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The Chicken Guide

Breast, thigh, wings and whole birds: which piece for which job.

Chicken comes in two kinds of meat. The breast and tenderloins are white meat: lean, mild and quick, but they dry out if overcooked. The thighs, drumsticks and wings are darker meat: more fat, more flavour, and much more forgiving. Whatever the cut, chicken is always cooked right through.

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The cover of The Chicken Guide: Raw chicken pieces on butcher's paper: breast, thighs, drumsticks, wings and a whole bird.Illustration

Part 1

Where the cuts come from

The bird, split into its pieces.

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  1. 1Breast (and tenderloins)Breast, Tenderloins, Schnitzels
  2. 2WingWings
  3. 3ThighThigh fillets, Thigh cutlets
  4. 4DrumstickDrumsticks
  5. 5Back and tail (removed to butterfly)Butterflied chicken
White meat from the breast; darker, richer meat from the legs and wings.

Part 2

Breast and thigh

The everyday pieces.

  • Breast

    From The breast, either side of the breastbone.

    TendernessVery tender

    FatLean

    Best for
    Lean, quick dinners: stir-fries, salads, crumbing.
    How to cook it
    Medium heat and don't overcook it. Slice it open to check the centre is cooked through.

  • Tenderloins

    From The small strip tucked under each breast.

    TendernessThe most tender

    FatLean

    Best for
    Stir-fries, crumbed strips and quick skewers.
    How to cook it
    They cook in minutes over medium-high heat.

  • Thigh fillets

    From The thigh, boned and skinned.

    TendernessVery tender

    FatSome fat

    Best for
    Kebabs, curries and the barbecue. More flavour than breast.
    How to cook it
    Harder to dry out, so good on a hot barbecue. Cook to 75°C.

  • Thigh cutlets

    From The thigh, on the bone with the skin on.

    TendernessVery tender

    FatRich, well marbled

    Best for
    Tray bakes and roasting.
    How to cook it
    Roast or bake until the skin is crisp and the juices run clear.

Part 3

Drumsticks and wings

The family favourites.

  • Drumsticks

    From The lower part of the leg.

    TendernessTender

    FatSome fat

    Best for
    The oven or the barbecue, and sticky marinades.
    How to cook it
    Cook them a little slower than thighs; they take 40 to 50 minutes in a hot oven.

  • Wings

    From The wings, usually with the tip.

    TendernessTender

    FatRich, well marbled

    Best for
    Snacks, parties and sticky glazes.
    How to cook it
    Bake, grill or fry until golden and cooked through.

Part 4

Whole and butterflied birds

Roasting, the barbecue, and a smaller bird for one or two.

  • Whole chicken

    Comes as: No. 20 (about 2kg)

    From The whole bird. The number is its weight in hundreds of grams.

    TendernessVery tender

    FatSome fat

    Best for
    A roast chicken and stock from the carcass.
    How to cook it
    Roast at about 200°C until 75°C in the thickest part of the thigh. Rest it for 10 minutes before carving.

  • Butterflied chicken

    Comes as: Greek, peri-peri, Tuscan or yakitori

    From A whole chicken with the backbone taken out, opened out flat.

    TendernessVery tender

    FatSome fat

    Best for
    The barbecue: it cooks evenly and in about half the time of a whole bird.
    How to cook it
    Skin side down over medium heat for about 10 minutes, then turn it and cook it on the cooler side, lid down, for 30 to 40 minutes more, to 75°C in the thigh.

  • Spatchcock

    Comes as: No. 5 (about 500g)

    From A young, small chicken: one each.

    TendernessThe most tender

    FatSome fat

    Best for
    Dinner for one or two, roasted or on the barbecue.
    How to cook it
    Butterfly it and cook it quickly, about 25 to 30 minutes in a hot oven, to 75°C in the thigh.

Part 5

Schnitzels, kebabs and sausages

Ready to cook.

  • Schnitzels

    Comes as: Plain, or parmesan and herb

    From Chicken breast, flattened and crumbed.

    TendernessVery tender

    FatLean

    Best for
    A quick dinner, a parmigiana or a schnitzel roll.
    How to cook it
    Shallow-fry or bake until golden and cooked through.

  • Chicken kebabs

    Comes as: Greek, honey soy, peri-peri or yakitori

    From Pieces of chicken on a skewer, in a marinade.

    TendernessVery tender

    FatSome fat

    Best for
    The barbecue, flatbreads and rice.
    How to cook it
    Medium heat, turned every couple of minutes, 10 to 12 minutes, until 75°C. Sweet marinades catch, so watch them.

  • Chicken, rocket and feta sausages

    From Chicken mince with rocket and feta in a casing.

    FatSome fat

    Best for
    A lighter sausage for the grill or the pan.
    How to cook it
    Cook gently until there is no pink and the centre reaches 75°C.

Part 6

Which cut for the job

What to ask for, at a glance.

You are cookingAsk us for
A lean, quick dinnerBreast or tenderloins
The barbecueThigh fillets, kebabs or a butterflied chicken
A tray bakeThigh cutlets or drumsticks
A Sunday roastA whole chicken
Dinner for twoSpatchcocks
Snacks and partiesWings

Keep it in the kitchen

The Chicken Guide as a printable PDF, free. We'll email you a link to download it.

Free. We'll email you a download link.

Christmas and everyday favourites

Illustration