A Complete Guide to Cuts of Chicken

From aromatic, creamy curries to light summer salads, chicken is a versatile, nutritious meat that works wonderfully as the centerpiece for thousands of dishes across cuisines. 

But you’re missing out if you’ve only cooked with chicken breasts or thighs. Plenty of other chicken cuts are packed with flavor–not to mention essential nutrients. 

We provide ethically raised pastured chicken cuts of all types because we believe nothing should go to waste. That’s why we’ve curated this list to help you enjoy parts of the chicken you might have overlooked!

We’ll discuss these cuts in more detail, explaining the unique flavor profile of each one. For inspiration, we'll also include some of our favorite mouth-watering recipes. 

The Importance of Ethical, Pasture-Raised Chicken 

Factory-farmed chickens are often raised in crowded conditions that may increase the risk of disease and stress. This non-natural environment also reduces the meat's nutritional benefits and gives it an inferior taste compared to ethically raised chickens. 

That’s why we’re committed to delivering healthy, delicious, ethically-raised breeds of chicken to our customers. Pasture-raised chickens are more nutritious because of the diverse, nutrient-dense diet they get through foraging on healthy farmland. In the warm seasons, our chickens roam in mobile coops that rotate daily to fresh, lush pastures. Their interaction with the land naturally fertilizes and helps regenerate the soil. 

When winter sets in, we transition our chickens to warm barns, protecting them from the harsh elements while maintaining access to pasture as weather permits. In addition, our chicken is free of GMOs, antibiotics, and hormones.

Dark vs. White Meat

As we explain the different cuts of chicken, you’ll notice that some–like thighs, legs, and drumsticks—are dark meat, while cuts like breast, wings, and back are white meat. 

This is due to the difference in color from a protein called myoglobin, which stores oxygen in the chicken’s muscles. Certain muscles–like the legs–need more oxygen and blood flow than other parts, like the breast, leading to the difference in meat color. 

While you may have heard that white meat is better for you, this isn’t the case. Although there are differences between the two, these generally come down to taste preference and the recipe you’re making:

• Protein content: White and dark meat have relatively similar calorie counts, although white meat is slightly lower and has more protein.
• Nutritional profile: White meat is rich in vitamins B12, B3, and B6, while dark meat has more iron, zinc, and B2. 
• Taste: The differences in fat between white and brown meat give these cuts different flavors. White meat is more delicate and mild, while brown meat is richer and more succulent.

Types of Chicken Cuts

Here, we’ll look at 11 of the most popular chicken cuts. Some may surprise you, but we encourage you to be adventurous and try new recipes. 

1. Boneless Chicken Breast

Boneless chicken breasts are a versatile, household staple across countries. This lean cut of white meat comes from the bird's chest and is packed with essential proteins.

With its mild, succulent taste and quick cooking time, chicken breast works in a variety of recipes. One of our favorites is bacon-wrapped honey chicken breast. 

• Meat type: White
• Common uses: Salads, curries, sandwiches, stir-fries 
• How to cook: Oven bake, grill, poach, sauté

2. Chicken Thigh

Try cooking with chicken thighs for a meaty, tender lunch or dinner. This succulent, juicy meat comes from the upper part of the chicken’s leg. Depending on your preference, you can buy this dark meat bone-in or boneless and skinless.

With their rich, intense flavor, chicken thighs work wonderfully in slow cooker recipes, but you can also marinate them overnight then grill, saute with veggies, or bake them in the oven. 

• Meat type: Brown 
• Common uses: Casseroles, sheet pan dinners, barbecues, paellas
• How to cook: Oven bake, grill, sauté, slow cook

3. Whole Chicken

Cooking a whole chicken can provide for several meals throughout the week, making it both practical and economical.

With this delicious cut, you get both white and dark meat. You get breasts, thighs, drumsticks, back, and wings–perfect for a variety of taste preferences. 

The best way to cook a whole chicken is to roast it. Try our whole roasted garlic chicken recipe. 

• Meat type: Both 
• Common uses: Roasts, plus leftovers used for sandwiches, salads, and stir-fries 
• How to cook: Roast

4. Chicken Drumsticks

Another summer barbecue classic is the chicken drumstick. This succulent, dark cut of meat comes on the bone and is from the chicken’s shins. In addition to their savory, juicy flavor, chicken drumsticks are cost-effective and easy to cook. 

Whether you grill drumsticks on the barbecue or roast them in the oven, you can get creative with herbs, spices, and marinades, from spicy cajun to sweet honey garlic. 

• Meat type: Brown 
• Common uses: Barbecues, sheet pan dinners
• How to cook: Grill, oven bake

5. Chicken Wings

Like drumsticks, chicken wings are also incredibly cheap and versatile. This white cut of meat comes on the bone and is best cooked in the oven or on the grill, doused in your favorite marinade.

While chicken wings can be a little messy to eat, they’re delicious: crispy on the outside and soft and tender on the inside. For best results, brine and/or marinate your chicken wings overnight to infuse them with flavor. 

• Meat type: White 
• Common uses: Barbecues, sharing platters, 
• How to cook: Grill, oven bake, deep fry, air fry

6. Chicken Tenderloin

Chicken tenderloin often gets confused with chicken breast, but the two differ slightly. While both are cuts of white meat, chicken tenderloin comes from a different part of the bird–a long, thin muscle on the underside of the breastbone.



This moist, tender cut of meat can be used interchangeably with breast in most recipes. As a side note, chicken tenderloins are a great option if you own an air fryer because they’re small and quick to cook. 

• Meat type: White
• Common uses: Salads, curries, sandwiches, stir-fries 
• How to cook: Oven bake, grill, poach, sauté, air fry 

7. Chicken Liver

A less common cut of chicken is the liver, an organ meat. This cost-effective part of the chicken has a tender, smooth texture and a rich, meaty taste. It’s low in calories and has high levels of iron, compared to beef liver, although both have a firm place in the family dinner.

Because of its rich flavor, chicken liver is a wonderful centerpiece in warming stews and casseroles. Saute it with caramelized onions, bacon, and tender mushrooms, served alongside creamy mashed potatoes. 

• Meat type: Brown 
• Common uses: Casseroles, pate, stews 
• How to cook: Fried, oven bake, saute

Give these tasty chicken liver recipes a go!

8. Chicken Heart

The heart is another part of the chicken that’s often overlooked, rich in iron and zinc. Chicken hearts are dark in color, with a rich flavor similar to chicken thighs. 

Like chicken liver, juicy and tender chicken hearts work wonderfully in stews and casseroles or simply stir-fried with your favorite vegetables. Because this cut is so delicate, it’s quick to cook. You can have dinner on the table in just 15 minutes from start to finish!

• Meat type: Brown 
• Common uses: Casseroles, stews, stir-fries
• How to cook: Grill, oven bake, saute 

Here's our Healthy Grilled Chicken Hearts Recipe for a quick and delicious meal.

9. Chicken Neck

For a healthy, nutritious lunch or dinner rich in collagen, glucosamine, and calcium, try chicken necks. This dark cut of meat comes on the bone and has a rich, gamey flavor.

Like chicken thighs, chicken necks are wonderfully versatile. You can slow-cook them to perfection, saute them with your favorite veggies, or marinate them and grill. Just be careful about overcooking! Since they’re small, chicken necks need much less cooking time than drumsticks and breasts. 

• Meat type: Brown 
• Common uses: Casseroles, stews, soups, stir-fries
• How to cook: Slow cook, oven bake, saute, grill 

Wondering what to do with chicken neck? Try our simple recipe!

10. Chicken Back

The chicken's back is the spine of the chicken. While you can’t eat chicken backs by themselves, these bones are the perfect base for flavorful, healthy chicken broths and soups due to their high collagen, protein, vitamin, and mineral content. 

Try cooking them in a large pot with your favorite vegetables and spices, then slow cooking for a day to infuse your liquid with all the taste and nutrients.

• Meat type: N/A 
• Common uses: Casseroles, soups, broth
• How to cook: Simmer in water 

Try these unforgettable chicken back recipes!

11. Chicken Feet

A popular ingredient in Asian cuisine, chicken feet have a delicate, mild taste, making them the perfect base ingredient for a variety of flavorful recipes. A great recipe to try is Dim Sum, which involves deep-frying the chicken feet before coating them in a glossy, decadent garlic, ginger, and soy sauce.

What I find as the best use for chicken feet in our house is to add more richness and consistency to our homemade chicken broth. Chicken feet are high in gelatin, which helps add thickness to your broths.

• Meat type: Dark
• Common uses: Casseroles, stir-fries, appetizers, broth
• How to cook: Saute, boil, braise, deep fry, simmer 

Try this delicious chicken feet stew!

Order Your Ethical Pasture-Raised Chicken Today! 

Now that you know about these 11 cuts of chicken, you can elevate your meals!

We hope this guide has inspired you to experiment with different parts of chicken. Ready to cook? Order your ethical pasture-raised chicken now.