Chicken Guide

НАПРАВЛЯЮЩИЙ ВЫСТУП ЦЫПЛЕНКА

GUÍA DEL POLLO

Whole Chickens

Все Цыплята

Pollos Enteros

Whole Chickens are marketed in two forms: fresh or frozen. They may be packaged individually and carry a producer or processor's brand name. A giblet pack (neck, heart, liver and gizzard) is usually included with whole chickens. Chickens packaged without giblets may be labeled WOGS (without giblets) or WOGN (without giblets and neck). Skin color of broilers is either white or yellow determined, by natural ingredients in the diet. Skin color is a matter of preference, with customers in different parts of the world preferring one color over the other.

8-Piece Cut Broile

Бройлер Отрезока 8 Частей

Pollos Parrilleros De Ocho Pedazos

The whole broiler is cut into 2 breast halves with ribs and back portion, 2 thighs with back portion, 2 drumsticks and 2 wings. The parts are packaged and labeled whole cut-up chicken. Cut-up broilers are usually sold without giblets.

Whole Broiler Leg

Вся Нога Бройлера

Pierna Entera De Pollos Parrilleros

A whole broiler leg is the drumstick-thigh combination. The whole leg differs from the leg quarter in that it does not contain a portion of the back. One leg-thigh combination is considered a serving.

Whole Chicken Wing

Все Крыло Цыпленка

Ala De Pollo Entera

The whole wing is an all white meat portion composed of three sections: the drummette, mid section and tip.

Roaster

Roaster

Asador

One of the larger varieties of whole chickens, roasters may be marked with or without giblets.

Broiler Breast Quarter

Четверть Груди Бройлера

Cuarto Del Pecho De Pollos Parrilleros

Broiler halves may be further cut into breast quarters which include the wing. A broiler breast quarter, including portions of the back, is all white meat.

Broiler Drumsticks

Drumsticks Бройлера

Palillos De Pollos Parrilleros

Broiler drumsticks include the lower portion of the leg quarter; or that portion between the knee joint and the hock. Drumsticks weigh from 4 to 5 ounces (114 to 142 grams). Two drumsticks make one serving.

9-Piece Cut Broiler

Бройлер Отрезока 9 Частей

Pollos Parrilleros Del Corte De Nueve Pedazos

Broilers may be cut into nine pieces for marketing. The pieces include 1 breast keel portion, 2 breast sides or ribs, 2 thighs, 2 wings and 2 drumsticks. The nine piece cut broiler is marketed primarily through food service outlets and fast food restaurants.

Broiler Leg Quarter

Четверть Ноги Бройлера

Cuarto De la Pierna De la Parrilla

A leg quarter is the drumstick and thigh portion with one half of the portion of the back attached. Leg quarters may also include attached abdominal fat and up to two ribs.

Chicken Wing Portion Mid section

Раздел части крыла цыпленка mid

Sección mediados de de la porción del ala de pollo

The section between the elbow and the tip, sometimes called the wing flat or mid-joint.

Boneless, Skinless Thigh Meat

Бескостное, Skinless Мясо Бедренной кости

Carne Sin hueso, Sin piel Del Muslo

The flat center section and the flipper (wing tip).

This cut is produced by removing the skin and bone from broiler leg quarters. Coarse ground chicken is made from boneless, skinless leg meat.

Boneless, Skinless Breast Meat

Бескостное, Skinless Мясо Груди

Carne Sin hueso, Sin piel Del Pecho

Breast halves that have been skinned and deboned. Each breast half is considered one serving. The pectoralis major and minor muscles may be separated to produce tenderloin

and boneless breast.

Chicken Feet, Chicken Paws

Ноги Цыпленка, Лапки Цыпленка

Pies Del Pollo, Patas Del Pollo

Chicken feet are the lower leg and foot combination with the skin and toe nails removed. Chicken paws are the foot portion only. Chicken feet and paws are packaged bulk in plastic bags. For shipment, the bags are packed into corrugated fiber cartons.