Roasted Chicken

• A cut-up chicken can be baked using the same seasonings as a whole chicken. Spread the chicken pieces out on a baking sheet, season and bake at 450 degrees Fahrenheit for 35 to 45 minutes or until the chicken is done and the juices run clear when pierced. Chicken is done when it reads 165 F on an instant read thermometer. Reserve the back, neck and organ meats for another use.

Oven-Fried Chicken

• Oven frying is similar to roasting except that the chicken is soaked in a milk and egg mixture, then coated with breadcrumbs, panko, crushed crackers or crushed cornflakes. The milk and egg mixture helps the coating to stick. Oven fried chicken bakes for approximately an hour in a 350 F oven.

Chicken Parts in the Slow-Cooker

• With a little preparation in the morning, a slow cooker cooks chicken parts to perfection in eight hours. Cover the chicken parts in sauce for a easy barbecue-style chicken, sofrito chicken or sweet and sour chicken. Add vegetables, rice, dumplings or other ingredients at the end of the cooking for a one-pot meal.

Casseroles and Main Dishes

• Roasted or poached chicken parts form the basis of chicken main dishes such as chicken enchiladas, chicken salad, chicken tetrazzini, chicken and dumplings and chicken pot pie. Additionally, you can make chicken casserole and serve the chicken parts over rice or with vegetables.

Making Broth

• The chicken backs, necks and organ meat make broth that is superior to canned or boxed broth. Cover the scraps in water and simmer gently with a stalk or two of celery and an onion for two to three hours. Chicken broth made this way needs to be strained through cheesecloth or a sieve. You can freeze this broth in convenient quantities for future use.