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A bone in roast will cook faster than a boneless roast because the bone conducts heat.

Chicken Chart

by Paula Deen Test Kitchen

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 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.


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