All you need to know about chicken cuts … our guide


All you need to know about chicken cuts … our guide2.jpg

Chicken is one of the most versatile proteins and its various cuts are used in a range of recipes and cuisines. Whether you prefer succulent breast meat or full-flavoured dark meat, there’s a chicken cut for all tastes and recipes. Here’s our guide to chicken cuts and how to best use them.

Whole Chicken

Whole chickens are economical and popular for roasting, or you can butterfly them for a quicker cooking time. Also great for soups, whole chickens can also be broken down into separate cuts and the carcass used for making stock.


Undoubtedly one of the most popular cuts, breasts have very little fat and are even leaner if the skin is removed. Great pan-fried, marinated, barbecued, stuffed, or used in salads or sandwiches. Beware of overcooking chicken breast as it can become dry.


Available with bone-in or out and skin-on or off, thigh meat is darker in colour than breasts and has more fat but also more flavour. The juicy thigh meat is from the top part of the chicken leg. The meat is firmer and can be cooked for longer, making them ideal for casseroles, bakes, or sliced for stir-fries or kebabs. Chicken Maryland is the thigh with the drumstick attached and is ideal for roasting or cooking on the barbecue.


Drumsticks are the lower leg of the chicken. An economical cut, they are great marinated or cooked with a glaze and their built-in “handle” makes them easy for young and old alike to enjoy at a barbecue or picnic.


Another economical cut, they also make fantastic eating. Roast, grill or barbecue chicken wings for delicious crispy skin or marinate them and enjoy sticky wings.

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