Whole Bird
This cut is exactly as it sounds – the whole chicken without its head, and is commonly used for traditional roasts, served with vegetables. A whole chicken is often cut in half (a butterfly cut) and is flattened, making it easy to grill or BBQ. Meat from a whole chicken can be served immediately, or removed from the bone and used in salads, sandwiches or pastas. The remaining carcass, with or without the meat, is commonly poached and used to make chicken stock.