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November 18, 2025

Chicken cuts are the different parts of the chicken used in cooking, including breast, thighs, drumsticks, wings, and organ meats. Each cut offers unique flavors, textures, and cooking methods based on whether it's white or dark meat.

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 parts are packed with flavor—not to mention essential nutrients.

Quick Takeaways

Discover flavorful cuts beyond chicken breast that save money and reduce waste
White meat stays lean and mild while dark meat brings rich, succulent flavor
Match each cut to the perfect cooking method for juicy, tender results every time
Pasture-raised chicken delivers better taste and more nutrients
Nothing goes to waste with ethical, whole-bird butchering

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 pieces of 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.

Originally published on April 24, 2024, this article was updated and republished on November 18, 2025.

The Importance of Ethical, Pasture-Raised Chicken

Factory-farmed chickens are often raised in unhealthy, crowded conditions, requiring interventions like routine antibiotics and hormones to ensure growth. This unnatural 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 chicken breeds 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. All year long, 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.

White Meat vs. Dark Meat Comparison:

Feature	White Meat	Dark Meat
Protein Content	Slightly higher protein, lower calories	Slightly higher calories, good protein
Key Nutrients	Vitamins B12, B3, B6	Iron, zinc, vitamin B2
Flavor Profile	Delicate and mild	Rich and succulent
Fat Content	Lower fat	Higher fat (more marbling)
Best Uses	Quick cooking, lean dishes	Slow cooking, rich dishes

Quick Reference: Chicken Cuts at a Glance

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.

A raw chicken breast on parchment paper, garnished with fresh cilantro, on a rustic metal tray.

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

Browse our selection of ethically-raised whole chicken.

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 or this steamed chicken feet dim sum recipe!

Cut	Meat Type	Best Cooking Methods	Common Uses
Boneless Chicken Breast	White	Oven bake, grill, poach, sauté	Salads, curries, sandwiches, fries
Chicken Thigh	Dark	Oven bake, grill, sauté, slow cook	Casseroles, sheet pan dinners, barbecues
Whole Chicken	Both	Roast	Roasts, leftovers for multiple meals
Chicken Drumsticks	Dark	Grill, oven bake	Barbecues, sheet pan dinners
Chicken Wings	White	Grill, oven bake, deep fry, air fry	Barbecues, sharing platters
Chicken Tenderloin	White	Oven bake, grill, poach, sauté, air fry	Salads, curries, sandwiches, stir-fries
Chicken Liver	Dark	Fried, oven-bake, sauté	Casseroles, pate, stew
Chicken Heart	Dark	Grill, oven bake, sauté	Casseroles, stews, stir-fries
Chicken Neck	Dark	Slow cook, oven bake, sauté, grill	Casseroles, stews, soups, stir-fries
Chicken Back	N/A	Simmer in water	Soups, broth
Chicken Feet	N/A	Sauté, boil, braise, deep fry, simmer	Stir-fries, appetizers, broth

FAQs

What are the different cuts of chicken?

The main chicken parts include breast, thighs, drumsticks, wings, tenderloins, and organ meats like liver, heart, and neck. You'll also find chicken backs and feet, which are perfect for making rich, flavorful broths. Each cut offers unique flavors and textures depending on whether it's white or dark meat.

What's the most tender cut of chicken?

Chicken tenderloin is the most tender cut, coming from a long, thin muscle on the underside of the breastbone. Chicken thighs are also incredibly tender due to their higher fat content and dark meat composition. Both cuts stay moist and juicy when cooked properly.

Which chicken cut has the most flavor?

Dark meat cuts like chicken thighs, drumsticks, and organ meats have the most flavor due to their higher fat content and myoglobin levels. Chicken liver and hearts offer particularly rich, meaty flavors. If you prefer a milder taste, white meat cuts like chicken breast are your best choice.

What's the cheapest cut of chicken?

Chicken drumsticks, wings, and organ meats like liver, heart, and neck are the most cost-effective cuts. Whole chickens also offer great value since you get multiple cuts and can use the bones for broth. These affordable options don't sacrifice flavor or nutrition.

Can you eat all parts of a chicken?

Yes, you can eat virtually all parts of a chicken when sourced from ethical farms with transparent practices. Beyond the popular cuts, you can enjoy organ meats, necks, and even feet. Chicken backs can't be eaten directly, but make excellent broth rich in collagen and minerals.

Is dark meat chicken healthier than white meat?

Both dark and white meat chicken are healthy choices with similar calorie counts. Dark meat contains more iron, zinc, and vitamin B2, while white meat has slightly more protein and vitamins B12, B3, and B6. Your choice comes down to nutritional needs and taste preference rather than one being definitively healthier.

What chicken cut is best for grilling?

Chicken thighs, drumsticks, and wings are excellent for grilling due to their higher fat content, which keeps them moist and flavorful over high heat. You can also grill chicken breasts and tenderloins, though they require careful attention to avoid drying out. Marinating overnight helps all cuts stay juicy on the grill.

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.

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Baby Back Ribs What part of the pig: Back and loin Baby back ribs come from the back and loin of the pig. They’re smaller and meatier than their spare ribs, and quicker to cook. You can use a dry rub or glaze with your favorite seasoning, then bake or barbecue until the meat easily pulls away from the bone. Internal temperature: 145°F minimum, though many prefer cooking to 190-203°F for fall-off-the-bone tenderness 7. Pork Shoulder What part of the pig: Upper front leg and shoulder blade area Pork shoulder is a hearty, flavourful cut of meat perfect for slow cooking, smoking, or roasting. We love putting it in the slow cooker for 6-8 hours, along with garlic, onion, and spices. When the pork shoulder comes out, it’s juicy and tender, falling apart with a touch of the fork. Internal temperature: 145°F for safety, but best when cooked to 190-205°F for pulled pork 8. Tenderloin What part of the pig: Loin muscle along the backbone Pork tenderloin is a long, boneless cut of meat from the loin muscle that runs along the pig's backbone. This cut is mild in flavor and tender, so you can cook it in a variety of ways. Try pork tenderloin prepared in the slow cooker with a creamy garlic sauce for a simple mid-week dinner. Our pork Wellington recipe is sure to impress for a show-stopping dinner. Internal temperature: 145°F with a 3-minute rest 9. Pork Crown What part of the pig: Bone-in pork loin formed into a circle A pork crown is created by tying a whole bone-in pork loin into a circle. It’s a crowd-pleasing recipe perfect for a family gathering or dinner party. The best way to cook it is to roast it. First, rub it with garlic and herbs, then let it marinate overnight. The next day, roast it in the oven for 1.5-2 hours or until the internal temperature reaches 160 degrees. Internal temperature: 160°F 10. 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Pork chops are cut from the loin, which runs along the back of the pig between the shoulder and the leg. Bone-in chops include a portion of the rib or backbone, while boneless chops are simply the loin muscle. The loin is one of the most tender sections of the pig, making chops a premium cut. What is the most tender cut of pork? Pork tenderloin is the most tender cut of pork. This long, narrow muscle runs along the backbone and doesn't get much exercise, resulting in exceptionally tender meat. It's mild in flavor and cooks quickly, making it perfect for weeknight dinners or elegant presentations. What are the best cuts of pork for slow cooking? Pork shoulder and pork butt are the best cuts of pork for slow cooking. These cuts come from the shoulder area and contain more connective tissue and marbling, which breaks down during long, slow cooking to create incredibly tender, flavorful meat. They're ideal for pulled pork, stews, and braised dishes that need 6-8 hours of cooking time. How do you cook different cuts of pork? Different types of pork require different cooking methods. Quick-cooking cuts like bacon, chops, and tenderloin work best with high-heat methods like grilling, pan-frying, or roasting at 400°F. Tougher cuts with more connective tissue, like shoulder and butt, need low, slow cooking methods such as braising, slow cooking, or smoking. Ground pork is versatile and can be pan-fried, grilled as patties, or incorporated into various dishes. What's the difference between pork loin and pork tenderloin? Pork loin is a larger cut from the back of the pig that weighs several pounds and feeds a crowd, while tenderloin is a long, narrow muscle that's about one pound and serves 2-3 people. Tenderloin lives up to its name as the most tender cut and cooks quickly, making it ideal for weeknight meals, whereas loin is perfect for Sunday roasts or slicing into chops. Why choose heritage, pasture-raised pork cuts? Heritage, pasture-raised pork offers superior flavor and nutrition. Our pigs spend their lives on regenerative pastures, resulting in meat that's darker pink, firmer, and richer in beneficial omega-3 fatty acids. The natural marbling in heritage breeds creates meat that is more flavorful and tender. Plus, our pork is free from GMOs, antibiotics, hormones, and added nitrates. What Will You Go For? If you’re wondering which of the different cuts of pork is best for your needs, the answer is all of them! It all depends on what you’re making. Whatever you fancy, you’ll taste the superior quality of heritage pork products from our regenerative-focused family farm. Choose from a variety of sugar-free, heritage, pasture-raised pork cuts, delivered to your door. If you're wondering what could you do with the other parts of the pig, read our pork offal guide and explore our selection of pork organs. Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/

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Chicken Cuts Guide: 11 Types and How to Cook Each One