Chicken comes in many different cuts – and boy are we glad. Chicken is SO versatile!
· Split Breasts - These are white meat, one half of a chicken breast with the ribs attached.
· Boneless breasts – These are white meat, one half of a chicken breast and deboned.
· Cut up Chicken – A whole chicken that’s been cut into parts, 2 breasts, 2 thighs, 2 legs and 2 wings.
· Drummettes – The first section of a wing.
· Drumstick – The lower part of the leg.
· Giblets – The liver, heart and gizzard.
· Ground chicken – Ground chicken meat, similar to hamburger
· Halves – Whole chicken cut in half lengthwise.
· Leg – The whole leg, drumstick and thigh.
· Quarters – Leg quarters, the drumstick and leg and part of the back. Breast quarters are breast and part of the back.
· Thigh – The upper part of the chicken leg. (Can be obtained boneless and skinless too.)
· Whole – Whole chicken, more value for the money.
· Wing – Whole wing.
· Roaster – Large whole chicken, includes giblets..
Don’t be afraid to try something different. You won’t know what you’ll love until you try it!
