Emily Carter
Chicken is a versatile dish that pairs well with a variety of sides. The two sides of a chicken refer to the different cuts of meat, with each side offering unique culinary uses and tastes. One side is the breast, a lean and mild-tasting white meat consisting of two halves separated during butchering. The other side is the leg, which includes the thigh and drumstick, offering a rich and juicy flavour with more fat and bones. These two sides of the chicken provide a range of options for dishes, from breaded and fried tenders to roasted or grilled whole chicken legs. The versatility of chicken cuts allows for diverse culinary creations, catering to various preferences and occasions.
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Wing and leg cuts
Chicken wings and legs are some of the most popular cuts of the bird. The wings and legs of a chicken have several parts, each with distinct characteristics and uses.
The wing can be divided into three sections: the wingtip, drumette, and wingette. The wingtip, or the third segment, is the rarest part of the wing and consists of the metacarpals and phalanges. When prepared correctly, it makes for an excellent hors d'oeuvre. The drumette, or first segment, is the thickest and most substantial part of the wing, resembling a miniature drumstick. The wingette, or second segment, is flatter and thinner, containing meat between two bones.
The leg can also be divided into two main parts: the drumstick and the thigh. The drumstick is produced by cutting the whole leg through the joint between the tibia and femur, removing the thigh. The drumstick includes the patella and is often cooked and served as a mini drumstick. The thigh is the upper part of the leg attached to the body of the bird and ends at the lower leg or drumstick. The thigh is typically larger and meatier than the drumstick, resulting in a more extended cooking time and a more intense flavour.
In addition to these primary sections, the back of the chicken is also part of some wing and leg cuts. The back extends from the base of the neck to the tail and contains the vertical ribs and hip bones. While there is some meat on the back, the bone and tissue content make it challenging to butcher, so it is often used for soup and stock.
These wing and leg cuts offer versatility in cooking methods and flavours. The wings and legs can be cooked and served in various ways, from grilling and baking to frying and roasting. The meat on these cuts tends to be more flavourful due to the higher fat and bone content, making them popular choices for dishes requiring juicy, tender, and tasty meat.
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Breast cuts
The chicken breast is a lean cut of meat taken from the pectoral muscle on the underside of the chicken. Each chicken has one breast with two halves, which are typically separated during the butchering process and sold as individual breasts. This white meat is prized for its health benefits and is the most expensive cut of chicken. It can be grilled, baked, roasted, fried, barbecued, or boiled.
Chicken breast is often sold as chicken tenders, fingers, strips, goujons, or fillets. These are prepared from the pectoralis minor muscles, located on either side of the breastbone, under the breast meat. They have a tender texture and are moister than most white meat cuts, making them perfect for breading and frying.
Chicken breast is lean and mild and consists of white meat. In contrast, chicken legs and thighs contain dark meat, which has a rich and juicy flavor. The leg includes the thigh and drumstick and may include pelvic meat. The thigh is the upper part of the leg attached to the body of the bird, and it ends at the lower leg or drumstick. The thigh is connected to the shank (foot) at the hock joint, equivalent to the human ankle.
Chicken breast is a versatile and convenient cut of meat. It can be cooked in various ways and is a good source of lean protein. The ease of preparation and mild flavor of chicken breast make it a popular choice for families and those seeking a quick and healthy meal.
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Whole chicken leg
A whole chicken leg is a delicious and versatile cut of meat that can be cooked and served in multiple ways. It is a popular choice for those seeking a juicy and flavourful experience, as the leg meat tends to be darker and fattier than that of the breast and wings. This dark meat contains more fat, adding to the juiciness of the leg. Furthermore, the leg is a challenging muscle for the chicken, resulting in a higher proportion of red muscle fibres, which contributes to its distinct flavour and texture.
The whole chicken leg consists of two main parts: the drumstick and the thigh. The drumstick is the lower part of the leg, resembling a mini drumstick in shape, and is located between the second joint and the shoulder. It is the thicker portion of the leg and is easier to eat. The thigh, on the other hand, is the upper part of the leg, attached to the body of the bird. It ends at the lower leg or drumstick, connecting to the shank (foot) at the hock joint, equivalent to a human ankle. The thigh can be sold either bone-in or boneless, while the drumstick is typically sold with the bone.
When carving or butchering a chicken, the leg is often separated into two parts: the drumstick and the thigh. This separation occurs by cutting through the joint that connects the two pieces. The whole leg, including both the drumstick and thigh, can also be cooked and served together. The skin can be removed or kept intact, depending on personal preference. Keeping the skin adds a crispy texture that complements the tender meat. Searing the skin helps lock in moisture during cooking, keeping the meat juicy.
When purchasing whole chicken legs, they can be found fresh or frozen at supermarkets and grocery stores, typically in the refrigerated meat section. Fresh chicken legs should have plump and pink meat, with no slimy or grey appearance or unpleasant odours. Bone-in and skin-on chicken legs tend to be more affordable than boneless options due to requiring less processing. Organic and pasture-raised chicken, while more expensive, often offers a more flavourful experience.
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Chicken tenders
When purchasing chicken tenders, it is essential to look for quality indicators such as firm texture, pale pink colour, and fresh odour. Proper handling and storage are crucial to maintaining the freshness and safety of the meat. It is recommended to refrigerate or freeze chicken tenders promptly after purchase and ensure they are adequately wrapped or stored in airtight containers.
In terms of nutritional value, chicken tenders are a good source of lean protein. They are lower in fat compared to other cuts of meat, making them a healthier option for those conscious of their fat intake. Chicken tenders are also a rich source of essential amino acids, vitamins, and minerals, contributing to a well-rounded and nutritious meal.
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Sides and salads
Chicken is a versatile dish, and a wide variety of sides and salads can be served with it. Salads are a great way to add freshness and colour to your meal. A Greek salad, for instance, is a perfect summer companion to chicken. You could also try a potato salad, with a medley of textures and ingredients, or a pasta salad with broccoli and pecans.
For a simple, tasty side, roasted potatoes are a great option. You can also add a twist to your roasties with an onion soup mix. Baked potatoes are another delicious side, especially when served with French onion soup. Sweet potatoes are also a great option, and they can be boiled, baked, sautéed, or fried.
Vegetable sides are also a great way to add some colour and crunch to your meal. Grilled or stir-fried vegetables are a tasty and healthy option. You could try grilled mushrooms, baby carrots with rosemary, or air-fried Brussels sprouts. For a more exotic flavour, try Kung Pao Brussels sprouts. If you're after something a little more indulgent, Parmesan-crusted Brussels sprouts are a tasty treat.
If you're looking for something a little more filling, rice is a great option. You could also try a side dish of puffy dinner rolls, with added squash or carrots for colour and flavour.
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Frequently asked questions
Some easy side dishes to serve with chicken include mashed potatoes, corn on the cob, grilled romaine wedge salad, and roasted red potatoes.
For a summer meal, consider serving chicken with a side of bruschetta pasta salad, grilled bruschetta, or a salad of watermelon, strawberries, arugula, and basil.
For a winter meal, consider serving chicken with roasted fennel with delicata squash and apples, French onion baked potatoes, or sweet potato gratin.
