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Breast Halves of Split Breast
White meat. Available bone-in or boneless and skin-on or skinless.
Cut-up Chicken
Whole broiler cut into pieces — 2 breast halves, 2 thighs, 2 drumsticks
and 2 wings. Usually sold without giblets.
Drummettes
First section of wing. Ideal for hors d'oeuvres.
Drumstick
Lower portion of leg. Two usually make an adult serving.
Giblets
The edible heart, liver and gizzard.
Ground Chicken
A low-fat, low-calorie substitute for hamburger. Made from coarsely
ground thigh meat.
Halves or Splits
Broiler cut into 2 pieces of approximately equal weight. Ideal for
outdoor grilling.
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Leg
The whole leg with unseparated drumstick and thigh, no back portion. All
dark meat.
Quarters
Leg quarters and breast quarters usually packaged separately. Leg
quarter includes drumstick, thigh and back portion. All dark meat.
Breast quarter includes the wing, breast and back portion. All white
meat.
Thigh
Portion of leg above the knee joint. Favorite of dark meat lovers. Also
available boneless and skinless.
Whole Broiler-fryer
An inexpensive way to buy chicken. Birds usually weigh 3 to 4 1/2
pounds, and are packaged with and without neck and giblets.
Wing
Whole wing with 3 sections attached. All white meat.
Young Roaster
Large, meaty bird from 5 to 8 pounds. Includes neck and giblets.
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