Chicken Cuts

A little about or chicken cuts Meat Mondays can supply and how we like to use them.

WHOLE CHOOK

The comfort of a whole roast chicken is undeniable: it's a classic family dinner, an awesome contrast of crisp skin and soft flesh. However. a whole chicken should also be seen as the sum of its parts; especially when there are so many creative things you can do if you buy the whole bird. Beyond the standard chicken stock or broth. the whole chicken holds precious treats including the parson‘s nose and two little nuggets underneath the chicken known as the oysters. While its clean flavour makes it the most popular of animals, it also presents a canvas for the creative cook.
Using more:

  • Buy a whole chicken, joint it at home and use carcass and wings for stock.

How to do it yourself.

  • Carve a cooked chicken as you would joint a raw one: separate wings. thighs and drumsticks; take the breasts off whole, then slice horizontally.

BREAST

The breast is perhaps the most popularpart of the chicken It's an amazing carrier of flavour but doesn‘t really have a lot of flavour on its own, Unlike any other meat, it has an incredible purity to it; however, the breast does need attention so it does not overcook and become dry.
A breast with all or part of the wing attached makes for a nice presentation and is called a supreme or airline breast.
Two breasts together on the bone, known as a crown or buffet, make a great roast for two or three. Chicken breasts are lean and great for pan-frying, poaching, grilling and smoking.

  • Try to buy chicken breast with the skin on for extra flavour and protection when cooking (they are often sold with fine skin removed because the skin shows age first).

CUT WEIGHT: 220-280 B (7%‘10 DZ)BEST COOKED: POACHEDOPTIMAL FINISH: COOKED THROUGH

WINGS

A favourite of mine is a chicken wing slow roasted which is a finger food like no other. They are also inexpensive rich and fatty and have a great flavour burst. Chefs will caramelise chicken wings with onions, cover with water and simmer to make a rich brown chicken stock that is great for risotto or soup and can be a good alternative to veal stock.
This is the perfect piece of chicken to marinate with a world of flavours at your fingertips.
The wing comprises three parts:

  • The wing tip, 
  • The drumette 
  • Mid-wing.

If you are making a brown chickenstock out the wings into three parts to maximise the surface area for browning.
CUT WEIGHT: 50—90 a (w—am 01)BEST COOKED:  ROASTEDOPTIMAL FINISH: TBA

MARYLAND 

Leg Quarter.
The Maryland is the whole leg. including both the bone-in thigh and the drumstickattached. Both these cuts work well with slow. gentle cooking and the bone adds excellent flavour to your braise orcasserole. The Maryland can also beboned and stuffed. creating a delicious package full of the best flavour of the birds.
Sometimes the Maryland will be soldwith the spine still attached, however Meat Mondays remove this to remove this to ensure ease of preparation.
CUT WEIGHT: 250-300 8 (0-1” OZ)
BEST COOKED: BRAISED
OPTIMAL FINISH: COOKED THROUGH

THIGH

This is a flavour-packed, juicy and tendercut of chicken. The chicken thigh isa great option for dinner for one. Thethigh will have more flavour and darkermeat than the breast and will enjoy alittle slower cooking time. It is great for braises or stews as it will remain juicy, The thigh fillet can come with the drumstick attached, which is called a chicken Maryland (leg quarter). This cut is perhaps the most forgiving and certainly has the most flavour.

  • You get your thighs with the skin on for added flavour just ask Meat Mondays to specify it.

CUT WEIGHT: ABOUT 120 Grams
BEST COOKED: BRAISED
OPTIMAL FINISH: TENDER

DRUMSTICKS

Chicken drumsticks have made themselves known to the world deep- fried and served in a bucket By playing with different marinades, you can do great things with drumsticks at home, Their natural shape makes them a great option for the kids and the flavour of this cut makes it an easy one to dress up For a bigger meal, you can serve them attached to the thigh. when they are known as a Maryland or leg quarter.

  • If marinating drumsticks, carefully score the skin, to help the marinade penetrate better.
  • Soaking drumsticks in buttermilk overnight, before crumbing and frying, will help the complex muscles break down and become more tenders.

CUT WEIGHT: 100 GRAMSBEST COOKED: DEEP-FRIED


Please note that all weights are approximate, as animals will differ based on their age, breed and feed.