Types in Chicken

Chicken breast Always cook thoroughly for food safety. Chicken thigh Stays juicy even when well done. Whole chicken Measure in the thickest part of the breast. Chicken leg Dark meat that actually benefits from a higher core temperature. Chicken wings Lots of skin and cartilage, so they can go further. Chicken skewers Small pieces that cook fast and dry out just as fast. Chicken roulade Rolled chicken breast, often with a filling.