Further processing of whole carcasses has allowed poultry to be sold in many forms. Identifying poultry parts commonly found in a retail store is important to the consumer. Below are photographs and definitions for 24 of the more common chicken parts found in a meat display case. Parts from any of the three weight groups (broilers, heavy broilers, and turkeys) may be used in the contest.
The WHOLE BREAST is the intact breast separated from the remainder of the chicken at the junction of the vertebral and sternal ribs. The sternal ribs remain attached to the breast bone and the vertebral ribs are attached to the back. May be displayed with skin-side up or skin-side down. Figure 1. Whole breast (click on the to enlarge).
Without a doubt, chicken is one of the most popular meats in the world. This meat is used in a lot of different dishes, from chicken burgers and nuggets to roast chicken and chicken stew. But if you want to really get good at cooking chicken, you need to know how a chicken is put together and what each part does. We’ll look at the important outside and inside parts of this interesting bird in this detailed guide.
External Anatomy Of A Chicken
Let’s start with the exterior of a chicken examining some of the most noticeable features
Beak
A chicken’s beak serves multiple purposes, including pecking at food, preening feathers, and defending itself. The upper and lower mandibles of the beak don’t contain teeth, but have serrated edges to help grip food items
Comb And Wattles
The comb is the red, fleshy growth on top of a chicken’s head, while wattles are the similar growths under the beak. Both structures play roles in regulating body temperature and mate attraction.
Eyes
The small, bead-like eyes of chickens are on the sides of their heads. This gives them a wide field of vision to see predators and their surroundings.
Earlobes
The small, fleshy lobes on the side of a chicken’s face cover the ear openings. Earlobe color can indicate egg shell color in laying hens.
Neck And Hackle Feathers
A chicken’s neck enables head movement and also features specialized hackle feathers, which can be raised in response to threats.
Wings
The wings provide the force necessary for flight and are also integral for balance. Primary flight feathers are attached to the wing “arm” bone.
Breast
The chicken’s large pectoral muscle is the breast, which helps the wings move. One of the leanest parts of the animal, it is made up of white meat.
Legs And Feet
Strong legs and clawed feet enable chickens to run, scratch, perch, and grasp food items. Most chickens have four toes, but some breeds have more.
Tail
A chicken’s tail helps it stay balanced, and roosters use it to show off their love for each other. Tail shape and height varies among breeds.
Internal Anatomy Of A Chicken
Internally, a chicken contains a number of specialized organs and systems:
Respiratory System
The trachea, lungs, and air sacs facilitate oxygen intake and carbon dioxide elimination through the mouth and nasal openings.
Digestive System
Food travels from the beak to the esophagus and then to the crop for storage before reaching the stomach gizzard. The small and large intestines absorb nutrients.
Circulatory System
The heart pumps blood, which carries nutrients, oxygen, and waste, throughout the body via arteries and blood vessels. The liver and spleen filter toxins.
Nervous System
The brain and network of nerves coordinate body activities and behaviors like walking, feeding, and egg-laying.
Skeletal System
Bones like the keel, wishbone, leg bones, ribs, and vertebrae provide structure, protect organs, and enable movement.
Reproductive System
Hens have ovaries and an oviduct for egg formation. Roosters have testes for sperm production. The cloaca is the shared exit for waste and eggs.
Immune System
The thymus, bursa of Fabricius, bone marrow, and spleen produce and mature antibodies to fight disease and infection.
The Major Chicken Cuts
When it comes to preparing chicken in the kitchen, it’s broken down into several distinct cuts, each with its own characteristics:
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Breast – This lean, mild-flavored cut makes up about half the chicken’s meat. It’s versatile for many cooking methods.
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Wings – Wings consist of drumettes, flats, and wingtips. They are ideal for roasting until crisp or preparing buffalo wings.
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Legs – The leg includes the thigh and drumstick, both darker, fattier cuts. They are best suited for slow, moist cooking methods.
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Thighs – As part of the leg, the thighs contain the most fat and connective tissue. They are juicy and tender when properly cooked.
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Drumsticks – Also part of the leg, the drumstick is the lower portion, containing less meat but lots of flavor.
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Back – This bony cut has limited meat but is excellent for making chicken stock, providing body and flavor.
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Neck – While not for eating, chicken necks add richness when simmered into broths and stocks.
Key Takeaways
Search the Martin-Gatton College of Agriculture, Food and Environment
- National 4-H Poultry Judging Manual
- Market Poultry – Parts Identification
Further processing of whole carcasses has allowed poultry to be sold in many forms. Identifying poultry parts commonly found in a retail store is important to the consumer. Below are photographs and definitions for 24 of the more common chicken parts found in a meat display case. Parts from any of the three weight groups (broilers, heavy broilers, and turkeys) may be used in the contest.
The WHOLE BREAST is the whole breast that has been cut off from the rest of the chicken at the point where the vertebral and sternal ribs meet. The sternal ribs remain attached to the breast bone and the vertebral ribs are attached to the back. May be displayed with skin-side up or skin-side down. Figure 1. Whole breast (click on the to enlarge).
Breast with Ribs
The BREAST WITH RIBS is the intact breast separated from the backbone at the juncture with the back. The entire rib cage is attached to the breast. It may be displayed with the skin side up or skin side down. Figure 2. Breast with ribs (click on the to enlarge).
The BREAST QUARTER is half of the breast with the wing and back portion attached. Figure 3. Breast quarter (click on the to enlarge).
How to Butcher a Chicken: 10-Piece Country Cut
FAQ
What are the parts of a chicken?
Breast: Positioned on the front of the chicken, the breast is comprised of two halves that include tender, lean meat. 5. Wings: The wings are on either side of the chicken and are used for flight. They also have tasty dark meat inside them. 6. Legs: The legs of a chicken consist of the thighs and drumsticks.
What is inside a whole chicken?
Before we dive into the specifics of what comes inside a whole chicken, it’s essential to understand the basic anatomy of the bird. What’s usually inside a whole chicken? The carcass: This is the chicken’s main body, made up of the breast, thighs, wings, and drumsticks.
Which part of a chicken connects the head to the body?
The neck of a chicken is the part connecting the head to the body. it contained some meat and is often used in making stock, broth or soup due to its rich flavor. 18. Liver The liver is an organ found in the abdominal cavity of chicken.
How many parts are in a chicken breast?
Two Chicken Breast Parts: Each breast part has half of a chicken breast with the wing still attached. This part is often larger and consists mainly of white meat. Two Whole Leg Portions: Each leg portion includes one drumstick and one thigh, connected by the joint.
What are the parts of a chicken wing?
A whole chicken wing consists of three parts: the drumette (resembling a small drumstick), the flat (or wingette), and the tip. Breaking the wing into these segments offers flexibility in preparation and portioning. The drumette and flat are the most popular segments due to their meat content.
What are the features of a chicken?
1. Head: The chicken’s head consists of several important features, including the comb, wattles, eyes, beak, and earlobes. 2. Neck: Connecting the head to the rest of the body, the neck contains the throat and allows for movement. 3. Back: The back is the rear part of the chicken, consisting of the spine, ribs, and back muscles. 4.
What is the best part of the chicken to eat?
The healthiest part of chicken is the breast meat, as it is low in fat and high in protein. The skinless chicken breast is a good source of essential nutrients such as vitamin B6, vitamin B3, and phosphorus, and is also relatively low in calories.
What is the most expensive part of the chicken?
What are the 12 parts of a chicken?
The basic external parts of a chicken include the comb, beak, wattles, ears, earlobes, eyes, eye rings, wings, tail, thighs, hocks, shanks, spurs, claws and toes.
What is the tastiest part of the chicken?
The “tastiest” part of a chicken is subjective and depends on personal preference, but chicken thighs are often cited as the most flavorful and juicy cut.