How much edible meat do you get from one broiler chicken?

One broiler typically yields about 70–75% of its live weight as a whole ready-to-cook carcass without giblets, according to standard processing yield reporting. That is not all edible meat: the dressed carcass still contains bones and skin, so boneless meat yield is lower.

For example, the Ross 308 in the supplied North American scenario has a target live weight of about 6.2 lb at 42 days. Applying that dressing range gives roughly 4.3–4.6 lb of whole ready-to-cook chicken without giblets—not 4.3–4.6 lb of boneless meat.

For foodservice purchasing, specify whether the quoted weight is live, dressed whole, bone-in portions or boneless meat. The amount you can serve also depends on whether you use the skin, how closely you debone, and cooking losses. For a dependable portion budget, weigh the cooked, usable meat from a representative bird prepared with your usual method; divide that yield by your serving size.