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Dark Meat Cuts
The dark meat of poultry comes from the legs, which can be broken down into two parts: the thigh and the drumstick. In restaurants, you may occasionally find a boneless leg that has been stuffed, which is called a
Chicken legs are split at the knee joint to separate the thigh from the drumstick. Drumsticks are usually cooked bone in, while thighs can be deboned and skinned to use in a variety of dishes, including slicing or dicing for stir-frys and similar dishes.
Figure 32 shows a whole chicken leg broken down into a drumstick and boneless thigh.
| Cut | Retail Cuts | Restaurant Cuts |
| Chicken breast | Chicken breastbone in | Suprême (chicken breast with wing drumette attached) |
| Chicken breast boneless/skinless | ||
| Chicken breast fillets (or tenders) | ||
| Chicken leg | Chicken leg (back attached) | Chicken Ballotine (boneless leg) |
| Chicken drumstick | ||
| Chicken thigh (bone in) | ||
| Chicken thigh (boneless skinless) | ||
| Chicken wing | Chicken wing (whole) | Chicken wings split, tips removed |
| Chicken winglette (or wingette) | ||
| Chicken wing drumette | ||
| Chicken wing tip | ||
| Backs and Necks | Chicken backs and necks | Chicken ribs, backs and necks are used for stock |
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