Angry Pig BBQ is a competition BBQ team as well as a soon to be catering company that specializes in real barbeque cooked right.
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).