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WHOLE CHICKEN
A whole chicken, minus the giblets, offers more cooking versatility than single cuts. It can be prepared in many ways—such as smoking, frying, or grilling—and flavored with different seasonings or marinades. Options include a quartered chicken (two breast quarters and two leg quarters) or an eight-piece cut.
Chicken-Drumsticks
Chicken drumsticks, the lower part of the leg, are a popular finger food known for their juicy, flavorful pink meat. They can be cooked alone or with the thigh, and are often marinated or seasoned before grilling, baking, or frying.
Chicken-Wings
Chicken wings, a popular choice for sports events and casual dining, are white meat cuts sold whole, in sections, or as boneless options. Though less meaty than breasts or thighs, they are juicier and more flavorful, pairing well with sauces and perfect for smoking
Chicken Paws
Chicken paws, the lower part of the bird, are prized for their rich, meaty flavor and unique texture due to their higher fat and connective tissue content. Their taste varies with preparation, and they can be seasoned or marinated in many ways to suit different preferences.
Chicken Feet
Chicken feet consist mainly of ankle bones, with the ‘hock’ or ‘hockjoint’ referring to this region. Unlike humans, chickens lack a developed heel bone. Some breeds, like Silkies, have an extra toe near the hallux, while ostriches have two toes and most other birds have three.
Chicken Leg Quarters
Chicken leg quarters, consisting of the drumstick, thigh, and part of the backbone, are richer in fat than the breast, making them tender, juicy, and flavorful. They are versatile, affordable, and can be used in many dishes, available both fresh and frozen.