Poultry Products

Chicken

Whole Chicken: A complete bird with all parts (breast, thighs, drumsticks, wings, back, and abdominal fat).
Leg Quarter: Includes the thigh, drumstick, and a portion of the back.
Whole Leg: Thigh and drumstick with the back portion removed.
Thigh with Back: The upper portion of the leg quarter, separated at the knee and including part of the back.
Leg (back attached): The entire leg with a portion of the back still attached.
Chicken Breast: Can be bone-in, skin-on, or boneless, skinless.
Chicken Breast Quarters: Breast with back and wing attached.
Chicken Thighs: Can be bone-in, skin-on, or boneless, skinless.
Chicken Drumsticks: Lower portion of the leg, bone-in, skin-on.
Chicken Wings: Can be whole, or separated into flats and drumettes.
Chicken Back: The back portion of the chicken, often sold with the leg quarter.
Ground Chicken: Made from minced chicken meat.
Chicken Tenders: Boneless, skinless fillets.
Chicken Giblets: Includes heart, liver, and gizzard.
Chicken Gizzard: The gizzard portion of the chicken.

Fowl Breast Boneless Skinless: Breast meat from a fowl chicken, boneless and skinless.
Fowl Whole Chicken Heavy and Light: Entire fowl chickens, categorized by weight.
Fowl Leg Quarter BA: Fowl leg quarter with back attached.
Fowl Wings: Wings from a fowl chicken.

Boneless, Skinless Chicken/Turkey Breast: Prepared for easy cooking and portion control.
Boneless, Skinless Chicken Thighs: Prepared for easy cooking and portion control.
Breaded Chicken Drumsticks: Chicken drumsticks coated in breadcrumbs for frying.
Chicken Cut Frying: Includes various parts like wings, drumsticks, and thighs.
Chicken Leg Quarters: Sold with the thigh, drumstick, and a portion of the back attached.
Chicken Leg with Back Attached: Includes the thigh and drumstick with a portion of the back.