In the early 1970s, 75% of the chicken sold was whole chicken. Today it’s less than 25%. If you want to substitute all legs or all breasts or some other combination, look at the table in the Introduction, page s 12-13 for a chart showing equivalent amounts of the different parts.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission