7 Cuts Of Chicken To Buy And 5 To Think Twice About, According To A Butcher

"Tastes like chicken" takes on a whole new meaning when you've sourced the best possible cut for your dish. But, between the white meat, the thighs, and the giblets, how do you know which part to buy (and which one to skip)? Well, you ask an expert. Luckily, we've tapped the perfect butcher for the job.

Rosangela Teodora, owner of Teodora's Boucherie Gourmande just outside of Boston, Massachusetts, is a third-generation butcher who grew up learning the tricks of the trade on her dad's cattle ranch in Brazil. These days, she keeps the family legacy alive through her continued commitment to ethically raised animals, personal relationships with local purveyors, and deliciously nourishing food. Plus, along with carving out a hefty tomahawk steak, she knows a thing or two about how to break down a chicken.

From their heads to their three little toes, Teodora takes us on a wild ride through the chickenverse, steering us toward versatile cuts and opening up the door to new favorites. Are you about to become a total fan of chicken necks? Will you legally make "Spatchcock" your middle name? And is Japanese chicken sashimi coming to the States? Fire up the deep fryer; we're going all in on chicken parts.

It appears that 5-year-olds everywhere had it right all along; chicken tenders are indeed the best meat on the bird. Rosangela Teodora also enjoys using this cut, adding, "They are tender enough to do anything with and [have] less fat." Pass the barbecue sauce.

But if we're looking for juicy flavor, why would we choose the boneless white meat from just under the chicken breast? It turns out we no longer need bones to impart moisture into cooked chicken. "The air fryer and the pressure cooker have revolutionized the many ways that a cook can prepare a protein without any effort," Teodora says. Versatility is another winning feature of the chicken tender life, with the butcher adding, "Put [it] in a rice cooker, pressure cooker, or add any sauce in your pantry, and you have a brand new meal."

You'll also find this cut listed under French goujons, strips, and chicken filets. (Or "tendies," depending on your level of coolness.) You can remove any visible tendons from your tendies with the fork tine hack, for the most succulent chicken tenders ever.

One of the trendier cuts of the bird, chicken skin appears to have found new life as a crispy, chip-like version of its formerly flabby self. "Yes, [it's] very, very delicious," Teodora notes. "You can use [it] on top of salads and soups or eaten by itself as a snack." And it's all thanks to something called schmaltz.

"Rendering chicken fat is a thing and it is called [schmaltz], inspired by Arthur Schwartz, who is renowned for Jewish home cooking," Teodora explains. After chicken fat is cooked down with water, it then subs in for extra virgin olive oil or butter. Serving as the original umami flavor-maker in early Jewish households in Central and Eastern Europe, this "liquid gold" went out of fashion as communities went non-kosher. Cookbook author Arthur Schwartz helped modernize this old-world cooking technique for contemporary kitchens. As Teodora notes, it's "a staple in traditional Ashkenazi Jewish cooking. They use it [to] make chopped liver, matzo balls, and other types of dishes." 

Schmaltz then hits the snack aisle with a few extra steps. Teodora says, "If you strain [schmaltz], you get a very crispy skin as thin as an onion that can [be] eaten as a snack or used on top of the salads and soups. It is like pork skin." You'll also see chicken fried skin on the shelves. Move over, BLT sandwiches. We're all about the CLT with chicken skin that's so crispy, you won't miss the bacon.

Moving on down the chicken leg, Teodora also recommends buying drumsticks when you find them. This cut comes from below the thighs, and features a crowd-pleasing, firm bite. This richly-flavored dark meat cut is almost always found with the skin on, too. It's the perfect part of the bird to use for double-fried — and breading-free — Korean fried chicken.

As we learn about which parts of the chicken to buy, it's also key to know what to look for on the packaging (or ask about at the butcher shop). Teodora recommends meat that has been "raised without antibiotics" and is "Non-GMO Project Verified." She says these markers reveal the story beyond the labeling, adding, "Make sure the chickens were never administered antibiotics at any point. Of course (...) farmers would not administer antibiotics unless necessary, but make sure you receive a very resilient chicken that was treated with ethics, compassion, [and was] happy and healthy its whole life."

By now, we're all well aware of buying non-GMO (food that's free of genetic engineering or supplements that don't occur in nature), but what about our food's food? Teodora reminds us that corn is almost always genetically modified, and that many chickens eat it in their diet. She says, "This seal (non-GMO Project) appears on chicken that [was] raised and fed on a sometimes certified organic, certified non-GMO diet that's in compliance with Non-GMO Project standards. This represents a clean chain of standards from farm to customer."

We have reached the echelon of chicken parts and curiosities — and for this, we rely on a standard American taste profile. (Like the one on TV.) While the chicken neck may be a ceremonial dish in some cultures — you might find it on a Seder plate — it has yet to make it big in the U.S.

Even so, Teodora shares, "For me, the most underrated part of the chicken is the chicken neck. It is like eating lobster legs and similar [in] that it takes a little effort to get to the tender and flavorful meat hidden between the little bones." Wait, we heard "lobster" — we're back on the chicken neck train.

With their rich, tender, and slightly gamey flavor profile, Teodora explains that chicken necks make for wonderful broth and slow-simmered stocks. "Chicken necks are packed with flavor and collagen, which makes them perfect for slow-cooking methods like braising or stewing." She also claims that enjoying the process of hunting down the meaty morsels is all part of the fun when it comes to chicken necks. She says, "It will take time to eat the meat between the little bones, but it is satisfying to eat bit by bit."

Another polarizing cultural dish, chicken organs like the heart and liver — commonly referred to collectively as gizzards or giblets — are probably either the best thing you've ever tasted, or the worst thing in the world. Either way, they require a little more effort to cook than your standard chicken tendies.

"Gizzards are a unique delicacy in many cultures," Teodora shares. "They are packed with texture and flavor, high in protein, and low in fat, making them a nutritious option. They can be grilled, sautéed, or used in soups and stews." You'll find them done up with teriyaki sauce, curried and skewered, served over rice, tossed with mushrooms and fresh herbs, or simmered in savory gravy. Grilling brings out their mildly gamey, slightly metallic flavor. But of course, you're probably putting sauce on that.

Still, that low-key flavor profile is what makes these chicken bits a wonderful base for many recipes. "Gizzards are often overlooked in favor of more popular cuts, but they offer a lot of flavor and versatility to dishes," Teodora shares.

In American culture, we're all about the safest measures for handling raw chicken in our own kitchens. But it's a different story in Osaka, Japan, where meticulously prepared chicken sashimi is the complete meal — and yes, it really is raw.

"Torisashi (...) is a controversial delicacy that is deeply rooted in traditional food culture and wisdom. However, it is [a] risky dish to eat," Teodora warns, citing USDA guidelines on U.S. food safety that leave no room for even slightly undercooked chicken. Sliced from the inner breast, a seconds-long flash-boiled preparation isn't nearly enough to eliminate the possible presence of bacteria. She adds, "The chefs that prepare it follow precise methods to minimize the risk of contamination, including using high-quality chicken, [and] handling and storing in low temps." But it's still not enough to tempt this former rancher. "I'll pass."

Unless campylobacter and salmonella sound like a nice garnish, maybe leave the raw stuff to the chefs in Japan. They may be operating under the highest standards in Osaka, but this dish might need a little longer in the oven to be accepted in the States.