Calculate exact cooked edible yields for chicken breast, thighs, wings, and whole birds. Account for actomyosin moisture expulsion, bone tare ratios, and air-chilled vs water-injected poultry.
Pro Tip for Raw Chicken to Cooked Weight & Moisture Loss Calculator: Always measure with an instant-read thermometer probe and rest pasture-raised meats on an elevated wire rack for optimal juiciness and flavor retention.
Variables & Parameters
3 lbs raw
Calculated Targets
Primary Target
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Optimal Target
Cooked Edible Lbs
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Total Shrinkage Pct
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Bone Tare Oz
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Cooked Protein G
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Cost Per Cooked Lb
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| Chicken Cut | Bone Tare % | Moisture Shrinkage % | Net Edible Cooked Yield % | Raw Needed for 1 lb Cooked Meat |
|---|---|---|---|---|
| Boneless Skinless Breast (Air-Chilled) | 0% (Boneless) | 18% - 22% | 78% - 82% | 1.25 lbs (20 oz) |
| Boneless Skinless Thighs | 0% (Boneless) | 24% - 28% | 72% - 76% | 1.35 lbs (21.6 oz) |
| Bone-In Skin-On Thighs | 20% - 24% | 22% - 25% | 55% - 58% | 1.75 lbs (28 oz) |
| Chicken Wings (Drumettes & Flats) | 35% - 40% | 20% - 25% | 40% - 45% | 2.35 lbs (37.6 oz) |
| Whole Roast Chicken (Carcass + Edible) | 28% - 32% | 20% - 24% | 48% - 52% (Net Edible Meat) | 2.00 lbs (32 oz) |
Precision Chef & Butchery Protocol
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1Choose Air-Chilled Poultry: Water-chilled chicken absorbs up to 12% bath water. Air-chilled chicken has 0% water absorption, meaning you pay only for real meat that retains its mass.
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2Dry Brining for Protein Hydration: Salting chicken 24 hours in advance dissolves surface myosin, locking in up to 15% more intracellular water during cooking.
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3Pull Breasts at 150°F (Pasteurization Hold): Never cook white meat to 165°F. Pull at 150°F - 155°F and rest for 5 minutes to maintain maximum plump yield.
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