Unlike beef and pork, poultry isn’t divided into large primals — a bird is broken into parts. A whole chicken yields two breasts, two thighs, two drumsticks, two wings, and a back, plus giblets. Knowing what each part does best is the key to cooking chicken well.

White Meat vs Dark Meat

The fundamental divide in poultry: lean white meat (breast, wing) cooks fast and dries out easily, while richer dark meat (thigh, drumstick) stays juicy and forgiving thanks to more fat and connective tissue. They’re even best cooked to different temperatures.

The Main Cuts at a Glance

• Breast — lean white meat; quick, gentle heat.
• Thigh — dark meat; braises, grills, and roasts beautifully.
• Drumstick & Leg — dark meat on the bone.
• Wing — skin and collagen; fried, smoked, or roasted crisp.
• Whole Chicken — the whole bird, roasted or broken down.

Don’t Forget the Carcass

The back and bones make the best stock you’ll ever cook with — one more reason buying whole birds direct from a farm pays off.