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Chicken is one of the most versatile meats in British kitchens. From a simple Sunday roast to quick midweek stir-fries, knowing the different cuts of chicken can make cooking easier – and tastier.
At Herb Fed, we often get questions about what the different cuts of chicken are called and which ones work best for different meals. So we thought we’d put together a friendly guide to the most common cuts you’ll find in the UK.
“Once you understand the cuts, you can cook more confidently and waste far less,” says Edward. “Every part of the chicken has its place in the kitchen.”
Let’s break them down.
A whole chicken is exactly what it sounds like – the entire bird, usually sold cleaned and ready to cook.
It’s one of the best-value options and incredibly versatile. You can roast it whole, break it down into individual cuts, or cook it slowly for soups and broths.
“Roasting a whole chicken is still one of our favourite meals,” says Emma. “And the leftovers make brilliant sandwiches, salads, and stocks.”
Many people also prefer buying whole birds because they know exactly where each part has come from.
Chicken breast is the lean white meat taken from the front of the bird. It’s one of the most popular chicken cuts in the UK because it cooks quickly and has a mild flavour.
You’ll usually find it sold as:
Chicken breast is perfect for grilling, pan-frying, baking, or slicing into stir-fries. However, because it’s leaner, it can dry out if overcooked.
“Chicken breast is great for quick meals,” Edward explains. “But it’s worth remembering it needs careful cooking to stay juicy.”
Chicken thighs come from the upper part of the leg and are darker meat with a richer flavour.
They’re usually sold as:
Compared to breast meat, thighs contain slightly more fat, which makes them more forgiving to cook.
This leads to a common question people search online: chicken breast vs thigh – what’s the difference?
The main differences are flavour, texture, and cooking style:
Drumsticks are the lower part of the chicken leg. They’re affordable, flavourful, and perfect for roasting or barbecuing.
They’re especially popular for family meals because they’re easy to handle and packed with flavour.
Drumsticks work well for:
“Drumsticks are brilliant for relaxed meals,” Edward says. “Just season them well and let the oven do the work.”
Chicken wings have three parts and are usually sold as whole three-part wings, but can also be broken down. The three parts to the wings are:
Herb Fed sell mid-wings which are quite simply the more meaty sections of the wing portioned in bite size bits – the flat (mid joint) and drumette joint, with the wing tip removed.
Wings are often used for:
Emma adds, “Chicken wings are perfect for sharing – especially with a good marinade or glaze.”
A chicken leg is the thigh and drumstick attached. This cut is excellent for roasting because the combination of dark meat and bone helps keep everything juicy.
Legs are ideal for:
“They’re one of the best cuts for flavour,” Edward explains. “The bone really adds depth when cooking.”
Understanding the different cuts of chicken helps you choose the right one for every recipe. Whether you prefer lean versatile chicken breast, juicy thighs, or flavour-packed drumsticks, each cut has its own strengths.
“Good chicken cooking doesn’t have to be complicated,” says Emma. “It’s really about choosing the right cut and letting the natural flavour shine.”
And once you get familiar with the different cuts, you’ll find cooking chicken becomes much easier – and far more enjoyable.
