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The chicken breast is the most popular parts of a chicken, it is the leanest cut of chicken without the skin and bones, it contains high in protein and low in fat, making it an excellent choice for people trying to lose weight. Cook through chicken breasts in poaching, sous vide and streaming can especially make the meat moist and tender. |
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The drumette is the first segment of the whole chicken wing and looks like a miniature drumstick or leg, which has been separated from the carcass at the shoulder and from the second wing joint. There is a fairly higher ratio of meat then skin. It is suited to cook in grilling, braising, roasting, pan-frying and stewing, and it just the right size for kids to nibble on. |
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The drumstick is the lower portion of the leg. It is disjointed from the thigh. Chicken drumsticks can be coated in a simple, and flavorful marinade, then roasted to perfection, the flavors packed with bone-in, practically fall off the bone tender and juicy. |
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The chicken leg consists of the drumstick and thigh attached in one piece. Instead of dividing the legs into drumsticks and thighs, try leaving them whole, they look stunning served whole on a platter with hearty and punchy flavors. |
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The Mid Joint Wing is the forearm of a chicken, it is between the elbow and tip, it is completely covered with skin, the skin complements every meaty and succulent bite, keeping the moisture in the meat, it is relatively the easiest and quickest chicken cuts to cook. |
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The tenderloin is the smaller muscle in a whole chicken, it is a little strip of meat that is tenuously attached to the underside of each breast, it tastes exactly the same as breast meat and are tender and moist when cooked properly. |
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Considered the tastiest part of the chicken, it is from the upper portion of the chicken’s leg that remains after the drumstick is excluded. You can buy them bone in, or bone out, and with the skin on or off, it has higher fat content. Cooking by dry heat and moist heat cooking methods, resulting in firmer texture, tender and juicy. |
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An entire chicken is often the most economical way to enjoy all the meat cuts of a whole chicken to multiple meals for your family. Be your own butcher, carve and cook a whole bird with versatile recipes, it is the best ingredient for impressive holiday feasts. |
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