 |
Whole Chickens
Whole Chickens are marketed either fresh or frozen. |
 |
Halves
The bird is split from front to back through the backbone and keel to produce 2 halves of approximately equal weight. |
 |
Breast Quarters
Halves may be further cut into which include the wing. A breast quarter, including portions of the back, is all white meat. |
 |
Split Breast
A breast quarter with the wing removed. |
 |
Split Breast without Back
A breast quarter with wing and back portion removed.
|
 |
Boneless, Skinless Breast
Split breast that has been skinned and deboned. |
 |
8-Piece Cut
The whole bird is cut into 2 breast halves with ribs and back portion, 2 wings, 2 thighs with back portion and 2 drumsticks. The parts may be packaged together and labelled as whole cut-up chicken. These are usually sold without giblets. |
 |
Whole Chicken Wing
The Whole Chicken Wing is an all white meat portion composed of three sections; the drumette, mid-section and tip. |
 |
Wing Drummettes
The first section between the shoulder and the elbow. |
 |
Wing Mid Section with Tip
The flat centre section and the flipper (wing tip). |
 |
Wing Mid Section
The section between the elbow and the tip, sometimes called the wing flat or mid-joint. |
 |
Whole Chicken Leg
The Whole Chicken Leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that id does not contain a portion of the back. |
 |
Boneless, Skinless Leg
Whole chicken leg with skin and bone removed. |
 |
Thigh
The thigh is the portion of the leg above the knee joint. |
 |
Boneless, Skinless Thigh
Thigh with skin and bone removed. |
 |
Drumsticks
Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock). |
 |
Giblets
Includes heart, liver and neck. |
