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A Complete Guide To Chicken Cuts

Chicken Breast Chicken Thigh Chicken Leg Chicken Wing Chicken Back Chicken Neck
A clear diagram showing the cuts of meat from a chicken

Types and Cuts of Chicken

Loved for its versatility and subtle flavours, chicken provides a variety of cuts, each suited to different cooking methods – whether you prefer grilling, roasting, pan-frying, or deep-frying, getting familiar with chicken cuts can improve the flavour and quality of your meals.

This guide provides a comprehensive look at the different chicken cuts, their unique features, and the best cooking methods for each. Whether you’re an aspiring home cook or a seasoned chef, you’ll find everything you need to make the most out of your chicken meals.

Chicken Breast

 

 

A clear diagram showing the breast cut of a chicken - rustic

About the Cut

Our butchers know that chicken breast is the go-to cut for those who want a lean, tender piece of meat that’s both versatile and easy to cook. Taken from the upper chest of the chicken, the breast (also known as fillet) is naturally low in fat, with a mild flavour that makes it the perfect base for a wide range of dishes, from quick weeknight stir-fries to classy, grilled entrées.

While it’s leaner than thigh meat, chicken breast benefits from marinating, stuffing or brining, which helps lock in moisture and improves its flavour. Nutritionally, chicken fillets are brilliant for health-conscious people, providing about 31g of high-quality protein per 100g, along with essential vitamins like B6 and niacin, supporting muscle health, metabolism and overall energy.

Couple of cooked chicken fillets on a plate.

Inspiration & Cooking Tips

Chicken breast is known for its mild, delicate flavour and tender texture when cooked just right. This lean cut is best suited for quick cooking methods like grilling, pan-searing, or baking, where it can stay juicy without drying out – diced chicken breast is great of this! It’s a versatile choice that pairs beautifully with a wide range of herbs, spices, and marinades, making it a blank canvas for flavours from around the world—whether you’re aiming for a Mediterranean herb rub, an Asian-inspired marinade, or a classic lemon and herb seasoning.

Butcher’s tip! For extra juicy chicken breast, start by brining it in saltwater for 30 minutes, or marinate it with a mix of olive oil, lemon juice, garlic, and fresh herbs. This helps the meat stay tender and infuses it with extra flavour.

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Chicken Thigh

 

 

A clear diagram showing the thigh cut of a chicken - rustic

About the Cut

Our butchers will tell you that chicken thighs are a favourite for those who crave rich flavour and juicy, tender meat. Cut from the leg of the chicken, thighs are naturally higher in fat than breasts, giving them a deeper, more savoury taste that holds up well to a variety of cooking methods, from grilling and baking to slow-cooking and frying.

Chicken thighs are versatile and forgiving, making them perfect for marinades, rubs, and sauces that bring out their full, juicy potential. The extra fat content keeps them moist, even when cooked at high heat, making them an excellent choice for dishes that need a bit more depth of flavour. Nutritionally they’re great, as chicken thighs provide around 24g of protein per 100g, along with essential nutrients like iron, zinc, and B vitamins, which are important for immune function, muscle repair, and overall health.

Inspiration & Cooking Tips

Chicken thigh is known for its rich, savoury flavour and tender, juicy texture that stands up well to a variety of cooking methods. This cut, taken from the leg of the chicken, has a higher fat content than breast meat, which helps keep it moist and full of flavour whether you’re grilling, roasting, or slow-cooking. Bone-in or boneless, chicken thighs adapt well to marinades and spice rubs, making them perfect for dishes inspired by global flavours – from a smoky barbecue glaze to a spicy Asian stir-fry or a simple garlic and rosemary seasoning.

Butcher’s tip! For maximum flavour, marinate chicken thighs for at least an hour in a mix of olive oil, soy sauce, garlic, and your favourite herbs. For extra crispy skin, pat the thighs dry before cooking and sear them skin-side down first – this locks in the juices and gives you a deliciously golden, crispy finish.

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Chicken Leg

 

 

A clear diagram showing the leg cut of a chicken - rustic

About the Cut

Our butchers know that chicken legs, including the popular drumstick, are the go-to choice for those who crave juicy, flavourful meat with a bit more bite. Taken from the lower part of the chicken leg, drumsticks are naturally higher in fat than breast meat, giving them a richer taste and tender texture that’s hard to beat.

Unlike leaner cuts, drumsticks benefit from their extra marbling, which helps keep the meat moist and full of flavour. Whether you marinate them in a spicy rub, coat them in a tangy barbecue sauce, or simply season with salt and pepper, drumsticks deliver big on taste. Nutritionally, chicken drumsticks provide around 28g of high-quality protein per 100g, along with essential nutrients like zinc, iron, and B vitamins, which support immune health, muscle repair, and overall vitality.

Golden-brown baked chicken drumsticks arranged on a plate

Inspiration & Cooking Tips

Chicken legs and drumsticks are prized for their robust flavour and juicy, tender meat, making them a favourite among our butchers and customers alike. With a slightly higher fat content than breast meat, drumsticks stay moist during cooking, making them perfect for roasting, grilling, or frying. This cut’s natural marbling helps it absorb marinades beautifully, making it ideal for bold, flavourful dishes, from smoky barbecue drumsticks to a spicy, garlic-infused roast.

Butcher’s tip! For the crispiest skin and juiciest meat, pat the drumsticks dry before cooking and season generously, and for extra flavour, marinate them for at least an hour in a mix of soy sauce, honey, garlic, and herbs. Then, bake or grill over medium heat, turning occasionally, until the skin is golden brown and the meat is tender.

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Chicken Wing

 

 

A clear diagram showing the wing cut of a chicken - rustic

About the Cut

We can confidently say that chicken wings are one of the most flavourful parts of the bird, offering the perfect balance of tender meat and crispy skin. Cut from the wing section, these pieces include a mix of juicy dark meat and a layer of fat that renders beautifully when cooked, creating a crispy, succulent bite every time.

Chicken wings are loved for their versatility and rich taste, making them ideal for baking, frying, grilling, or air-frying. They’re a favourite for parties, barbecues, and casual gatherings, as they pair well with a variety of sauces and marinades. Nutritionally, chicken wings provide a good source of high-quality protein and contain beneficial fats, including monounsaturated fats, which support overall health and satiety.

Selection of chicken wings displayed on a dark wooden platter.

Inspiration & Cooking Tips

The marbling in wings keeps them tender, even when cooked at high heat, while the skin crisps up beautifully, making them perfect for frying, baking, or grilling. Wings pair well with a variety of seasonings and sauces – think hot and spicy, sticky barbecue, or a classic Chinese glaze. Whether you’re hosting a casual get-together or whipping up a quick family meal, chicken wings always deliver big flavour.

Butcher’s tip! For the crispiest wings, toss them in a bit of baking powder before baking to help the skin crisp up. Start by searing the wings over high heat to lock in the juices, then bake or air-fry at 200°C (400°F) until golden and crisp. Finish by tossing in your favourite sauce or a squeeze of lemon for a delicious final touch.

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Chicken Back

 

 

A clear diagram showing the back cut of a chicken - rustic

About the Cut

Our butchers will tell you that chicken back is an often overlooked cut, but can be a real gem for adding depth of flavour to your cooking. Taken from the back section of the bird, this cut includes plenty of bone and connective tissue, making it ideal for creating rich, flavourful stocks, broths, and soups. While there isn’t much meat on the chicken back, the bits of dark meat are tender and full of flavour, perfect for simmering and giving dishes a deep, savoury taste.

Unlike lean cuts like chicken breast, chicken back benefits from slow cooking or simmering, allowing the collagen and marrow in the bones to break down and enrich the broth with nutrients. Nutritionally, chicken back offers high-quality protein along with valuable minerals like calcium and phosphorus from the bones, supporting bone health and joint function.

Golden, crispy fried whole chicken placed on a black stone board

Inspiration & Cooking Tips

Chicken back might not be the first cut you reach for, but it can be used for creating deep, rich flavours in your cooking – it’s ideal for making homemade stocks, broths, and soups, where the bones and connective tissue release collagen, giving you a silky, nutritious base. The small bits of dark meat are packed with flavour, perfect for adding depth to dishes like chicken noodle soup, risotto, or gravy.

Butcher’s tip! For the best flavour, roast the chicken back pieces before simmering them in water with aromatics like onions, garlic, carrots and celery. Let it simmer for at least 2-3 hours to extract the maximum nutrients and flavour.

 

 

Chicken Neck

 

 

A clear diagram showing the neck cut of a chicken - rustic

About the Cut

Chicken neck is an underused but highly valuable cut, often overlooked despite its ability to add intense, rich flavour to dishes. Taken from the neck of the bird, this cut is mostly bone and cartilage, with small amounts of dark, flavourful meat. It’s perfect for slow-simmering in stocks, broths, and soups, where it releases its natural collagen, transforming your base into a velvety, nutrient-rich liquid.

Chicken neck may not have a lot of meat, but what it does have is incredibly tasty, making it ideal for building depth of flavour in dishes. Unlike lean cuts like breast meat, the neck shines in long, slow cooking methods, where the bones break down and release gelatine, creating a broth with a wonderfully smooth texture. Nutritionally, chicken necks are packed with protein and essential minerals such as calcium and magnesium, supporting healthy bones and joints, and making it a great choice for homemade, nourishing stocks.

Inspiration & Cooking Tips

Chicken neck might not be the first cut you think of, but it’s a fantastic choice for building deep, complex flavours in your cooking. It’s ideal for homemade stocks, broths, and soups, where the bones and cartilage break down slowly, releasing collagen and adding a rich, velvety texture to your base. The small pieces of dark meat on the neck are incredibly flavourful, making them perfect for enhancing dishes like ramen, chicken noodle soup, or hearty stews.

Butcher’s tip!For extra depth of flavour, roast the chicken necks first until golden brown, then simmer them gently with aromatics like garlic, onions, celery, and bay leaves. Let it cook for 2-3 hours to fully extract the nutrients and create a beautifully silky broth.

 

 

Family-Run Quality Since 1976

With a farming heritage over 750 years old at Chalcroft Farm, the Owton family has been a trusted name in Hampshire since 1976 – generations of skill and dedication go into every cut, ensuring that we deliver only the finest chicken for your table. All of our chicken products are higher welfare and sourced from trusted farms, meaning you can be sure we farm happy hens for an incredible taste and flavour.

With a commitment to delivering the tastiest meat and a high standard of professional service, we proudly supply over 1,100 trade clients across the UK. Plus, we offer a convenient home delivery service, bringing our premium chicken products straight to your door, so everyone can enjoy the quality and tradition of Owton’s.

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What is the most popular cut of chicken?

The most popular cut of chicken is the chicken breast, loved for its lean, tender meat and mild flavour. It’s a versatile choice that works well in grilling, baking, and pan-frying, making it a go-to for many recipes. Chicken breast and fillets are also low in fat and high in protein, making it a staple for healthy meals – its versatility and ease of cooking make it perfect for dishes like salads, stir-fries, sandwiches, and casseroles.

Is chicken thigh the most flavourful cut of chicken?

Chicken thigh is considered the most flavourful cut of chicken. It’s a dark meat cut, taken from the leg of the bird, which has a higher fat content and natural marbling compared to leaner cuts like chicken breast. This extra fat helps lock in moisture, resulting in juicy, tender meat with a richer, more robust taste.

What is the leanest cut of chicken?

The leanest cut of chicken is the skinless chicken breast. It’s extremely low in fat while being high in protein, making it a popular choice for health-conscious eaters and those following a low-fat or high-protein diet. With around 3 grams of fat and 31 grams of protein per 100-gram serving, skinless chicken breast is ideal for grilling, baking, and stir-frying.

How to tell if chicken is cooked?

To tell if chicken is cooked, check for the following signs:

  1. Internal Temperature – Use a meat thermometer to check the thickest part of the chicken. It should reach at least 75°C (165°F) for safe consumption.
  2. Clear Juices – Pierce the thickest part of the chicken with a knife or fork. If the juices run clear (not pink), the chicken is fully cooked.
  3. No Pink Meat – Cut into the thickest part of the chicken. The meat should be white all the way through, with no pink or translucent areas.
  4. Firm Texture – The chicken should feel firm when pressed. If it’s still soft or jiggly, it needs more time to cook.
  5. Shrinking Size – Properly cooked chicken often shrinks slightly as the proteins contract during cooking.

Using a thermometer is the most reliable method, but these visual and textural cues can also help ensure your chicken is perfectly cooked – Owton’s take no responsibility in cooking times.

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