The chicken with all parts intact, generally including the giblets stuffed in the cavity. Consists of white and dark meat and available fresh or frozen. Perfect for roasting, poaching and stocks.

A chicken breast fillet is a white meat and can be used in various cooking styles, making it the most versatile part of the chicken to cook with. Chicken breast has a lower fat content compared to the chicken thigh. The chicken breast can be poached, grilled, baked, marinated, pan-fried or roasted.

The whole chicken wing is an all white meat portion composed of three sections; the drumette, mid-section and tip.

Drumettes are likely called so, due to the fact that they are shaped like the larger chicken drumstick. There’s one main piece of bone in the middle, but there are some joints and cartilage on both ends. Drumettes are irregular in shape: one end is rounded and meaty, and then it tapers down as it gets to the middle part of the wing. The meat on drumettes, while still technically dark meat, does have a texture a bit closer to white meat, and there’s a fairly high ratio of meat to skin.

Whole chicken legs are a combination of both drumstick and thigh in one unit, while not including a portion of the back. With the thigh and the leg, these are delicious braised or grilled. Given their balance of fat and flavour, they are also particularly tasty when fried.

The chicken thigh is the portion of the leg cut above the joint of the knee. Being a more worked muscle, the thighs are well suited for braising, which softens the chicken and maximises the thighs’ rich flavour.

The chicken thigh is the portion of the leg cut above the joint of the knee. Thigh is available with the skin and bone removed.

Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock). They can be prepared in a variety of ways, well suited to braising, grilling or even baking.