The most common form of poultry sold in markets; head, feet, feathers, blood, and organs are removed.

This poultry form is a dressed chicken that has been chilled or frozen.

The cut combining the thigh and drumstick.

The part of the leg found above the knee joint.

The poultry cut that includes three parts: drumette, flat/mid-section, and tip.

Contains heart, liver, and neck.

Whole chicken split into two equal parts.

Breast quarter with the wing removed.

A whole cut-up chicken consisting of 2 breast halves, 2 wings, 2 thighs, and 2 drumsticks.