Chicken Parts: Choose The Best According To The Occasion Or Type Of Cooking

1️⃣ Chicken breast: it can be boned or boneless, with or without skin. Its preparation is very diverse, can be made breaded, grilled, stuffed, with bechamel.

2️⃣ Chicken wings: with a reduced size are a delicacy for appetizers and dinners and are usually accompanied by sauces. They do not contain much meat and are common on the children’s menu.

3️⃣ Chicken drumsticks: boneless or without boning, they can be stewed, baked or prepared with various sauces and vegetables.

4️⃣ Chicken ham: they are the lower part of the leg below the knee joint.

5️⃣ Chicken thigh: formed by the upper part of the leg above the knee joint. It is the part closest to the body of the chicken.

6️⃣ Chicken Liver: ideal for cooking stewed or grilled, can be accompanied by vegetables, rice or other foods. Along with the neck, heart and gizzard are part of the so-called chicken giblets.

7️⃣ Forequarters: includes the breasts and wings, which corresponds to about a quarter of the chicken. The supreme chicken is the forequarter without the chest bones but with the meat around it.

8️⃣ Hindquarters: includes the thighs and back or backbone, one of the tastiest parts of the chicken when barbecued.

🔟 Chicken carcass: the shell or skeleton of a chicken or any other bird, after cutting. It is used almost exclusively to make tasty chicken broths.

Once we have separated all the chicken there are remainders that we can crush and crumble to use them in stews, stuffed or salads.