What is your favourite chicken part?

Cafe Society
1

Chicken breasts are usually the priciest part of the bird in Canada. Versatile, convenient but somewhat flavourless unless prepared well. Some restaurants charge extra for white meat if you order a quarter chicken dinner.

A lot of Asians, foodies, football fans apparently prefer dark meat or pieces like drumsticks or thighs. I often do, too, and not because of the price. I mean, I love chicken wings too - but these were once cheap, and now are not usually.

So what is your favourite chicken part?

2

Legs & thighs for me. While I like wings a lot, once a year is about it for me and I feel gross after eating a full pound of wings.

3

Beaks?
Seriously, I usually get thighs.

Brian

4

100% thighs, either on the bone or not.

5

Thighs are my favorite part but I eat a lot of chicken wings.

6

Wings and it’s not even close.

7

Thighs 111%.

8

Definitely thighs.

But I remember the fantastic soup my Bubbe made from chicken FEET. And yes, we ate the feet.

9

I much prefer white meat in both turkey and chicken, so usually chicken breasts for me. They’re quite flavourful if marinated and/or spiced with a good rub. I usually do them on the barbecue. One store around here has really excellent bone-in skin-on chicken breasts marinated in olive oil and spices, which I usually sprinkle with their store-made Texan chicken spice and grill over mostly indirect heat. They turn out crisp and flavourful, with the oil and drippings on the grill giving them a wonderful subtle smokiness. Boneless skinless chicken breasts are great marinated and grilled over flame. Those I mostly slice and use in chicken sandwiches, or sometimes with ramen noodles, with sliced mushrooms, green pepper, red onions, and scallions.

I do like chicken wings, but mostly as pub food, with fries and a nice draft lager. I rarely make them at home.

10

I like juicy breasts. Oh… wait! To eat for a meal…

Thighs. I’m a leg man. But yes, I’m also a breast man. You know, this reminds me of a Seinfeld episode where they showed this license plate:

[Album] Seinfeld License Plate

But that’s not me.

11

Let’s move this to the Cafe Society Forum, the home for Food & Arts.
MPSIMS to Cafe

12

Thighs first, then legs, wings, and breasts last, if at all.

All the flavor and good stuff is in the dark meat. Wings are good as a vehicle for grease and hot sauce, and are fun to eat, but flavor-wise there’s nothing much there. Breasts are what you get after you remove the skin and hot sauce from properly prepared wings. In other words they’re the dross of the bird.

13

Ditto. The dark meat has the flavor, and done right it’s juicy and tender.

14

Fried gizzards with hot mustard first, then thighs. The first big greasy bite of a thigh is awesome.

A turkey neck is the best part of a turkey. A chicken neck is still good but a little too small.

I love wings but don’t eat them often. The price got crazy after they became a thing. I’m not a big fan of Frank’s style vinegar based hot sauces. If I want wings, I want to have 80 of them and I want them in a hot and sweet BBQ. Now I just do it at home with chicken legs. I get way more meat for a tenth of the price.

15

Thighs without a doubt. Then breasts. Wings I can take or leave.

16

Filtration units.

For cooking, thighs every time. For on-its-own, breast.

17

Wings and breast are the best for me. Drumsticks are just OK. Thighs are dead last. Maybe they do have more flavor, but it’s a flavor I dislike.

18

Thighs, then legs, then wings. Breasts are only good after being hammered down and coated with flavors.

19

Tail.

20

I like a good Pope’s Nose but just like with a neck they’re too small on chickens. I like turkey tails a lot more just due to the size.