Chicken is a food with many uses and versatility in the Mediterranean cuisine. Their cuts are divided into:
Neck: is often used for the realization of recipe bases.
Carcass: this part is formed by the bones that comprise the ribs and spine, once both neck and breasts are removed. It’s also used for the realization of chicken stock.
Breast: Separates from the joint of the spine and ribs, cut back and down. Being a very tender and juicy meat, it is ideal for roasting or grill. The chicken breast fillets are obtained by opening the breast in half as if it were a book.
Wing: It’s often used for frying, or BBQ.
Drumstick: Perhaps it is the most flavourful part. They are used for frying, sautéing and for rice.
Offal: formed by the heart, the gizzards and livers. Perfect for stews and roasts.
