What are the different cuts in poultry?

Poultry is a type of meat from domesticated birds, such as chicken, turkey, duck, and goose. These birds can be cut into various parts or pieces for cooking and consumption. Here are the common cuts of poultry:

Chicken:

1. Whole Chicken: This refers to the entire chicken before being cut into pieces.

2. Breast: The breast is the meat from the chest of the chicken and is often considered the most tender part. It can be cooked in various ways, such as grilling, roasting, or frying.

3. Breast Tenderloins: These are small, tender pieces of meat located on the underside of the breast.

4. Wings: Chicken wings consist of the upper and lower parts and can be cooked in different styles, including frying, baking, or grilling.

5. Drumsticks: Also known as "legs" or "thighs," drumsticks are the lower part of the chicken leg. They can be roasted, grilled, or fried.

6. Thighs: Thighs are the upper part of the chicken leg and are often considered a flavorful cut. They can be cooked in various ways, such as grilling, baking, or stewing.

Turkey:

1. Whole Turkey: Refers to the entire turkey before being cut into pieces. Turkeys are commonly cooked whole for special occasions like Thanksgiving.

2. Breast: Similar to chicken, the turkey breast is a tender cut and can be cooked similarly.

3. Wings: Turkey wings are larger than chicken wings and can be cooked in various ways.

4. Drumsticks: Turkey drumsticks are also larger than chicken drumsticks and are often roasted or grilled.

5. Thighs: Turkey thighs are the upper part of the turkey leg and can be cooked similarly to chicken thighs.

Duck:

1. Whole Duck: Refers to the entire duck before being cut into pieces.

2. Breast: Duck breast is a tender and flavorful cut that is often seared or roasted.

3. Legs: Duck legs, also called "confit," are usually braised or roasted and are considered a specialty dish.

4. Wings: Duck wings can be cooked in different ways, such as roasting or frying.

Goose:

1. Whole Goose: Refers to the entire goose before being cut into pieces.

2. Breast: Goose breast is known for its rich flavor and can be cooked similarly to duck breast.

3. Legs: Goose legs are usually braised or roasted.

4. Wings: Goose wings can be prepared in various cooking methods, including roasting or grilling.

It's important to note that the availability of poultry cuts may vary depending on the region, grocery store, and cultural preferences. Some specific cuts may also have different names in different parts of the world.