the bill, and high-arched tails.

How much does a whole Tyson chicken weigh?

Includes one 5 lb. whole chicken, weight may vary. *Minimally processed, no artificial ingredients.