Most people know their favorite parts of the chicken. Those they reach for first inside the picnic basket. What most don’t know is exactly where those butcher cuts are made. Let Paula’s chicken chart be your guide. As a bonus, each cut will take you to some of our favorite recipes using the coordinating cut.
The chicken with all parts intact.
The entire Breast portion consists of white meat only.
The Wing consists of three sections, the wing tip, the wingette (or flat wing tip), and the drummettes.
The Leg of a chicken consists of two parts, which are the thigh and the drumstick. Dark meat only.
The top portion of the leg, above the knee joint that is connected to the body of the chicken. Dark meat only.
The bottom portion of the leg below the knee joint. Dark meat only.
The Giblets consist of the neck, liver, heart and gizzard.
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm