Sophie Bennett
Chicken is a versatile meat that can be cooked in many ways. It is the most-consumed meat in the US, according to the USDA. While chicken breast is the most popular cut, there are plenty of good meat options elsewhere on the bird. Chicken thighs, for example, are considered by some to be the best cut. Thighs are small chunks of juicy meat on top of a bird's leg and can be bought with or without the bone and skin. Chicken wings are another popular choice, often served as appetizers or dinners with sauces. Other parts of the chicken, like the liver and excess fat, are often thrown away.
| Characteristics | Values |
|---|---|
| Most popular part | Chicken breast |
| Most expensive part | Chicken breast |
| Most meaty part | Chicken breast |
| Leanest part | Chicken breast |
| Healthiest part | Chicken breast |
| Most versatile part | Chicken breast |
| Most flavourful part | Chicken thigh |
| Most underrated part | Chicken neck |
| Most popular polarising part | Chicken organs (heart, liver, gizzards) |
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What You'll Learn
Chicken breast: versatile, but can be dry
Chicken breast is a versatile cut with plenty of meat, but it can dry out during cooking. Here are some tips for preparing and carving chicken breast to ensure juicy, tender meat.
First, let's address the challenge of keeping chicken breast moist. One way to do this is to brine the chicken before cooking. Brining involves soaking the chicken in a salt-water solution, which helps the meat retain moisture. You can also try butterflying the breast, which means cutting it horizontally to open it up like a book. This technique reduces cooking time and helps the meat cook more evenly, reducing the risk of drying out.
When roasting a whole chicken, it's essential to let it rest before carving. Place the chicken breast side up on a cutting board and let it rest for about 15 minutes. This allows the juices to redistribute within the meat, making it juicier. If you're working with a pre-cooked chicken, you can skip this step.
To carve the chicken breast, start by stabilising the chicken by pressing a carving fork into the breastbone between the two breasts. Then, use a sharp knife to cut straight down along the breastbone, making small slicing motions at an angle. This will help you remove an entire half of the breast in one piece. Repeat on the other side. You can then slice each breast portion into smaller pieces, or leave them whole, depending on your preference.
Don't forget to collect the juices that escape during carving. You can use these juices to make delicious gravy! Place your cutting board inside a well to catch the juices, or use a cutting board with a perimeter to prevent messes.
Finally, present your beautifully carved chicken breast with your favourite sides. Consider roasted vegetables like carrots, broccoli, or Brussels sprouts for colour and nutrition. Starchy sides like mashed potatoes, rice pilaf, or creamy grits can also complement the chicken. For a refreshing contrast, serve a crisp salad with a vinaigrette dressing.
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Chicken thighs: succulent, juicy meat
Chicken thighs are undeniably one of the tastiest parts of the chicken, offering succulent and juicy meat with a depth of flavour. They are part of the chicken's hindquarters, which, when barbecued, are considered one of the tastiest ways to enjoy this bird.
Chicken thighs are taken from the upper part of the leg, above the knee joint, and are the closest part to the body of the chicken. They are available either bone-in or boneless, and with or without the skin. The meat is thicker and tougher than white breast meat, requiring slightly longer cooking times, but this is a small price to pay for the flavour and succulence of the meat.
Chicken thighs are versatile and can be cooked in a variety of ways. They can be barbecued, grilled, roasted, fried, or baked. They are also a great cut of meat to slow cook, as the longer cooking time will only add to the flavour and tenderness of the meat.
One of the benefits of choosing chicken thighs is that they are often cheaper than chicken breasts, which are the most expensive cut per weight. Chicken thighs are a great way to enjoy a lower-cost, tasty meal, and they are perfect for feeding a hungry family without breaking the bank.
Chicken thighs are a popular choice for those who enjoy dark meat, which is considered more flavourful than white meat. Dark meat is also less likely to dry out during cooking, making it a more forgiving option for those who are less confident in the kitchen.
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Chicken wings: high in fat, so won't dry out quickly
Chicken wings are a popular choice for many people. They are considered white meat, although they don't have much meat on them. They are usually served as appetizers or snacks, often accompanied by sauces. Wings are also versatile and can be fried, roasted, baked, grilled, or cooked in an air fryer.
One of the benefits of chicken wings is their higher fat content compared to other parts of the chicken, such as the breast. This means they are less likely to dry out quickly during cooking, which is a common issue with chicken breast. Chicken breast is the leanest part of the chicken, especially when it doesn't have the skin on, and requires careful cooking to prevent dryness.
Chicken wings, on the other hand, can retain moisture better due to their higher fat content. They are also thinner cuts, so they don't need to be cooked for as long as breast pieces. This makes chicken wings a convenient option when you're short on time or looking for a quick snack.
Additionally, wings can be a good choice economically. While they used to be the cheapest cut, they have gained popularity and are now one of the more expensive pieces. However, they still tend to be more affordable than chicken breast, which is often the most expensive cut per pound when bought separately from a whole chicken.
Overall, chicken wings are a tasty, convenient, and relatively economical option for those who enjoy chicken. They are versatile in terms of cooking methods and pair well with various sauces and seasonings. So, the next time you're debating which part of the chicken to choose, consider the benefits of chicken wings and how they can elevate your dining experience.
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Chicken legs: require longer cooking time
Chicken legs are considered by many to be the best part of the chicken. They are made up of the drumstick and the thigh, and are referred to as dark meat. Chicken legs are generally cheaper than chicken breasts, and are considered more flavourful.
Chicken legs are often sold with the bone in, which can make them a little more challenging to eat. However, cooking chicken legs with the bone in helps to keep the meat moist and juicy. The bone also slows down the cooking process, so chicken legs require a longer cooking time than chicken breasts. This is especially true if you are cooking chicken thighs, as the meat is thicker and tougher than chicken breast.
Chicken legs are very versatile and can be cooked in a variety of ways. They can be fried, roasted, grilled, or baked. Some people prefer to cook chicken legs on the barbecue, as this can add extra flavour.
If you are cooking chicken legs, it is important to ensure that they are cooked thoroughly. Chicken legs are thicker than chicken breasts, so they may take longer to cook through. It is important to check that the meat is no longer pink and that the juices run clear before serving.
Chicken legs are a great option for a tasty and affordable meal. While they may take a little longer to cook than other cuts of chicken, the extra time is definitely worth it for the flavour and succulence that they provide.
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Chicken giblets: chicken liver, neck, heart and gizzard
Chicken giblets include the chicken liver, neck, heart, and gizzard. These parts are considered offal, and they are often eaten themselves or used as the basis for a soup or stock.
Chicken livers are full of flavour and can be cooked in a variety of ways. They can be pan-fried, sautéed, grilled, or deep-fried. A traditional Jewish recipe includes chopped liver topped with onion and grated hard-boiled eggs, served on crackers, matzo, or rye bread. In a Portuguese-inspired recipe, chicken livers are marinated in olive oil, vinegar, lemon, cumin, coriander, and red chilli flakes. Chicken livers are also commonly cooked with onions and mushrooms, seasoned with paprika, and combined with sour cream and sherry.
Chicken necks are also used in cooking. In traditional Eastern European Jewish cuisine, chicken necks were often cooked with gizzards and feet, and they are still commonly left in the cavity of roasting chickens sold by kosher butchers. In India, chicken neck is used in a curry dish with vegetables.
Chicken hearts are not as commonly referenced in cooking as livers and gizzards, but they are included in giblets.
Chicken gizzards are a notable part of cuisine in many cultures. In Taiwan, gizzards are often slow-cooked and served hot or cold in slices with green onions and soy sauce. In Haiti and Southeast Asia, grilled chicken gizzards are sold as street food. In Europe, gizzards and mashed potatoes are a popular dish. In Spain, gizzards are cooked on a plancha and eaten crispy, and in Hungary, they are made with paprika. In France, duck gizzards are eaten in a traditional Périgordian salad, and in Italy, gizzards are often mixed with other offal. In Eastern Slavic countries, gizzards are used in soups, and in Mexico, they are eaten with rice or in chicken soup. In the Southern United States, the gizzard is typically served fried, sometimes with hot sauce or honey mustard. In Japan, chicken gizzard is called dak-ttongjip and is stir-fried, and in Korea, it is eaten as anju or yasik.
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Frequently asked questions
There is no universal answer to this question as it is a matter of personal preference. However, chicken breast is the most popular cut.
Chicken breast is the most versatile part of the chicken. It can be pan-fried, stuffed, roasted, grilled, baked, or used in stir-fries, soups, and stews. It is also the leanest part of the chicken and a good source of protein.
Chicken breast tends to be dry and is the most expensive cut of chicken.
Chicken thighs, drumsticks, wings, legs, and necks are all popular alternatives to chicken breast. Thighs, in particular, are considered to be succulent and juicy, and wings are great for frying or grilling.
Fresh chicken should have a pinkish hue and a clean, neutral aroma. For the best flavour, it is recommended to buy from your local butcher.
