Meet the Chicken: Poultry Cuts & Uses
6th February 2023
Although most cuts of chicken can be fried, baked or stewed, we present the chart to make sure you nail each dish. With that being said, let’s take a look at ‘Meet the Chicken: Poultry Cuts & Uses’.
Chicken is probably the easiest, and often quickest, meat to cook and a great variation for red meat. However, just because you’re compromising on that juicy steak, doesn’t mean you have to settle for a bland dish. Our ‘Meet the Chicken: Poultry Cuts & Uses’ is here to guide you and hopefully offer some inspiration too. Be sure to also keep an eye on our ever-growing recipe section, by clicking here.
Chicken Breast
Chicken breasts are susceptible to drying out when overcooked, so they’re best cooked quickly using high heat. That means skillet-cooking, stir-frying, roasting/baking, or grilling chicken breasts are the best routes. The stovetop is particularly easy because you can make a sauce in the same pan.
Chicken Wings
Chicken wings have a higher ratio of skin to meat than any other popular cut of chicken. It’s why they’re so flavourful. Deep frying makes them crispy, to be sure, but it obliterates the nuanced flavour of the skin. Our hugely popular Buffalo Glazed Chicken Wings are delicious when cooked in the air fryer – 190 C for 15-20 minutes.
Chicken Thigh
Because chicken thighs are dark meat, the meat can sometimes look pink even when it’s completely cooked. Using a meat thermometer to gauge your progress is the best way to make sure your meat is cooked to a safe 73 degrees C without worrying about overcooking. You can cook the thigh in the oven, but we prefer to pan-sear with dusting of dry spices.
Chicken Legs
A very versatile piece of the chicken that can be cooked in the oven, pan or air frier. The easiest way to get the most out of this cut is to bake uncovered 20-25 minutes. Cook them for a few minutes longer for crispier skin.
Chicken Flattie (Otherwise called ‘Spatchcock Chicken’)
A chicken flattie is a a whole chicken laid flat. This is done by removing the backbone, allowing it to be completely opened out and flattened. There’s a few benefits of preparing the meat like this. It reduces the cooking time significantly and allows the whole bird to be cooked in different, speedier ways, such as grilling or pan frying.
We marinate our Chicken Flatties until tender and juicy, and in many different flavours, from spicy to zesty! Our Flatties are available in approximately 1kg packs. Just pop in the oven or roast on the Braai for excellent flavour.
Prefer other meats? See our blog Meet the Pig, Meet the Cow or Meet the Lamb to explore cuts and how best to cook them.
