Cuts of a chicken
Common cuts of chicken are breasts, legs: (drumsticks and thighs) and wings.
Chicken breasts are probably the most commonly used cut of chicken, they can cooked whole, stuffed, pan fried, baked, roasted, barbecued or cut into pieces and stewed. They don't have as much flavour as legs or thighs and can dry out if not carefully cooked.
Chicken legs can be left whole or separated into thighs and drumsticks. They have a lot of flavour, especially if cooked on the bone. If roasted with the skin on, they produce a lovely crisp golden finish.
The drumsticks are the 'shins' of the chicken and are from separation of the legs into drumsticks and thighs. As with the whole leg they have lots of flavour and are especially nice if roasted or barbecued with the skins on.
- Jointing a chicken
- How to spatchcock a chicken
- How to butterfly a chicken breast
- Meat cooking times
- Safe meat cooking temperatures
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