1.
PREPARED BY: MRS. ROSELYN DC. VILLANUEVA
TLE – COOKERY 10

2.
WHOLE CHICKEN
Whole Chickens are marketed either
fresh or frozen.

3.
HALVES
The bird is split from front to back through
the backbone and keel to produce 2 halves
of approximately equal weight.

4.
BREAST QUARTERS
Halves may be further cut into which
include the wing. A breast quarter,
including portions of the back, is all white
meat.

5.
SPLIT BREAST
A breast quarter with the wing
removed.

6.
SPLIT BREAST WITHOUT BACK
A breast quarter with wing and back
portion removed.

7.
BONELESS, SKINLESS BREAST
Split breast that has been skinned
and deboned.

8.
8 – PIECE CUT
The whole bird is cut into 2 breast halves with
ribs and back portion, 2 wings, 2 thighs with
back portion and 2 drumsticks. The parts may be
packaged together and labelled as whole cut-up
chicken. These are usually sold without giblets.

9.
WHOLE CHICKEN WING
The whole chicken wing is an all-white
meat portion composed of three sections;
the drumette, mid-section, and tip.

10.
WING DRUMMETTES
The first section between the shoulder
and the elbow.

11.
WING MID – SECTION WITH TIP
The flat center section and the flipper
(wing tip).

12.
WING MID - SECTION
The section between the elbow and
the tip, sometimes called the wing
flat or mid-joint.

13.
WHOLE CHICKEN LEG
The whole chicken leg is the drumstick-
thigh combination. The whole leg differs
from the leg quarter and does not contain
a portion of the back.

14.
BONELESS, SKINLESS LEG
Whole chicken leg with skin and bone
removed.

15.
THIGH
The thigh is the portion of the leg
above the knee joint.

16.
BONELESS, SKINLESS THIGH
Thigh with skin and bone removed.

17.
DRUMSTICKS
Drumsticks include the lower portion
of the leg quarter (the portion
between the knee joint and the hock).

18.
GIBLETS
Includes heart, liver, and neck.