Agriculture Reference
In-Depth Information
Chapter 2: Anatomy of Chicken
The illustration shows the parts of the chicken that you should know about. The breast and
wings are known as white meat. The breast of the chicken is known for its flavor and ten-
derness and is the most expensive cut of the bird. The wings do not have much meat and are
generally a cheaper cut of meat. The dark meat is the thighs and legs of the bird. The meat
is still flavorful but not as tender.
