Like the pig, nothing is thrown away of poultry (e.g. chicken). Let’s see its main cuts.

As described in a previous article, nothing is thrown away from the pig, even in terms of cuts suitable for good recipes. Also the chicken, however, can be enhanced in the kitchen, the most appreciated and consumed white meat by adults and children, for its sweet taste, because lean and rich in proteins, for its ease of preparation, but above all for the convenience of price. Let’s see what all the chicken cuts are and how to best enhance them.

The chest and legs are certainly the most popular and requested cuts: the chicken breast is the leanest and most prized part suitable to many simple and fast preparations, for its versatility. Suitable especially for children, but must be moistened and seasoned to prevent it from becoming too stringy, due to its almost total absence of fat. For this reason it is advisable to cook it together with the skin, especially in dry cooking in a pan, browning and toasting it until it is crispy, so that the meat does not dry too much, it acquires flavour and remains moist and soft.

The skin contains most of the fat, so removing it or keeping it can make the difference, but even the nutritional values ​​of the different cuts of chicken meat can vary considerably: between legs and chest there is a difference of 10% in fats, a feature that greatly affects the taste and texture of meat. Drumsticks or whole legs are in fact much loved for their tenderness and because they are tasty without the need for so many seasonings: perfect roasted or stewed, with or without the thighs, the upper part of legs that can be boned and stuffed.

Chicken wings are among the most economical cuts and consist of a fleshier first part and a bonier end part of the wing tips, appetizing and tasty for those who love stripping meat close to the bones. Tasty breaded and fried or baked, on the grill or excellent for the broth, so as to take advantage also of the bones that will enrich the broth with marrow, calcium and minerals. It is forbidden to throw away bones, but also the head, neck and feet, all parts of chicken that can contribute to a super nourishing broth: feet in particular are rich in collagen and dissolve in part making the broth thick, forming a real delicacy also to eat.

Chicken neck can also be used to be filled with other meat or ad lib ingredients, such as for example the stuffed neck, an ancient typical Tuscan recipe, filling the neck with the entrails of chicken and stale bread, then baked or boiled. Chicken entrails, like liver, heart, kidneys and the stomach are a mine of minerals and ingredients to be used in the kitchen for delicious recipes, such as chicken liver paté, collagen-rich tripe and the heart, used for ragout and sauces, or sautéed together with the other offal.

So even chicken is not just chest or thigh, but much more, and to make the most of it you can buy a whole chicken directly, or go to your own butcher shop, so as not to waste even a bite.