Whether you’re planning a simple weeknight meal or prepping for a big family dinner, using the right chicken cut can make all the difference. Not all parts of the bird cook the same way, and choosing wisely can help your food turn out more flavourful, juicy, and satisfying.
We’ve put together a straightforward guide to help you figure out which chicken cuts work best for different cooking methods. If you’re not sure what to pick next time you’re at the shop, this might help you decide.
Chicken Breasts
Good for: Grilling, pan-frying, stir-fry, salads
Chicken breasts are lean and cook quickly, which makes them convenient. They don’t have a lot of fat, so they do best when you don’t overcook them. A quick marinade or dry brine helps keep them moist. They’re mild in flavour, which means they go well with everything from creamy sauces to fresh herbs.
- Chicken Caesar salad
- Stir-fried chicken with vegetables
- Creamy garlic chicken with rice
Chicken Thighs
Good for: Roasting, braising, stews, grilling
Thighs are way more forgiving than breasts because they have more fat (flavour & juiciness). That makes them great for slow-cooked dishes, but they also hold up well on the grill - they are hard to overcook.
You can buy them boneless or bone-in depending on what you’re making. They’re popular for meal prep too, since they reheat nicely without drying out.
- Honey garlic chicken thighs
- Chicken curry
- Sheet pan roasted chicken with root vegetables
Drumsticks
Good for: Grilling, baking, kid-friendly meals
Drumsticks are full of flavour and hard to mess up. They’re affordable and popular for backyard BBQs or casual dinners. Kids love them, and they work well with dry rubs or sticky glazes. Leave the skin on to help retain moisture while cooking.
Brush on your favourite BBQ sauce, or a dry spice rub. Our family loves a dry rub first, and BBQ sauce to finish for an amazing amount of flavour.
- BBQ drumsticks with corn on the cob
- Oven-roasted drumsticks with lemon and rosemary
- Spicy drumsticks with a side of rice
Whole Chicken
Good for: Roasting, slow cooking, making broth
A whole chicken gives you a bit of everything, and they are easier to cook than you think! It’s great for a classic Sunday roast, and the leftover bones are perfect for making stock. You can roast it whole for a crispy skin and juicy interior. At our shop, we offer heritage breed chickens raised locally without added hormones or antibiotics.
Read our guide on how to cook a whole chicken. ADD LINK TO OTHER NEW BLOG HERE
- Herb-roasted whole chicken
- Slow-cooker chicken and vegetable soup
- Garlic butter roasted chicken
Chicken Wings
Good for: Baking, frying, game day snacks
Wings are all about big flavour in a small package. Whether you like them spicy, sweet, or tangy, they’re easy to season and even easier to eat. Bake them for a less greasy option, or grill them for a smokier taste.
Use a dry rub or BBQ sauce to add flavour with ease.
- Classic buffalo wings
- Sweet chili wings
- Dry rub wings with a dipping sauce
Ground Chicken
Good for: Burgers, meatballs, quick dinners
Ground chicken is mild in flavour and works well as a substitute for ground beef or pork. It’s a solid choice when you want something a little lighter. Use it in saucy recipes or anything that benefits from a quick cook time.
Add herbs and spices and make meatballs or delicious chicken burgers too!
- Chicken meatballs with marinara
- Lettuce wraps with ginger and garlic
- Chicken burger patties
Choosing What’s Right for Your Meal
The best cut really comes down to how you’re cooking and what kind of flavour or texture you want. If you’re after something lean, go for the breast. If you want more flavour and flexibility, thighs or drumsticks are a better fit. And if you’re cooking for a crowd—or want leftovers—roasting a whole bird gives you the most options.
At ForeQuarter Butcher Shop, we carry a wide range of versatile chicken cuts, including local heritage breed options. Everything we sell is hormone-free, fresh, and prepared with care so you can cook with confidence at home.
Looking for something specific? Ask us in store or send us a message—we’re always happy to help.
Bonus Tip: Save the Bones
If you’re using bone-in cuts or a whole chicken, don’t toss the bones. They’re perfect for making homemade chicken stock. Just simmer with onion, carrot, celery, and a bit of salt for a few hours. It adds depth to soups, risottos, or even mashed potatoes.