Chicken Recipes

Appetizers & Soups Recipes  |  Midweek Meal Recipes  |  One Pot Meal Recipes Salads & Barbecues  |  Pastries & Pies Recipes  |  Hot & Spicy Recipes

Choosing a Chicken  |  Chicken Parts  |  Trussing Chicken  |  Roasting Chicken  |  Cutting Up Chicken
Boning a Chicken  |  Butterflying Chicken  |  Making Chicken Stock  |  Making Chicken Sautes
Poaching, Casseroling & Braising Chicken  |  Chicken Stuffings

Chicken Parts

Chicken pieces are available prepackaged in various forms. If you do not want to buy a whole bird, you can make your choice from the many cuts on the market.

Some cooking methods are especially suited to specific cuts of poultry.

Liver
This makes a wonderful addition to pates or to salads.

Skinless boneless thigh
This makes tasks such as stuffing and rolling much quicker, as it is already skinned and dis-jointed.

Drumstick
The drumstick is a firm favorite for barbecuing or frying, either in batter or rolled in breadcrumbs.

Wing
The wing does not supply much meat, and is often barbecued or fried.

Thigh
The thigh is suitable for casseroling and other slow-cooking methods.

Ground chicken
This is not as strongly flavored as, say, ground beef, but it may be used as a substitute in some recipes.

Leg
This comprises the drumstick and thigh. Large pieces with bones, such as this, are suitable for slow-cooking, such as casseroling or poaching.

Breast
The tender white meat can be simply cooked in butter, or can be stuffed for extra flavor.