TO CHOOSE FRESH ROASTING CHICKENS
The flesh should look white and firm.
The wishbone should feel soft and pliable.
The legs should be bright yellow and fresh-looking with firm but not limp-looking claws
In the case of a cock the comb should be firm and bright in color.
A good chicken has a broad breast which means that you can carve slices from this.
Do not buy chickens which have little breast and very long legs, for you are paying for the weight of the bone instead of the bone instead of the flesh.
TO CHOOSE BOILING FOWLS
Fowl for boiling may have a slightly yellow tinge to the skin, which indicates that there is a certain amount of fat.
Before buying a boiling fowl, however, see to it that the fat is not very thick. If it is, the fowl will be wasteful as the fat will run out during cooking and leave you with very little meat.
Signs of freshness are the same as for roasting chicken above.
TO CHOOSE JOINTED CHICKENS
Where possible, choose the same sort of joints, - all legs, all breasts, - for a particular dish.
Look to see that the legs are covered well with flesh and this is not too dark, which indicates staleness.
The same rules of firmness and fatiness apply with jointed chickens.
IN CASE YOU NEED TO BUTCHER A CHICKEN