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Resources > Food > Meat > Chicken
A Chicken Breast Quarter is one of the common products made from Breaking Down a Chicken. The Chicken Breast Quarter, NAMP # P1010 (for a Broiler) consists of a single Chicken Breast with a Chicken Wing and portions of the back attached. Availability Chicken Breast Quarter is...
The Chicken Breast Quarter without Wing, NAMP #P1011, is very similar to a Chicken Breast Quarter (a Chicken Breast and back portions with a wing attached), except that the Chicken Wing is removed. A Chicken Breast Quarter without Wing is therefore a Chicken Breast with a portion of the...
A Chicken Breast with Ribs, NAMP #P1012, is made by separating the body at the junction of the vertebral ribs and the back. The upper half or Breast half will be the basis for the Chicken Breast with Ribs. Chicken Breasts with Ribs may be cut along the Breastbone to make two roughly...
A Cutlet, also known as a Cotoletta (Italian), Côtelette (French) or Kotelett (German), is a thin slice of Meat typically taken from the leg or ribs of Veal, Pork, Lamb, or Mutton. In the case Chicken Cutlets, the meat is usually thin-sliced Chicken Breast meat, which may or may...
The Chicken Drumette (also known as Drummettes, Wing Drummettes, First Section or First Segment) is the humerus bone and its skin and meat. It is the portion of the Chicken Wing that attaches to the Chicken body. The Chicken Drumette is usually White Meat, though it depends on...
The Chicken Drumstick (NAMP #P1035) is the portion of the Chicken Leg below the first leg joint and above the knee. Remember that the Chicken Leg is not an exact match for our own. Think of the Drumstick as the Tibia and you won’t be far wrong. A Chicken Drumstick is made by...
“Front Poultry Halves,” also sometimes called Top Halves, are NAMP # P1003 if from Broilers and NAMP # P1103 if from Roasters. The numbering scheme holds for Capons (P1200), Poussins (P1400), etc. Their USDA # is 70301 and they are also sometimes called Top...
The Chicken Half is a subproduct of a Whole Chicken. It is made up of either the left or right side half of an Eviscerated Chicken carcass. The Chicken Half will contain Chicken Breast (and Back), Chicken Wing, and Chicken Leg. If the halves are from a Broiler they will be...
A Chicken Leg Quarter (NAMP #P1030) is made by cutting a “Rear Poultry Half” in two along the center of the backbone. Two roughly equal parts result. Each will have a Chicken Drumstick and a Chicken Thigh. There will also be some portion of the back, some stomach fat and...
Chicken Lower Halves, also known as “Chicken Rear Halves” or “Back Halves,” are made up of the bottom half of the Chicken, as if the Chicken were standing up vertically, and bisected at the belt line. Availability Chicken Lower Halves are available all...
The Chicken Mid Joint Wing (also known as Mid-Joint Wing, Wing Mid Joint, Winglet, the Flat, the Paddle, the Second Segment, and the Second Section), are the ulna and radius bones of the Chicken Wing along with the Chicken Meat and Chicken Skin that adheres to them. The Mid Joint...
Chicken Niblets are Chicken Drumettes which have had the Chicken Skin removed, meaning that they are the portion of the Chicken Wing closest to the Chicken body. Smart Kitchen Kitchen’s Chicken Niblets Recipe is a great game day dish or snack. Availability Chicken...
Chicken Quarters are made by cutting an Eviscerated Chicken carcass lengthwise and then cutting it again, in half, at the mid-point of the torso. The chicken neck is excluded. The four resulting portions are Chicken Quarters. Availability Chicken Quarters are available all year...
Chicken Skin is the fatty, flavorful exterior dermis of a Chicken. It contains an alarming amount of Fat (almost 45% of the skin is fat) and a surprising amount of flavor. Chicken Skin can range in color from cream colored to yellow to even black, depending on the breed and what...
Chicken Tenders, properly known as Chicken Tenderloins but also called “Breast Filets,” are often thought to be a highly trimmed form of Chicken Breast meat. They are actually a sub-cut of the breast, the inner pectoral muscles which lie beneath and behind the breasts....
A Chicken Thigh with Back Portion (NAMP #1034) will be made up of a Chicken Thigh (the leg portion between the hip and the knee) with some back portion attached. The Chicken Thigh with Back Portion may also contain some pelvic meat (but no pelvic bones). Chicken Thighs with Back...
The Chicken Thighs (“Cuisse de Poulet” in French) are the portion of the Chicken Leg from below the hip to the first leg joint. Remember that the Chicken Leg does not perfectly mirror our own human leg. The Chicken Thigh (NAMP # P1033) is the uppermost part of the leg,...
The “Chicken Wing Portion” is broken down from a Whole Chicken Wing and consists of a Chicken Wing with the adhering skin and meat attached, except that the Drumette (first segment) has been removed. Availability Chicken Wing Portion is available all year...
The Chicken Wing Tip (also known as the “Wing Tip”, “Third Segment,” “Third Section,” “Niblets” and the “Tip,”) is the end of the Chicken Wing farthest away from the chicken’s body. The Chicken Wing Tip consists of the...
When cooking Dark Meat Chicken, remember that most Raw Chicken contains the Salmonella bacteria, which needs cooking heat to kill off the Pathogens. Never eat or serve Raw Chicken. Work diligently to keep Raw Chicken out of The Food Danger Zone and to avoid Cross Contamination. The last...
Giblets (pronounced either “Jibb-lits,” “Jibb-letz,” or “Gibb-lits,” “Gibb-letz,” ) is derived from the “gibier” the Old French word for wild “game.” In the modern kitchen, Giblets are an assortment of the internal...
White Meat on a Chicken is primarily found in the Chicken Breast. White Meat can also be found in Chicken Wings, which can have both White Meat and Dark Meat. The purpose of this resource page is to discuss White Chicken Meat. White Meat and Dark Meat are discussed in general on their own...