Cuts of Chicken
Want to know where the different cuts of chicken come from?
Follow the below links to jump straight to specific cuts of chicken:
Estimated reading time: 5 minutes
Table of contents
Chicken is one of the most eaten and versatile types of meat, also, as some South Africans would say: vegetables. Classified as white meat, it has many cooking methods, probably even more than you thought. Did you know that all parts of a chicken can be utilised? From the kroontjie to the toontjie, literally. When dinner is served, which part of the chicken do you always fight for? Below are a few snippets of the different cuts of chicken.
Whole Chicken (WOG)
The whole chicken is not actually the entire chicken, rather it is called a whole chicken WOG (without giblets). This means it is basically a headless chicken, without the feet or tail. It can be cooked as a whole or as a flatty, when the chicken is split along the back bone. Even the carcass can be used to make a delicious homemade stock.
Wing: Drummette & Flat
The chicken wing consists of two pieces: the drumette and the flat. The drumette contains white meat, while the flat comprises of white meat between two bones. Think about those marinated ‘mini-drumsticks’ you like to snack on at your favourite restaurant. That’s the drumette! These are higher in fat than breast meat and soak up great flavour when marinated. As one of the cheaper cuts, drumettes also make delectable snacks. Looking for a recipe for drumettes?
Breast & Tenderloin
The leanest and most expensive cut is taken from the underside of the chicken. Interestingly, chickens only have one breast, which is then split into two pieces. Ideal for multiple types of dishes, but care has to be taken to not overcook, as it can become quite dry. Chicken breast has very little fat and furthermore even less without the skin. Certainly the healthiest cut of the flock. Take a look at this great recipe we found for chicken breasts; South African chicken pot pie.
Leg: Drumstick & Thigh
The chicken leg comprises of the drumstick and thigh, also known as leg quarters. The drumstick cut of chicken is a dark meat and well known for its amazing flavour. Furthermore, it is also famous for its juiciness. As one of the less expensive cuts of chicken, drumsticks are quick and easy to cook and for that reason, can be used in a variety of meals.
This cut is located above the knee joint. Chicken thighs have a slightly darker colour and also contains a lot of flavour. It is versatile to use, while being juicy. These succulent pieces can be bought with or without bone and skin. Boneless thighs require less cooking time. The firm texture of boned thighs means it has to cook a bit longer, due to the strands that hold together more firmly. Therefore, due to the firm texture, thighs make an excellent choice of cut for kebabs or any other innovative chicken dish.
There you have it! A short and juicy summary on the cuts of chicken, here is beef cuts if you were interested. Ever wondered how many chickens are roaming the Earth? Have a look at our ‘Did you know?’ article for some fascinating meat facts. Chicken is jam packed full of protein and vitamin B and because it contains some phosphorus, it gives those bones and teeth a healthy boost. Now that you know which part of the chicken goes where, you can be a master in the kitchen when you purchase some of our scrumptious meat bundles online.
What are the different cuts of chicken?
Whole chicken (WOG), wing: drummette & flat, breast & tenderloin, leg: drumstick & thigh, thigh.
What is the most expensive cut of chicken?
The leanest and most expensive cut is taken from the underside of the chicken. Breast & Tenderloin.
Which part of a chicken is healthiest?
Breast & Tenderloin. Chicken breast has very little fat and furthermore even less without the skin.
What does WOG chicken mean?
The whole chicken is not actually the entire chicken, rather it is called a whole chicken WOG (without giblets). This means it is basically a headless chicken, without the feet or tail.
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