April 21, 2010

A guide to cuts of chicken

Whole Chickens- Whole Chickens are marketed either fresh or frozen.

Halves- The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight.

Breast Quarters- Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat.

Split Breast- A breast quarter with the wing removed.

Split Breast without Back- A breast quarter with wing and back portion removed.

Boneless, Skinless Breast- Split breast that has been skinned and deboned.

8-Piece Cut- The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cut-up chicken. These are usually sold without giblets.

Whole Chicken Wing- The Whole Chicken Wing is an all white meat portion composed of three sections; the drumette, mid-section and tip.

Wing Drummettes- The first section between the shoulder and the elbow.

Wing Mid Section with Tip- The flat centre section and the flipper (wing tip).

Wing Mid Section- The section between the elbow and the tip, sometimes called the wing flat or mid-joint.

Whole Chicken Leg- The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that id does not contain a portion of the back.

Boneless, Skinless Leg- Whole chicken leg with skin and bone removed.

Thigh- The thigh is the portion of the leg above the knee joint.

Boneless, Skinless Thigh- Thigh with skin and bone removed.

Drumsticks- Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).

Giblets- Includes heart, liver and neck.

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