Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs, chickens have become prevalent throughout the cuisine of cultures around the world, and their meat has been variously adapted to regional tastes.
Not too many people eat chicken necks as it is. Most often the necks are boiled for soups or gravies or add meat to stuffing. There isn’t very much meat on a neck, it is all vertebrae (tiny bones), skin and stringy tiny bits of meat.
Chicken backs are the core of the chicken that is left after the breast, wings, drums and thighs are removed. Backs are fairly meaty and are typically used to make broth and to harvest the remaining meat.and legs have been cut away for parts.
A chicken breast is actually the underside of a chicken when it is up and wandering about. Each chicken has two breasts. It consists of white meat only.
If you stretch out the wing, you’ll notice that there are three parts to the wing. There is the wing tip (also called the flapper), the middle part is the wingette (also called the flap) and then the meatiest part is called the drumette.
A chicken leg comes from the leg of the chicken, all the way from claw to what would be the animal’s hip. It comes in two parts — the drumstick and the thigh — either attached together or as separate cuts.
Chicken thighs are a popular type of dark meat chicken cut from the top section of the chicken leg (the bottom section is called the drumstick). Thighs can be cooked in a variety of ways such as grilling, roasting, braising, and frying.