Some of the cuts available include:
• Halves or splits are the two sides of a broiler-fryer cut in half; the breasts, the legs and wings.
• Breasts are all white meat and available bone-in, boneless, with skin or skinless.
• The leg quarter is a cut that includes a thigh, drumstick and part of the back. The leg is all dark meat and consists of both the drumstick and the thigh. Available attached or separate as thighs and drumsticks, skinless or skin on. Also available boneless.
• Wings are a cut that contain white meat and a lot of bone;
• The giblets include the neck, heart, liver, and gizzard, which are generally packaged together and inserted in the cavity of a whole chicken.
• Most cuts are available both fresh and frozen.
Whole cut up chicken
• A whole broiler-fryer chicken that has been cut into individual cuts and packaged together as a single unit. The cut up chicken generally consists of two drumsticks, two thighs, two wings, and two breasts. The giblets are sometimes added to the package also.
• A supreme is a chicken breast that has been deboned with the exception of the drumette of the wing which is left intact. This is a fancy presentation often used in high end restaurants.
• The white and dark meat of the chicken is deboned and then ground. Generally the two are combined together, but if requested, a butcher could grind just one or the other. The dark meat contains more saturated fat than the white.