Chicken Cuts


Chicken is the staple in the barbecue world and can either be used as a whole bird or be divided into four different cuts. The drumstick, wing, thigh and breast, each bring different things to the meal or occasion. Let’s look at each one of these cuts and what they can be used for.

Whole bird

The whole chicken can be used for making chicken stock. You would roast in a Pit Boss Smoker or smoke the chicken and then use the cooked meat for sandwiches and salads.

Alternatively, you could flatten the chicken. This is a great way to barbecue a whole chicken, finishing it off in a closed barbecue to cook through.

Breast and tenderloin

Chicken breast is one of the most versatile meats on the market. This white meat with very little fat is a perfect cut to slice up for stir-fries, marinate and grilled in your Pit Boss Grill, or smoke roasted, filled with your favorite filling. Chicken breasts can also be baked and used in salad, sandwiches or shredded and put into soups.

Tenderloins are a good option too. They are slightly more tender than the whole breast and are great crumbed and baked, or quickly grilled and tossed in a hot salad.

Buy as single chicken breasts fillets without the skin, with tenderloin attached, or with skin on. A supreme cut is the chicken breast with wingette attached and skin on.

Thighs

Chicken thighs can be bought as thigh fillets with skin and bone removed, or thigh cutlets, with bone and skin still attached. Chicken thigh meat is brown and has a little more fat then the breast, but also slightly more flavorful.

Thigh fillets are great sliced or chopped in stir-fries, or in casseroles. Use the thigh cutlet in casseroles or bakes.

Chicken Maryland is the thigh with the drumstick attached. Maryland is great for roasting and baking and can also be used on the barbecue or char-grill.

Drumsticks, wings

Chicken wings and drumsticks are usually cheaper cuts of chicken. They are great baked in a sticky glaze or marinade and eaten in your fingers. Mince

Chicken mince can be used for rissoles, burgers, meatballs, or cooked in a Vietnamese lard salad. You can use chicken mince instead of beef mince in tacos or enchiladas.

 

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