It doesn’t matter which part of the world you are in, chicken remains one of the most popular meats for all occasions. On a chilly evening, it soothes in the form of chicken soup, and on Sundays, it delights in the form of roasts and curries. Its versatility has made it a popular choice across cultures, and now that most of us are aware of how chicken is significantly healthier than any kind of red meat, we inadvertently find ourselves drawn towards it. The real challenge, however, arrives when you are purchasing chicken , because not every dish demands the same kind of cut.
Now, you may have heard terms like chicken breasts, drumsticks, thighs and legs, but to think, you can use them interchangeably for various dishes as per your own whims and fancies then you are wrong. The terms may seem overwhelming, but once you get a hang of it, you will understand how each chicken part and cut can prove to be a game-changer for your preparations.
Here are some popular cuts and parts that you must know of, if you are planning to cook chicken from scratch.
Chicken Breast
Probably the cut you have heard about the most, especially from your fitness enthusiast friends. Did you know 100 grams of chicken breast contains roughly 31 grams of good quality protein and has the lowest fat content? Chicken breast is ideal for baking and pan-frying. It is mostly served boneless, with a part attached to ribs, and is very chewy and plain in taste. It is an ideal pick for salads, stir-fries, fried chicken, and tikkas.
Chicken Drumsticks
After the wings, we come to the legs. The drumstick is derived from the chicken leg, also known as the hindquarters of the chicken. The two legs can further be divided in two parts: the drumstick and the thigh. Chicken drumstick is often sold with skin on and bone-in. Due to its shape, which resembles a drumstick used by musicians, this cut is called Chicken drumstick. They are usually cheaper in price compared to thighs due to high bone-to-meat content. They are ‘dark meat’, and characteristically pink in colour. They are also juicier and contain more fat than breasts. You can roast them, cook them, and bake them. They are good finger foods, but they can also be great in curries.
Chicken Thigh
Coming to the other half of the chicken leg. The juiciest part. Chicken thigh, is also dark meat that is tender, and flavourful to the core. They make for excellent addition in curries and biryanis, and basically everything. You can bake them or grill them too. They can be both bone or boneless. To truly enjoy its juicy flavour, cook them on low flame. They contain more fat content than breasts and have less protein.
Chicken Liver
This organ meat is considered to be very healthy and is an ‘offal’. They have soft, rubbery textures and are often added to curries in India. Liver pate, a soft, spread-like dish made with liver is another delectable dish you can try. It is a rich source of complete protein, nutritionists say.
Chicken Keema (Minced Chicken)
Chicken mince or chicken keema is often viewed as a lean alternative to mutton keema. It is a source of lean protein and is boneless. Skinless boneless chicken thighs or breasts or a mix of both are often run through a mince machine to yield soft, fresh keemas. Keema in Indian is generally cooked with spices, onions and tomatoes. It can be paired with rice or roti for a wholesome meal. Cooked chicken keema is also used as a sandwich or samosa filling.
Chicken Curry Cut
It is the ultimate mishmash approved by every Desi. A ‘curry cut’ is not really a part of the chicken, but several cuts and parts of chicken, including thighs, drumsticks, and even offals. Even in curry cuts, there could be further categories, like large or small curry cuts, boneless or bone-in curry cuts, etc.
Follow this guide and make better choices.
