Chicken, is one of the most commonly eaten forms of protein around the world. It is versatile and can be divided into various parts, that can then be used to conjure up delicious recipes that make the most of every bit of the bird. Considering how much flavour and utility a whole chicken can have, it is easier to meal prep using different bits and pieces, without having to compromise on taste or pay too much for a meal that is of good quality and healthy at the same time.
Chicken Breasts
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Perhaps the most commonly eaten part of the bird, chicken breasts are relatively low on flavour and need plenty of zhuzhing up. The white meat tends to be drier on cooking and works best in recipes that require bulking up from the protein. It is also that part of the bird that has absolutely no fat content, thereby making it an ideal cut of meat for weight-watchers and people on a diet, to consume. Use it in salads, eat it grilled with veggies on the side or simply shred to add to a chicken sandwich.
Chicken Thighs
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The brown meat on the chicken, thighs are juicy and contain the most flavour amongst all the other cuts of meat. Typically containing some amount of fat content, chicken thighs are a cheaper cut than chicken breasts and can be used in pretty much all kinds of recipes. Thighs continue to hold flavour as well as moisture, therefore staying tender even after cooking. The cut also imparts plenty of chicken flavour to the dishes it gets added to, giving it an extra dimension of deliciousness.
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Drumsticks
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A cut of meat that is best described as the tangdi piece in biryani, kebabs or even fried chicken, drumsticks are a bone-in cut that is derived when the joint between the thigh is cut in two. Chicken drumsticks are also amazing to cook with for lollipops or any kind of finger food, apart from being added to curries or stews. Since drumsticks are usually cooked on the bone, they tend to be juicier and flavoursome, if cooked through well.
Chicken Wings
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Also known as the flapper, chicken wings are a cut of the bird that don’t have too much meat on them, making it perfect for bite-sized snacks or to be used to flavour broth and stock. Although an uncommon cut of meat in Indian cuisine, chicken wings are cheaper to buy and freeze in bulk, to use for pulled chicken that can be used to make stuffings, cutlets or deep-fried and tossed in a spicy sauce.
Chicken Skin
Most cuts of chicken available in butcher shops across India, peel off the skin, as chances of it becoming slimy and undesirable to eat when cooked are high. However, chicken skin, when browned or fried correctly, can be one of the most delicious things to add on top of dips or even extract fat out of, which can later on be used to flavour rice, curries and even to roast another chicken. Chicken skin, when crisped, also provides wonderful texture and can be used in salads to add a bit of crunch.