The drumstick is a firm favourite for barbecuing or frying and offers great value for money.
Wings do not supply very much meat but are very popular finger food. They can be fried, roast or barbecued, with or without a marinade or glaze.
The thigh is suitable for casseroling and other slow-cooking methods. Thigh meat has a lot of flavour and is often used in curries or oriental dishes.
This comprises of the drumstick and thigh. Large pieces with bones, such as this, are suitable for slow cooking. They can also be roasted and used to make soup or stock.
Breast or Fillet
The tender white meat of the breast is available either on the bone, or as a fillet. It is an extremely popular and versatile cut.