RecipeTips.Com Home
Search Search Hints
Barm Brack Recipe
Home Kitchen Recipes Glossary Knowledge Contact Us
Print Knowledge Article Email Knowledge Article
Chicken - Description of Parts

 

When shopping for chicken there are several details that you should pay close attention to so you are assured of purchasing fresh chicken in the correct quantity, quality and type to satisfy your needs. It is important to be familiar with the terms used to describe the chicken, how much to buy, know what to look for on the labels, and know what to look for when visually checking the meat. For more information on making a purchase suited to your needs, select one of the topics above.

 
Description of Parts

Whole Chicken:

The chicken with all parts intact, generally including the giblets stuffed in the cavity. Consists of white and dark meat.

Poultry Half:

The chicken is split in half lengthwise through the breast and back, leaving fairly equal halves consisting of the same parts. Both halves consist of white and dark meat.

Breast:

The entire breast portion of the chicken. It is available bone-in, boneless, skin-on and skinless. Consists of white meat only.

Breast Quarter:

Generally includes a little more than one quarter of the meat on the chicken. The cut includes half a breast, a wing, and part of the back.

Breast Halves:

Also referred to as split breast. The breast portion of the chicken that has been split lengthwise, producing two halves. They are available bone-in, boneless, skin-on and skinless. Larger breast halves are sometimes cut in half to provide smaller portion sizes. Consists of white meat only.

Tenderloin:

The muscle of the breast, which runs along both sides of the breastbone, located on the upper portion of the breast. Consists of white meat only.

Wing:

The wing of the chicken consists of three sections, the wing tip, the wingette (or flat wing tip), and the drummettes.

Drummette:

The section of the wing that is connected to the body of the bird and contains most of the wings meat. It resembles a very small drumstick.

Wingette:

Also referred to as the flat wing tip. The middle section of the wing, which does not contain much meat, but is generally moister than the drummette.

Wing Tip:

The third and outer most section of the wing. Does not contain much meat and is many times discarded. It can be used when making stock to help add flavor to the broth.

Leg Quarters:

Generally includes a little less than a quarter of the meat on the chicken. The cut includes a thigh, drumstick, and a part of the back.

Leg:

The leg of the chicken consists of two parts, which are the thigh and the drumstick. Consist of dark meat only.

Thigh:

The top portion of the leg above the knee joint that is connected to the body of the chicken. Consists of all dark meat.

Drumstick:

The bottom portion of the leg below the knee joint. Consists of all dark meat.

Giblets:

Consists of the neck, liver, heart, and gizzard.

More Chicken Shopping Guide >>

Additional search results for:
   Chicken - Description of Parts
recipes
Chicken, Rice, and Green Bean Casserole
Chicken, Rice, and Vegetable Casserole
Chicken Satay and Thai Peanut Sauce
Chicken Satay with Orange Rice Pilaf
Chicken Spiedini
Chicken Braised in Cider with Root Vegetables
Chicken Chili
Chicken and White Rice Soup Mix
Chicken and Brown Rice Soup Mix
Chicken Noodle Dip
Chicken Roll Ups
knowledge
Chicken Parts
Chicken Cooking Times
Description of Pasta Products
Chicken Recipes
Chicken - Quantity to Buy
Chicken - Look and Feel
Chicken - Read the Label
Description of Beef Cuts
Chicken Cooking Tips
Chicken - Checking Doneness
glossary
Chicken Gumbo Soup
Chicken and Rice Soup
Chicken Noodle Soup
Chicken of the Woods Mushroom
Chicken Kiev
Chicken
Organic Chicken
Jerk Chicken
Smoked Chicken
Roaster Chicken
Cream of Chicken Soup
RecipeTips.Com Kitchen Knowledge
Recipe Tips .Com Grocery List View Grocery List
Recipe Tips .Com Recipes Box View Recipe Box
Kitchen Ideas
recipes
knowledge
glossary
Featured Recipe - Bit o' Green Cake Recipe
Recipe Ideas
Party Planner - Appetizer Buying Guide
Irish Soda Bread with Raisins and Caraway Recipe
Quick Tips & Ideas
RecipeTips.Com Handy Kitchen Charts
Copyright 2007 Tecstra Systems |  Terms of Use |  Privacy Policy |  Site Map |  Index |  Contact Us

Chicken - Description of Parts - Kitchen Tips - RecipeTips.com