Name the different parts of a chicken that Should have been remove and why?

It seems like you're asking about parts of a chicken that should be removed *before* cooking, for reasons of taste, texture, or safety. Here's a breakdown:

Parts Typically Removed Before Cooking:

* Neck: Often bony and tough, with little meat.

* Tail (Oviduct): Technically called the "vent," it's the area where eggs pass through. It can be a source of bacteria and has little edible flesh.

* Giblets: These are the heart, liver, and gizzards. While edible, they are often removed and sold separately.

* Skin: Removing the skin reduces fat and calories. It can also be a good way to prevent the chicken from becoming too dry during cooking.

Parts Sometimes Removed Before Cooking:

* Bones: Removing bones makes the chicken easier to eat and can be preferred for dishes like chicken salad.

* Wings: The wing tips are typically removed as they are bony and have little meat.

* Feet: Considered a delicacy in some cultures, but generally removed and discarded in Western cooking.

Why These Parts Are Removed:

* Taste & Texture: Some parts, like the neck and tail, are simply not palatable due to their texture and taste.

* Safety: The vent is a potential source of contamination, so it's best removed to ensure food safety.

* Preference: The skin, bones, wings, and feet are removed based on individual preferences.

Note: It's important to note that the specific parts removed can vary based on cultural practices and culinary preferences.

Let me know if you have any other questions about chicken processing!