Ever found yourself staring blankly at chicken cuts in the grocery store, wondering what’s what? Or maybe you’re raising backyard chickens and want to understand their anatomy better? I’ve been there too! Understanding chicken parts isn’t just useful for cooking—it’s essential for chicken keepers to spot health issues early.
In this comprehensive guide, we’ll break down all the parts of a chicken, from their fancy head accessories to their tasty meat cuts. Let’s dive into the wonderful world of chicken anatomy!
External Parts of a Chicken
Head Region
The head of a chicken contains several distinctive features that help with temperature regulation and everyday chicken activities
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Comb – That soft, tall red pointy thing on top of a chicken’s head. It helps chickens regulate body temperature in hot weather as blood flows into it and cools. A change in comb color can indicate illness.
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Wattles – These are the fleshy red lobes of skin found under the beak. Similar to the comb they aid in temperature regulation. Some wattles can be brown or blue. If they appear shrunken or discolored your chicken might be sick.
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Beak – This is essentially the chicken’s mouth. Inside the beak, there are no teeth, just tiny barbs covering a small, triangular tongue. Chickens need constant access to water to help soften and swallow their food.
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Earlobes – Yes, chickens have earlobes! These are fleshy skin patches located under the ear hole and on the side of the head.
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Eyes – Chickens have small, round eyes on either side of their head, though their eyesight isn’t great compared to humans.
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Nostrils – The two holes at the base of the beak that chickens use for breathing.
Neck and Body
Moving down from the head:
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Hackles – The group of feathers around your chicken’s neck. They’re often highly decorative, particularly in roosters.
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Wings – Located on the upper back, chicken wings provide balance and allow for short flights. Each wing has three different types of feathers: primaries (large), secondaries (long middle), and coverts (small).
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Breast – The front part of the chicken’s body between the neck and legs. Contains the crop, which is part of the digestive system.
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Back – The upper part of the chicken’s body, covered with feathers.
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Abdomen/Belly – The underside between breast and vent containing internal organs. It becomes larger in egg-laying hens.
Tail Area
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Main Tail – The projection of longer feathers from the rear of the body. Roosters are known for their high-arched tails, sometimes up to 30cm in length!
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Cloaca/Vent – This is the chicken’s single posterior opening used for urinating, defecating, and laying eggs. The cloaca shifts and folds back when releasing eggs to prevent contamination from fecal matter.
Legs and Feet
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Thighs – The upper segments of a chicken’s legs.
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Hock – The joint between the thigh and shank. Sometimes people refer to this as the chicken’s “knees.”
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Toes – Most chickens have three toes with a claw projecting backward. Some breeds, like Silkies, have four toes with a claw. The feet are covered with scaled skin.
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Claws – Also known as talons, these project backward from the ankle.
Internal Anatomy of a Chicken
While we can’t see these parts from the outside, they’re crucial to understand for chicken health:
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Crop – Part of the digestive system that stores food until it moves to the stomach. If a hen has just eaten, the crop may appear as a bulging mass on the right side of its breast.
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Gizzard – A powerful organ containing swallowed stones that grinds up food.
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Heart – The muscular organ that pumps blood throughout the chicken’s body.
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Lungs – Organs where gas exchange occurs in the respiratory system.
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Reproductive system – In females, includes the ovary and oviduct; in males, includes testes and vas deferens.
Chicken Meat Cuts: What to Cook with Each Part
Now, let’s get to the part many of us are most familiar with—the edible parts of chicken and how to use them in cooking!
Whole Chicken
When you’ve got a whole chicken, you’ve got the complete package: one breast (with two halves), two thighs, two drumsticks, and two wings. Buying a whole chicken is more economical than buying pieces separately.
Best uses: Roasting, grilling, slow cooking, or breaking down into individual parts. Don’t forget to use the carcass for homemade chicken stock!
Chicken Breast
The breast is the lean white meat found on the underside of a chicken. A whole breast includes two halves, usually sold separately. The breast is attached to a thin muscle called the tenderloin (where chicken tenders come from).
Best uses: Baking, grilling, boiling, frying, or barbecuing. Breasts are low in calories but high in protein, making them perfect for healthy meals.
Chicken Legs
Each leg consists of two dark meat cuts:
- Thighs (the upper portion)
- Drumsticks (the lower portion)
You can buy leg quarters (which includes a thigh, drumstick, and portion of the back) or purchase drumsticks and thighs separately. Leg meat is generally cheaper than breast meat and has more fat, making it juicier and more flavorful.
Best uses: Smoking, frying, barbecuing. The extra fat makes them harder to overcook, so they’re great for beginners!
Chicken Wings
Each wing divides into three parts:
- The wing tip (typically thrown away)
- The drumette (looks like a small drumstick)
- The wingette (also called the “flat”)
Wings are considered white meat and are budget-friendly.
Best uses: Baking or frying as finger food. They’re a sports bar staple, served as appetizers or entrees.
Common Chicken Breeds and Their Characteristics
We work with many different chicken breeds at our farm, and each has unique characteristics:
- Rhode Island Red – A dual-purpose breed raised for eggs and meat. Hardy and docile.
- Barred Plymouth Rock – A popular black and white hen used for both eggs and meat.
- Australorp – A gentle, productive breed that lays lots of large brown eggs.
- Silkie – Known for fluffy, hair-like feathers and charming personality. Lays small white eggs.
- Orpington – A British heritage breed, ideal as a backyard pet. Big, fluffy, and friendly.
- Leghorn – Smaller breed that matures quickly and is a reliable egg layer.
- Jersey Giant – A very large chicken breed bred mainly for meat production.
Signs of a Healthy Chicken
When you know your chicken anatomy, spotting health issues becomes easier. Here are signs of a healthy chicken:
- Active, alert, and sociable behavior
- Smooth, well-groomed feathers
- Bright red comb and wattles
- Clear, bright eyes
- Smooth, symmetrical gait
- Good appetite and drinking regularly
- Normal egg laying in hens
- Well-formed droppings
- Clean, odor-free vent area
FAQ: Common Questions About Chicken Parts
Q: What are the 12 parts of a chicken?
A: The basic external parts include the comb, beak, wattles, ears, earlobes, eyes, eye rings, wings, tail, thighs, hocks, shanks, spurs, claws, and toes.
Q: What are the 8 pieces of a chicken?
A: When cut into eight pieces, a whole chicken yields two breasts, two thighs, two drumsticks, and two wings.
Q: What’s the difference between chicken breasts, cutlets, and tenderloins?
A: Chicken breasts are the full breast meat. Cutlets are thin slices of breast meat, and tenderloins are the small muscle attached to the breast.
Cooking Tips for Different Chicken Parts
I’ve learned through many kitchen experiments that each chicken part needs specific cooking methods to shine:
Breast Meat
- Cook quickly over high heat to prevent drying out
- Marinate before cooking to add moisture
- Use a meat thermometer to avoid overcooking (165°F/74°C is perfect)
Thighs and Drumsticks
- Can withstand longer cooking times
- Great for slow-cooking methods
- More forgiving if slightly overcooked
- Perfect for flavorful marinades and sauces
Wings
- Pat dry before cooking for crispier skin
- Cook until internal temperature reaches 165°F/74°C
- Rest for a few minutes before serving for juicier wings
Conclusion
Whether you’re raising chickens in your backyard or just trying to figure out what to buy at the grocery store, understanding chicken anatomy is super helpful. From the distinctive comb and wattles to the different meat cuts, each part of the chicken has its purpose and optimal uses.
Next time you’re staring at chicken parts in the grocery store or observing your backyard flock, you’ll know exactly what you’re looking at! And remember, if you notice any changes in your chicken’s appearance, it could be a sign that something’s wrong—so keep an eye on those combs, wattles, and overall behavior.
What’s your favorite chicken part to cook with? I’m personally a big fan of chicken thighs—they’re so hard to mess up and always turn out juicy and flavorful!
Get More Bang for Your Cluck
For many, the easiest route to a chicken dinner is simply to preheat the oven, season a whole bird, and throw it in. While this is undoubtedly an easy and delicious dinner, there are many different ways to utilize the various cuts of chicken.
Chances are you’ve heard of all of these cuts, but you probably haven’t used all of them. Even if you are an experienced cook who has used all parts of the bird, there’s still more challenges to enjoy. You could cook something different every day and seemingly never run out of new things to try!
Breast meat comes from the front of the bird and consists of lean muscle. It’s where almost all of the bird’s “white meat” is found, which makes it a popular and common food item on tables throughout the country.
- Bone-in BreastsBone-in is generally the roughest cut for breasts and can include substantial amounts of skin, cartilage and connective tissue. Cooking the breasts this way allows the bone and other tissue to help keep the meat moist and flavorful, which is often a real challenge with white meat. These cuts of chicken are great for stuffing with your favorite ingredients: such as our ready-to-cook spinach stuffed chicken breasts.
- Split BreastsA split breast is very similar to bone-in, except that it’s been split down the middle. It may be sold as a single half or a whole breast that’s simply been divided. Like whole bone-in breasts, there is some variety in this kind of cut, and it offers all the same advantages as a classic bone-in breast: the fat and skin attached to the meat make it easier to keep juicy and flavorful.
- Boneless/Skinless BreastsThis is what most people have in mind when they think of breast meat. They are a sight in almost every supermarket and a common ingredient in all kinds of food ranging from fried chicken to casseroles. They are a good choice when looking for pre-seasoned options or, if you have some extra time, you can marinate a boneless breast ahead of time. If you’re short on time, try one of our stuffed chicken breasts: they’re stuffed with cream cheese and jalapeno, wrapped in bacon, seasoned with our special seasoning blend, and ready for the grill or oven!
The tenderloin is a long and narrow muscle found beneath the breast muscles, so it’s similar in taste and texture. The finger-friendly size and shape makes it a perfect choice for breading and frying. A lot of backyard chefs are more than willing to make room for tenders on the barbeque too. They might dry out a little when overcooked, but tenderloins make for a sumptuous cut of white meat when you get it right!
A lot of poultry fans really enjoy dark meat, which is one of the reasons thighs are so popular. Cajuns in particular have a certain reverence for the thigh, as it’s the star ingredient in a chicken and sausage gumbo. Thigh meat is darker and contains more oil than breast meat, making it a juicier cut that’s much more forgiving when slightly overcooked. When marinated, the versatility of the thigh is virtually unrivaled, making it ideal for browning and using in gravies, jambalaya, or shish kabobs. The cut comes from the underside of the animal between the legs and wings, and is largely to thank for the popularity of our stuffed chicken thighs.
Another favorite for finger-food fans. It’s one of the few cuts of meat that comes with its own convenient handle and just enough meat for a few big bites. Drumsticks are the legs with the feet removed. The dark meat in this cut is friendly to heavy seasoning and marinades as well as grills and barbecues. It’s also one of the most popular cuts of chicken when fried!
Wings don’t make the meatiest cut, but they can still pack plenty of crunch and flavor. Wings may be served whole or divided into drumettes, which connect directly to the torso, and flats, which are the smaller piece closer to the wing tips. They are usually cooked briefly at high temperature and are a classic choice for game day and tailgating.
The heart, liver, kidneys and gizzards aren’t everyone’s favorite cut, but they have plenty of potential. In fact, many authentic Cajun recipes use chicken giblets. They can be cooked down into the food or simply used for flavor before being removed. The high concentration of iron in chicken giblets is responsible for the unique taste of rice dressing and can be found in both Best Stop and Savoie’s dressing mix.
Aside from being an excellent source of calcium, chicken necks are an awkward piece of meat with plenty of flavor. While they usually play second fiddle to their more substantial cousin: the turkey neck, they can make for a delightfully salty snack. They are also a great option for making soups, broths, and gravies.
Despite what you may expect from the name, chicken backs are mostly rib cage and torso. The cut is essentially everything that’s left after removing the other cuts. There’s some meat with a lot of bone and other tissues. It’s a staple for home-made chicken broths where it’s boiled down at high temperatures for at least a few hours, and their high fat content adds moisture to a dish.