Information about poultry cuts
Did you know all the cuts of poultry meat?
By exploring and utilising every part, we can reduce food waste and make the most of this versatile and nutritious protein source.
NECK
CARCASS
WING
THIGH
DRUMSTICK
BREAST
Carcass
The chicken carcass, with bones and leftover meat, makes excellent stock. Boil for soups, stews, or sauces, and freeze for future use in risottos or sauces.
Wing
Chicken wings have three parts: drumette, flat, and tip. Perfect for frying, grilling, or baking. Leftovers can be simmered for stock or reheated as a snack.
TIP
FLAT
DRUMETTE
Thigh
Thighs have flavourful, juicy dark meat and can be roasted, fried, grilled, or simmered in soups. Leftover drumstick meat is great for salads, tacos, or sandwiches.
Drumstick
Drumsticks prized for their rich taste and bone-in structure, excel in baked dishes, curries, or braised preparations like Coq au Vin. Chopped thighs enhance casseroles and curries
Breast
Chicken breasts are large, lean, boneless cuts, ideal for grilling, baking, or frying. Use leftovers in wraps, quesadillas, or stir-fries to reduce waste.
Neck
Chicken necks, bony with meat, enrich stocks and broths. Roast or simmer them to enhance soups, stews, or sauces.
More chicken cuts
Hearts
Small, muscular organs from the chest cavity, grilled or added to stews/soups. Pickle for appetisers or use in pâtés.
Liver
Chicken liver is nutrient-rich, tender, and slightly sweet. Commonly used in European cuisine, it’s often sautéed with onions and garlic, made into pâté, or grilled.
Kidneys
Flavorful organ meat with a rich, gamey taste. Ideal for sautéing, grilling, or adding to stews and sauces. Often used in traditional recipes for their unique flavor.
Skin
Chicken skin crisps when cooked, adding flavour and texture. Serve crispy skin as a garnish, or use it as a salad or soup topping. It also enhances roasted vegetables and potatoes.
Tenderloin
Chicken tenderloins are small, tender muscles that cook quickly. Bread, grill, or stir-fry them for use in sandwiches, salads, or pasta.
Crest
Fleshy, red crest atop a chicken’s head, considered a delicacy. Pickle, braise for unique taste in soups or stews.
Now that you're familiar with chicken cuts,
do you know about other poultry species and their most popular cuts?
Turkey
Turkey offers a variety of cuts suitable for different cooking methods. The wings are often baked or fried, while the legs (drumsticks and thighs) are perfect for roasting or braising, providing flavourful dark meat. Turkey breasts are ideal for grilling or slicing in dishes like turkey Parmesan. Neck pieces are excellent for adding depth to stocks, and tenderloins offer quick-cooking options.
Tip anti food waste: Use leftover turkey parts such as wings and carcasses to make rich stocks or broths, ensuring every part of the bird is utilised.
Quail
Quail provides delicate yet appetizing cuts suitable for various cooking techniques. The breasts are perfect for grilling or pan-searing, offering tender meat. Legs (thighs and drumsticks) can be roasted or braised to develop their unique flavor. Small offal like hearts and gizzards add richness to dishes—grill hearts or incorporate gizzards into savory sauces.
Tip anti food waste: Leftover quail parts, such as breasts and legs, can be added to salads, sandwiches, or pasta dishes to minimise waste while enjoying their distinctive taste.
Duck
Duck is known for its rich taste and versatile cuts. Wings are typically roasted, while the legs (drumsticks and thighs) are often prepared through methods like confit or braising to enhance their tenderness. Duck breasts (magret) are prized for their robust taste and are commonly seared to perfection. Necks are valuable for adding richness to stocks. Duck offal, including hearts, gizzards, and liver, adds complexity to dishes—grill hearts, stew gizzards, or use liver in pâtés.
Tip anti food waste: Leftover duck parts can elevate soups or create hearty broths, ensuring nothing goes to waste.
Goose
Goose offers a variety of culinary possibilities with wings roasted, legs (drumsticks and thighs) prepared as confit or braised for tender results, and breasts (magret) seared to showcase their rich flavours. Necks are invaluable for enriching stocks.
Tip anti food waste: Utilise goose offal such as hearts and gizzards for grilling, stewing, or simmering to enhance dishes with added depth. Leftover goose parts, particularly wings and carcasses, can be used to create tasty stocks or broths, ensuring efficient use of the bird.
Guinea fowl
Guinea fowl is prized for its lean and tasty meat, offering cuts that suit various culinary preparations. The breast is excellent for roasting or grilling, providing tender white meat. Legs (thighs and drumsticks) can be roasted or braised to enhance their natural flavours. Small offal-like hearts and gizzards are versatile—grill hearts or use gizzards to add depth to stews. Guinea fowl offal can be utilised creatively to maximise its flavour in different dishes.
Tip anti food waste: Use leftover guinea fowl parts in salads, sandwiches, or hearty stews to ensure minimal waste and enjoy the unique taste of this bird.
Neck
Carcass
Wing
Thigh
Drumstick
Breast
More chicken cuts
Wing
Chicken wings have three parts: drumette, flat, and tip. Perfect for frying, grilling, or baking. Leftovers can be simmered for stock or reheated as a snack.
Drumstick
Drumsticks have flavourful, juicy dark meat and can be roasted, fried, grilled, or simmered in soups. Leftover drumstick meat is great for salads, tacos, or sandwiches.
Thigh
Thighs, prized for their rich taste and bone-in structure, excel in baked dishes, curries, or braised preparations like Coq au Vin. Chopped thighs enhance casseroles and curries.
Hearts
Small, muscular organs from the chest cavity, grilled or added to stews/soups. Pickle for appetisers or use in pâtés.
Liver
Chicken liver is nutrient-rich, tender, and slightly sweet. Commonly used in European cuisine, it’s often sautéed with onions and garlic, made into pâté, or grilled.
Kidneys
Flavorful organ meat with a rich, gamey taste. Ideal for sautéing, grilling, or adding to stews and sauces. Often used in traditional recipes for their unique flavor.
Skin
Chicken skin crisps when cooked, adding flavour and texture. Serve crispy skin as a garnish, or use it as a salad or soup topping. It also enhances roasted vegetables and potatoes.
Breast
Chicken breasts are large, lean, boneless cuts, ideal for grilling, baking, or frying. Use leftovers in wraps, quesadillas, or stir-fries to reduce waste.
Tenderloin
Chicken tenderloins are small, tender muscles that cook quickly. Bread, grill, or stir-fry them for use in sandwiches, salads, or pasta.
Carcass
The chicken carcass, with bones and leftover meat, makes excellent stock. Boil for soups, stews, or sauces, and freeze for future use in risottos or sauces.
Neck
Chicken necks, bony with meat, enrich stocks and broths. Roast or simmer them to enhance soups, stews, or sauces.
Crest
Fleshy, red crest atop a chicken’s head, considered a delicacy. Pickle, braise for unique taste in soups or stews.
Now that you're familiar with chicken cuts, do you know about other poultry species and their most popular cuts?
Turkey
Turkey offers a variety of cuts suitable for different cooking methods. The wings are often baked or fried, while the legs (drumsticks and thighs) are perfect for roasting or braising, providing flavourful dark meat. Turkey breasts are ideal for grilling or slicing in dishes like turkey Parmesan. Neck pieces are excellent for adding depth to stocks, and tenderloins offer quick-cooking options.
Tip anti food waste: Use leftover turkey parts such as wings and carcasses to make rich stocks or broths, ensuring every part of the bird is utilised.
Quail
Quail provides delicate yet appetizing cuts suitable for various cooking techniques. The breasts are perfect for grilling or pan-searing, offering tender meat. Legs (thighs and drumsticks) can be roasted or braised to develop their unique flavor. Small offal like hearts and gizzards add richness to dishes—grill hearts or incorporate gizzards into savory sauces.
Tip anti food waste: Leftover quail parts, such as breasts and legs, can be added to salads, sandwiches, or pasta dishes to minimise waste while enjoying their distinctive taste.
Duck
Duck is known for its rich taste and versatile cuts. Wings are typically roasted, while the legs (drumsticks and thighs) are often prepared through methods like confit or braising to enhance their tenderness. Duck breasts (magret) are prized for their robust taste and are commonly seared to perfection. Necks are valuable for adding richness to stocks. Duck offal, including hearts, gizzards, and liver, adds complexity to dishes—grill hearts, stew gizzards, or use liver in pâtés.
Tip anti food waste: Leftover duck parts can elevate soups or create hearty broths, ensuring nothing goes to waste.
Goose
Goose offers a variety of culinary possibilities with wings roasted, legs (drumsticks and thighs) prepared as confit or braised for tender results, and breasts (magret) seared to showcase their rich flavours. Necks are invaluable for enriching stocks.
Tip anti food waste: Utilise goose offal such as hearts and gizzards for grilling, stewing, or simmering to enhance dishes with added depth. Leftover goose parts, particularly wings and carcasses, can be used to create tasty stocks or broths, ensuring efficient use of the bird.
Guinea fowl
Guinea fowl is prized for its lean and tasty meat, offering cuts that suit various culinary preparations. The breast is excellent for roasting or grilling, providing tender white meat. Legs (thighs and drumsticks) can be roasted or braised to enhance their natural flavours. Small offal-like hearts and gizzards are versatile—grill hearts or use gizzards to add depth to stews. Guinea fowl offal can be utilised creatively to maximise its flavour in different dishes.
Tip anti food waste: Use leftover guinea fowl parts in salads, sandwiches, or hearty stews to ensure minimal waste and enjoy the unique taste of this bird.
