Select The Right Piece Of Meat

1

Chicken breasts with bones and skin are a delight to fans of white meat. Breasts can be whole or in half, skin can be removed and they can be sliced thin or in strips or diced. Breasts are suitable for frying in a pan, roasting in an oven or barbecuing. They are a particular favorite of those seeking meals with fewer calories. They are an excellent ingredient for puddings and rolls. White meat has less calories and fat.

2

The white meat of a breast fillet has a gentle and light taste. It is easy and quick to prepare. A part of the breast fillet is a small muscle also called the mini fillet. The fillet can be briefly roasted in a pan or an oven and served in a burger, sandwich or potato. It is also excellent fried or barbecued.

3

Wings can be both an excellent snack or the main course. Wings are made of three parts and have plenty of bones you can pick on to get to the delicious meat. They can be quickly prepared in an oven or a frying pan.

4

Juicy chicken thighs are easy to prepare. The quickest way is to bone them and then roast in a pan or barbecue. The darker meat is juicier and better-tasting compared to the white meat of breasts.

5

Many people would say that the meat next to the bone is the best one. Chicken skin preserves moisture and the bone gives an excellent taste to the meat. Chicken leg is rich in iron and has a full taste. They are excellent when prepared in an oven but a pan will do just as fine.  The meat should be roasted all the way to the bone.

6

Drumsticks are comprised of darker meat.  They can be made at home by slicing through the joint in the thigh. Drumsticks are best when marinated and barbecued or roasted in an oven; children are particularly fond of them. The meat close to the bone takes a while to roast, thus drumsticks take a little longer to be ready. It is best to remove meat from the bone when you are using a pan.  Many people choose to bread and fry drumsticks so that they can then just take them in the hand and take a bite.

7

Chicken liver and heart are most often fried in a pan. The liver goes very well with bread dumplings or soup spaetzle. They can be a real delicacy served as a spread.