Q: What are the different cuts of chicken and how do I use them?
Americans have a love affair with breasts.
Chicken breasts, that is - and boneless and skinless at that. But, while they’re the most popular cut of chicken sold in the U.S., they’re also easy to overcook, which can lead to a rubbery, dry texture. Don’t get us wrong - chicken breasts certainly play a role in our kitchen (our hubs was raised in a breast only household and we’re particularly fond of thin sliced ones), but we also encourage you to look beyond them. We’ve broken down some chicken cuts and their uses below, but note that this is a very incomplete list. As the it could go on forever, we limited this to the parts that are commonly founded and used in the U.S.
Whole dang chicken
A whole chicken includes every part mentioned below, plus many more we don’t cover, including the wing, back, feet, giblets etc. - though most chickens sold in the U.S. will likely not contain all - if any - of the above. Whole chickens are great for roasting, smoking, rotisserie-ing, and grilling, and, quite simply, are delicious. The biggest benefit of buying/using a whole chicken is the infinite ways it can be used and prepared: poach a whole chicken to make a delicious soup, turn the bones into stock after roasting and eating it, add shredded leftovers to pasta dishes, quesadillas and pot pies - the list goes on. Counterintuitively, you can a buy a “whole” chicken in many different forms:
Whole chicken: an un-butchered chicken, though likely without it’s organs, beak, and feet.
Spatchcocked: A spatchcocked chicken has had its backbone removed, so it’s basically butterflied and lies flat, which allows the chicken to cook faster and more evenly. You can spatchcock a chicken yourself, although we’ve recently found them at the grocery store - albeit irregularly. A spatchcocked chicken (with some lemon, thyme, and garlic over some crispy potatoes) would be our last meal.
Quartered chicken: a whole chicken cut into 2 breast quarters and 2 leg quarters.
Eight-piece chicken: a whole chicken, cut into 2 breasts, 2 drumsticks, 2 thighs, and 2 wings.
Chicken breasts
High in protein and low in fat, chicken breasts are lean, mild, and white meat. They’re available in several forms, and usually the most expensive cut of chicken. Though chicken breasts can be rubbery if not treated properly, they can be cooked myriad ways, and are delicious when prepared properly. We like them for roasting, grilling , stuffing, paillards and piccatas.
Bone-in, skin-on breast: A bone-in, skin-on breast includes all the skin, cartilage, bones, and tissue of the chicken breast region. Flavorful and moist, bone-in, skin-on breasts are less expensive than their boneless, skinless counterparts and great for roasting, grilling and barbecuing. Also great for making soup and stock.
Boneless, skinless breast: A favorite of workout bros and ladies who lunched in the 90s, a boneless, skinless chicken breast is what it sounds like: a whole breast with the bones and skin removed. Readily available and versatile, but expensive and prone to overcooking. Good for searing, roasting, and poaching.
Thin sliced breast: Also known as cutlets, thin sliced chicken breasts are boneless, skinless chicken breasts that have been sliced horizontally to create a thin, even cut. They cook quickly and evenly, so are great for weeknight cooking but we recommend dredging them in flour to lock in moisture as they can become dry. Also nice: They’re often found in ~1 pound packages, with 4 cutlets in a pack, which is the preferred size and weight for our family.
Airline Breast: Frequently seen in catering and restaurants, airline breasts - also know as “Frenched” have the wing drumette attached, and can be served bone-in or boneless. Though not readily available, they’re an elegant option for entertaining and special occasions.
Chicken legs, thighs, and drumsticks:
Stay with us, because this can get confusing. Though the terms “chicken legs” and “drumsticks” are often used interchangeably, they’re actually different things: a leg includes both the drumstick and the thigh, while the the drumstick is the lower portion of the leg, separated at the from the thigh at the knee joint. The thigh is the upper part of the chicken leg separated from drumstick. All are dark meat, and contain more fat, moisture, and flavor than white meat. They also tend to be less expensive and are far more forgiving than chicken breasts.
Bone-in, skin-on thighs: Bone-in, skin-on thighs are chicken thighs with the bone, skin and cartilage attached. Less expensive than bone-in, skin-on breasts, this cut is great for roasting, barbecuing, and frying but can be a pain to navigate with a fork and knife.
Boneless, skinless thighs: Again - what they sounds like - a whole chicken thigh with the bones and skin removed. Also readily available and versatile, and a great alternative to to boneless skinless breasts, since they are more flavorful, less expensive, and don’t overcook easily. Great for roasting, searing, stir fries, kebabs, etc.
Whole chicken legs: As mentioned above, whole chicken legs includes both` the thigh and drumstick. Good for roasting, braising barbecuing, and more substantial than just the thigh or drumstick alone.
Drumstick: The lower part of the chicken leg, separated from the thigh, most often found with it’s skin on. With plenty of cartilage and a pink hue, people tend to love or hate chicken drumsticks. We love them for their versatility and tendency to be eaten with hands. Drumsticks are super juicy and flavorful, and they’re great for roasting, frying, or barbecuing.