Here, you can view the various cuts of chicken with diagram. There are many parts in a cuts of chicken. You can view here and give details about different parts of chicken.
As you all know, chicken is delicious. Below I never cease to cook it because we do not get bored and eat with pleasure. If you are an adult person, then the opportunity to try other types of meat in their home – based on the chicken.
Cuts Of Chicken With Diagram
Poultry refers to the edible flesh, with adhering bones, of any bird that is commonly used as food. Types of poultry include chickens, ducks, geese, turkey, quail, pheasant. All poultry is processed in a similar manner. It is either cooked whole or segmented in a number of ways depending on how it is to be used.
All segments of small, young poultry can be prepared using dry heat cooking methods. Older birds, once they stop laying eggs, are butchered and marketed as stewing hens or boiling fowl. These birds need moist heat preparation and are ideal for pot pies, stews, and soups. All poultry should be fully cooked to at least 74°C (165°F) to eliminate the presence of salmonella.
A bird can be split in half lengthwise through the backbones and keel bone, or it can be split into a front quarter and a hind quarter. The front quarter of the bird contains the breast and wing meats, while the hindquarter contains the legs. It is common to further break the poultry into segments.
For maximum yield and precise processing, poultry can be segmented by cutting through the soft natural joints of the bird. The term 8-cut chicken is used to describe a chicken segmented into two drumsticks, two thighs, and both breasts split in half across the rib bone (one half may contain the wing). This procedure is always done with the bone in. These segments can be processed further to boneless skinless cuts if desired. Figure 29 shows a fully segmented frying chicken, and Table 37 lists the common chicken cuts.
| Cut | Retail Cuts | Restaurant Cuts |
| Chicken breast | Chicken breastbone in | Suprême (chicken breast with wing drumette attached) |
| Chicken breast boneless/skinless | ||
| Chicken breast fillets (or tenders) | ||
| Chicken leg | Chicken leg (back attached) | Chicken Ballotine (boneless leg) |
| Chicken drumstick | ||
| Chicken thigh (bone in) | ||
| Chicken thigh (boneless skinless) | ||
| Chicken wing | Chicken wing (whole) | Chicken wings split, tips removed |
| Chicken winglette (or wingette) | ||
| Chicken wing drumette | ||
| Chicken wing tip | ||
| Backs and Necks | Chicken backs and necks | Chicken ribs, backs and necks are used for stock |
White Meat Cuts
White or light meat comes from the breast and wings. The breast and wings are generally separated, but a chicken breast with the drumette portion of the wing still attached is called a suprême. Wings can be broken down into three parts: wing tip, winglette, and wing drumette (Figure 30).
The breast can also be broken down further and the tenderloins (fillets) removed. The portion without the tenderloin can be split and pounded into a thin cutlet known as a paillard. Figure 31 shows the chicken breast whole and with the fillets removed from the bottom portion.
Dark Meat Cuts
The dark meat of poultry comes from the legs, which can be broken down into two parts: the thigh and the drumstick. In restaurants, you may occasionally find a boneless leg that has been stuffed, which is called a ballotine.
Chicken legs are split at the knee joint to separate the thigh from the drumstick. Drumsticks are usually cooked bone in, while thighs can be deboned and skinned to use in a variety of dishes, including slicing or dicing for stir-frys and similar dishes.
Figure 32 shows a whole chicken leg broken down into a drumstick and boneless thigh.
Poultry Meat Cuts
Here is a guide to the available cuts of poultry available from your local butcher.
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.
Different chicken cuts and their uses
A chicken can either be used as a whole bird or be divided into four different cuts – the drumstick, wing, thigh and breast. Let’s look at each one of these different cuts and what they are commonly used for.
Whole bird
The whole chicken can be used for making chicken stock. You would roast or poach the chicken with vegetables and could then use the cooked meat for sandwiches and salads.
Alternatively, you could flatten the chicken. This is a great way to barbecue a whole chicken, finishing it off in a closed barbecue to cook through.
Breast and tenderloin
Chicken breast must be the most versatile meat. It is a white meat with very little fat and it is the perfect cut to slice up in stir-fries, marinate and grill, pan-fry or oven roast, filled with your favourite filling. Chicken breasts can also be baked or poached and used in salad, sandwiches or shredded and put into soups.
Tenderloins are a good option too. They are slightly more tender than the whole breast and are great crumbed and baked, or quickly chargrilled and tossed in a hot salad.
Buy as single chicken breasts fillets without the skin, with tenderloin attached, or with skin on. A supreme cut is the chicken breast with wingette attached and skin on.
Thighs
Chicken thighs can be bought as thigh fillets with skin and bone removed, or thigh cutlets, with bone and skin still attached. Chicken thigh meat is brown and has a little more fat then the breast, but also slightly more flavour.
Thigh fillets are great sliced or chopped in stir-fries, or in casseroles. Use the thigh cutlet in casseroles or bakes.
Chicken Maryland is the thigh with the drumstick attached. Maryland is great for roasting and baking and can also be used on the barbeque or char-grill.
Drumsticks, wings
Chicken wings and drumsticks are usually cheaper cuts of chicken. They are great baked in a sticky glaze or marinade and eaten in your fingers.
Mince
Chicken mince can be used for rissoles, burgers, meatballs, or cooked in a Vietnamese larb salad. You can use chicken mince instead of beef mince in tacos or enchiladas.