 Chicken sliders with sweet onion and homemade pickles. Photo courtesy McCormick.com. Get the recipe.
September 2011
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Chicken Glossary: Chicken Parts
Page 4: Chicken Terms D To F
This is Page 4 of a seven-page chicken glossary, including chicken parts. Click on the black links below to visit other pages. Check out almost 100 other food glossaries: details on all of your favorite foods. Also see our Egg Glossary.
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DRUMETTE or WING DRUMETTE
This is a modern cut, comprising the section of the wing between the shoulder and the elbow—the top two parts of the three-joint wing. The wing tip is removed and discarded. Then, the mid joint wing meat is pushed up toward the top of the wing joint, to create the illusion of a “mini drumstick,” cleverly marketed as a drumette.
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It looks like the drumstick, below; but the drummette comprises the top two parts of the three-joint-wing. Photo courtesy Chicken.org.au. |
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DRUMSTICK
The lower portion of the leg quarter, be- tween the knee joint and the hock. The drumstick is the delight of dark meat lovers.
EGG
The oval reproductive body produced by the female chicken (and other as birds), consisting of an ovum (the yolk) in an envelope of albumen (the white) and membranes, all contained within a hard shell. Some chicken breeds lay more eggs than others, and different breeds are used for eggs rather than meat. The average hen from a good egg-laying breed produces one egg every one to three days. Hens tend to lay fewer eggs during the cold and dark winter season, and more eggs in sunnier, warmer seasons. See our Egg Glossary.
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The always-popular drumstick. Photo courtesy Chicken.org.au. |
EIGHT PIECE CUT
A whole bird can be cut into eight pieces: two breast halves with ribs and back portion, two wings, two thighs with back portion and two drumsticks. These parts are packaged and labeled as whole cut-up chicken. These are usually sold without giblets.
FANCY POULTRY
There are nearly 400 breeds and varieties of ornamental poultry—beautiful and exotic birds that are not bred for meat (see the Crested chicken). Some are simply pets, but others compete for prizes in more than 1,000 poultry shows held annually across the United States and Canada. To learn more about the hobby, visit the American Poultry Association.
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FEET
Chicken feet are eaten the world over: from China to the Caribbean (Dominican Republic, Jamaica, Mexico, Trinidad) to South America, to the Philippines and South Africa. There’s not much muscle meat on the feat, so the edible portions largely comprise the skin and tendons. Mostly cartilage, chicken feet are very gelatinous when cooked, with a texture very different from the rest of the bird. While it does not sound appetizing to many people, chicken feet enthusiasts often like to crunch on the small bones of the foot, which are then spit out rather than swallowed.
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Chinese-style chicken feet. Photo courtesy NoBoundaries.org. |
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FLOCK
A group of chickens living together.
FOWL
Any domesticated bird kept for its eggs or flesh, e.g., chicken, duck, goose, guinea fowl and turkey. The term also refers to birds collectively, including wild birds, the quarry of hunters.
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A flock of chickens. Photo courtesy Chicken.org.au. |
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FREE RANGE CHICKEN
A bird that is not caged during the day, but allowed to roam free in a farmyard (usually in a fenced-in area), where it can forage on its natural diet of worms and other bugs. This not only produces better tasting meat, but is the humanitarian way to produce chicken. In large-scale production, hens are kept in battery cages so small that they can't stand up or walk around.
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Don’t coop me in: free-range chickens
foraging for grub. Photo courtesy Chicken.org.au.
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FRYER
Another name for a broiler. Fryer is actually a better term for this chicken, which yields less meat than a roaster and is thus better for cutting up and frying.
Continue To Page 5: Chicken Terms G To M
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