What Are The Parts of Chicken

1. Whole Chicken Wings 

Whole chicken wings refer to the entire wing of a chicken, including both the drumette (the section between the shoulder and elbow joints) and the flat (the section between the elbow and wrist joints), as well as the wing tip (the pointed end). These wings are typically used in cooking and are popular for their versatility in various recipes, such as grilling, frying, or baking.

2. Chicken Drumette, Wingette and Tip

The chicken drumette refers to the section of the wing that is attached to the chicken's body, between the shoulder and elbow joints. It is characterized by its meaty texture and often resembles a mini chicken leg. Drumettes are popular in various recipes, especially for appetizers like buffalo wings. The chicken wing flat, also known as the wingette or mid-section, is the middle part of the chicken wing between the drumette and the wing tip. It is characterized by its two bones and has a moderate amount of meat. Wing flats are versatile and can be used in a variety of recipes, including grilling, frying, or baking. The chicken wing tip is the pointed end of the chicken wing. It contains little meat and is mostly made up of skin, cartilage, and bones. While it is less meaty compared to the other parts of the wing, it can still be used to add flavor when making stocks, broths, or sauces.

3. Half Chicken 

Half chicken refers to the half portion of the chicken which are obtained by splitting the whole chicken into two parts.

4. Quarter Chicken 

When you quarter a chicken, you divide the whole chicken into four parts, typically as follows:

• Two Chicken Breast Portions: Each breast portion includes one half of the chicken breast, with the wing still attached. This part is often larger and consists mainly of white meat.
• Two Whole Leg Portions: Each leg portion includes one drumstick and one thigh, connected by the joint. This part contains a combination of dark meat from the thigh and drumstick.

5. Forequarter Chicken

Forequarter chicken refers to the both side of the chicken breast with attached wings.

6. Breast Quarter 

Breast quarter (one side breast and wing) typically refers to the cut of chicken that includes one side of the chicken breast with a portion of the wing attached.

7. Airline Breast

Airline chicken or airline chicken breast is a cut of chicken composed of the boneless chicken breast with the drumette attached.

8. Whole Chicken Breast 

Whole chicken breast is the meaty portion of the chicken's chest which are obtain by removing it from the from part of the chicken, separating it from the ribs and the bones.

9. Breast Fillet 

Breast fillet refers to the boneless and skinless cut of meat obtain from the chicken breast.

10. Tenderloin

Tenderloin / chicken breast inner fillet is a thin strip of meat attached to the underside of the breast.

11. Whole Hindquarter 

Whole hindquarter chicken refers to the entire back portion of the chicken , including both legs and thighs.

12. Chicken Butt

Chicken Butt is also knowns as chicken tail, pope's nose or parson's nose. It is located at the base of the chicken's tail and consist of mostly fat and gland.

13. Maryland or Leg Quarter

Maryland which is also know as leg quarter which is includes drumstick, thigh and a portion of the back attached.

14. Whole Leg

Whole leg refers to the parts of the leg includes only drumsticks and thigh, not a portion of back.

15. Chicken Thigh 

Chicken thigh is the portion of the chicken's leg above the knee joint.

16. Drumstick 

Drumsticks are typically obtained by separating the lower part of the chicken leg from the thigh, resulting in a cylindrical piece of meat attached to a bone.

17. Neck 

The neck of a chicken is the part connecting the head to the body. it contained some meat and is often used in making stock, broth or soup due to its rich flavor.

18. Liver 

The liver is an organ found in the abdominal cavity of chicken. It's rich in nutrients and has a distinct flavor. chicken liver is commonly used in various dish includes stir fires, deep fry and so on.

19. Heart 

The heart of an organ that pumps blood throughout the chicken's body. chicken heart are small and tender with a rich flavor. they are commonly used in grilling, skewers or as an ingredients in stew and soups.

20. Gizzard

The gizzard is a muscular part of the chicken's digestive system that helps grind food. it's a tough, muscular organ that requires slow cooking or marinating to tenderize. chicken gizzards are often used in stews, curries or grilled dish.

21. Chicken Feet 

Chicken feet consist of the lower part of the chicken's legs, including the toes and claws. They are rich in collagen and are prized for their gelatinous texture when cooked. chicken feet are commonly used in soup, stew or as a snack in some cuisine.

TERMINOLOGICAL WORDS 

• Rich flavor: A rich flavor refers to a taste profile that is full-bodied, intense, and satisfying. It often implies a depth of flavor that is complex and enjoyable, typically resulting from the presence of various aromatic compounds and savory notes.
• Versatile: Versatile means capable of adapting or being adapted to various tasks, functions, or situations. In culinary terms, a versatile ingredient or dish can be used in many different recipes or cooking methods, offering flexibility and convenience in the kitchen.
• Cartilage: Cartilage is a tough, flexible connective tissue found in many parts of the body, including joints and the structure of the ears and nose. In cooking, cartilage is often present in cuts of meat, such as chicken wings, and can add texture and flavor to dishes when cooked properly.
• Gland: A gland is an organ or group of cells in the body that synthesizes and secretes substances for use elsewhere in the body or for elimination as waste. In poultry, glands may refer to structures such as the oil gland located near the base of the tail, which secretes oil used for preening feathers.
• Collagen: Collagen is the main structural protein found in the skin and connective tissues of animals, including chickens. In cooking, collagen plays a crucial role in the texture and mouthfeel of dishes, particularly in cuts of meat that contain higher amounts of collagen, such as chicken feet or gizzards. When collagen is slowly cooked, it breaks down into gelatin, resulting in a tender and succulent texture.