I've only made one whole chicken in my entire adult life, did not end well. You ask a good question LAETU5. I had to look it up. This is what I found:
Whole mature chickens are marketed in the United States as fryers, broilers, and roasters. Fryers are the smallest size (2.5-4 lbs dressed for sale), and the most common, as chicken reach this size quickly (about 7 weeks). Most dismembered packaged chicken would be sold whole as fryers. Broilers are larger than fryers. They are typically sold whole. Roasters, or roasting hens, are the largest chickens commonly sold (3-5 months and 6-8 lbs) and are typically more expensive.
Who knew? So it might state it on the label, or you can likely figure out the type based on weight.
I know it's probably better for the environment, cheaper and more nutritious to make whole chicken... but dang those frozen little breast cutlets are sooooo convenient. You've inspired me to think more about it :P