Chicken pieces



Generally, chickens are not cooked whole; instead, the chicken is divided into its four main constituent pieces: the two white meat sections are the breast and the wing from the front of the chicken, while the dark meat sections are the thigh and leg or "drumstick", are from the rear of the chicken. Frequently, these main sections are further subdivided, e.g. “drumette”. In many cuisines the breast meat is diced into 20 mm pieces, coated and cooked.