You can use your favorite chicken parts in any recipe that calls for a 2 to 3 1/2 pound cut up broiler-fryer chicken. Substitute 2 to 2 1/2 pounds bone-in breasts, thighs, drumsticks or winds. The cooking time may be longer if the parts are thicker and meatier than the parts called for in the recipe. Remember, although breasts, thighs and drumsticks may cost more per pound than a whole bird, they have a higher yield of edible meat. If a recipe calls for 2 whole chicken breasts (about 1 1/2 pounds), you can use 1 pound boneless, skinless chicken breast halves.