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Chicken Cuts and Cooking Methods Guide

The document describes different cuts of chicken including whole chicken, chicken breasts and tenderloins, thighs, drumsticks, wings, and mince. It provides details on how each cut can be prepared, such as roasting whole chicken, slicing breasts for stir-fries, and baking drumsticks in a glaze. The cuts are listed as options for a la carte or buffet items.

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Temet Nosche
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86 views1 page

Chicken Cuts and Cooking Methods Guide

The document describes different cuts of chicken including whole chicken, chicken breasts and tenderloins, thighs, drumsticks, wings, and mince. It provides details on how each cut can be prepared, such as roasting whole chicken, slicing breasts for stir-fries, and baking drumsticks in a glaze. The cuts are listed as options for a la carte or buffet items.

Uploaded by

Temet Nosche
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLS, PDF, TXT or read online on Scribd

CHCIKEN TYPE ITEM LIST DESCRIPTION

WHOLE BIRD CHICKEN

Ala-carte The whole chicken can be used for


Buffet making chicken stock. You would
roast or poach the chicken with
vegetables and could then use the
cooked meat for sandwiches and
salads.

BREAST AND TENDERLOIN

Ala-carte Chicken breast must be the most


Buffet versatile meat. It is a white meat with
very little fat and it is the perfect cut
to slice up in stir-fries, marinate and
grill, pan-fry or oven roast, filled with
your favourite filling. Chicken breasts
can also be baked or poached and
used in salad, sandwiches or
shredded and put into soups.

THIGHT
Ala-carte Chicken thighs can be bought as
Buffet thigh fillets with skin and bone
removed, or thigh cutlets, with bone
and skin still attached. Chicken thigh
meat is brown and has a little more
fat then the breast, but also slightly
more flavour.

DRUMSTICKS

Ala-carte Chicken Drumsticks are usually


Buffet cheaper cuts of chicken. They are
great baked in a sticky glaze or
marinade and eaten in your fingers.
PHOTO

WINGS

Ala-carte Chicken wings are usually cheaper


Buffet cuts of chicken. They are great
baked in a sticky glaze or marinade
and eaten in your fingers.
PHOTO

MINCE

Ala-carte Chicken mince can be used for


Buffet rissoles, burgers, meatballs, or
cooked in a Vietnamese larb salad.
You can use chicken mince instead
PHOTO of beef mince in tacos or enchiladas.

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