- Category
- Meat
- State
- Fresh
- Usual unit
- kg
What it is
Chicken pieces are portions of chicken meat, but the name alone does not identify one particular cut. A pack may contain breast, thigh or wing pieces, which differ in size, bone content and amount of meat. Chicken can be cooked in several ways, including roasting, frying, grilling and stewing; bony pieces can also be used in soups and stock. Since the cut may vary between packs, check what is included and choose a method that suits those pieces rather than assuming that every piece cooks in the same way.
When to use it
Use chicken pieces when you want individual portions for a main dish or chicken for a stew, soup or stock. Bone-in pieces work well in preparations where a flavorful broth is useful; meaty portions can also be roasted, oven-cooked or browned in a pan. Because “pieces” does not specify a cut, check whether the pack contains bone-in or boneless pieces and whether they are large or small before choosing how to cook them. If the pieces vary, a stew or other controlled cooking method may be more practical than expecting every piece to finish at exactly the same time.
How to use it
Check the cut and size of the pieces, then choose a suitable method: roast or oven-cook pieces you plan to serve whole; brown them in a pan or grill them if their cut and thickness suit that method; or cook them in a stew, soup or stock. Season with herbs and spices, and add vegetables, particularly in soup-style dishes. Do not wash raw chicken: splashing can contribute to contamination of the sink or nearby work areas. Wash your hands after handling raw chicken, and clean and sanitize surfaces and utensils that have touched it. Cook the chicken thoroughly before serving; do not rely on the outside appearance alone.
Flavour and texture
Chicken generally has a mild flavor, while the eating texture varies with the cut and cooking method. Breast and other leaner pieces do not feel the same as thighs or wings; bone and skin also affect the result. Dry-heat cooking, such as roasting or frying, gives a different surface from stewing or cooking in broth. Pieces in the same pack therefore may not have identical texture or cook in exactly the same way.
How to choose it
Look for a pack identified as chicken and check which cuts it contains: “pieces” does not necessarily mean bone-in, boneless or one uniform part of the bird. Choose a pack that suits the planned dish, and check its label and condition before buying. If you need evenly sized portions, do not assume a mixed pack will provide them. Keep raw chicken separate from ready-to-eat foods during shopping and transport.
Storage
Store raw chicken according to its package directions and the food-safety rules that apply where you live. Prevent its juices from contacting ready-to-eat food by keeping the meat contained and separate. If you will not cook it soon, follow the package instructions for storage; the available information here does not establish a specific duration or a universal storage method. After handling, clean and sanitize surfaces and utensils that may have been contaminated.
Substitutions
You can replace these pieces with other chicken cuts, such as breast, thighs or wings, while allowing for differences in size, bone and texture that may call for another cooking approach. Minced chicken can work in recipes that accept ground or finely chopped meat, but it is not a like-for-like replacement when a recipe depends on whole pieces or their bones.
Common mistakes
Do not assume that all chicken pieces are the same cut or will cook at the same rate: check their size and whether they contain bone. Avoid washing raw chicken, which can spread contamination around the kitchen. Do not use a surface or utensil that has touched raw chicken for ready-to-eat food until it has been cleaned and sanitized.
Safety and allergens
Do not wash raw chicken: water can contribute to contamination of the sink and other surfaces. Wash your hands after handling it, and clean and sanitize utensils and surfaces that have contacted raw meat. Cook the chicken thoroughly and keep raw chicken separate from ready-to-eat foods.
Culinary uses
- main ingredient in roasted, pan-cooked and braised dishes
- ingredient for soups and stock, including use of bony pieces
Recommended techniques
- roasting or oven cooking
- braising or stewing
- grilling or pan-frying
- simmering in soup or stock
Pairs well with
- vegetables in soups and stocks
- herbs and spices used to season poultry
Frequently asked questions
Which cuts might be included in a pack of chicken pieces?
The name does not define one cut. Pieces may include breast, thigh or wing; check the label and whether they contain bone.
Can I use chicken pieces in soup or stock?
Yes. Chicken is used in soups and stock, and bone-in pieces can be used in these preparations.
Should I wash raw chicken before cooking it?
No. Washing raw chicken can contribute to contamination of the sink and nearby surfaces. Wash your hands, and clean and sanitize surfaces and utensils that touched it.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Estimated nutrition
- Fat
- 20.4 g
- Saturates
- 3.57 g
- Carbohydrate
- 14.9 g
- Sugars
- 0.08 g
- Fibre
- 0.9 g
- Protein
- 15.9 g
- Salt
- 1.48 g
Sources and review
Automatically researched, cross-checked and validated content. Sources consulted:
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- - YouTube www.youtube.com/watch?v=QVIUEiRwAk4
