Chicken Parts


Cooking Times
Chicken Parts
How to cut


Chicken is a real convenience food, available in dozens of different forms.  

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.

First section of wing. Ideal for hors d'oeuvres.

Lower portion of leg. Two usually make an adult serving.

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.

The whole leg with unseparated drumstick and thigh, no back portion. All dark meat.

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.

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.

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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This site was last updated 10/17/05

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