What to do with Chicken Carcass (2025)

A Complete Guide to Cuts of Chicken

From aromatic, creamy curries to light summer salads, chicken is a versatile, nutritious meat that works wonderfully as the centerpiece for thousands of dishes across cuisines.But you’re missing out if you’ve only cooked with chicken breasts or thighs. Plenty of other chicken cuts are packed with flavor–not to mention essential nutrients.We provide ethically raised pastured chicken cuts of all types because we believe nothing should go to waste. That’s why we’ve curated this list to help you enjoy parts of the chicken you might have overlooked!We’ll discuss these cuts in more detail, explaining the unique flavor profile of each one. For inspiration, we'll also include some of our favorite mouth-watering recipes.The Importance of Ethical, Pasture-Raised ChickenFactory-farmed chickens are often raised in crowded conditions that may increase the risk of disease and stress. This non-natural environment also reduces the meat's nutritional benefits and gives it an inferior taste compared to ethically raised chickens.That’s why we’re committed to delivering healthy, delicious, ethically raised chicken to our customers. Pasture-raised chickens are more nutritious because of the diverse, nutrient-dense diet they get through foraging on healthy farmland. In the warm seasons, our chickens roam in mobile coops that rotate daily to fresh, lush pastures. Their interaction with the land naturally fertilizes and helps regenerate the soil.When winter sets in, we transition our chickens to warm barns, protecting them from the harsh elements while maintaining access to pasture as weather permits. In addition, our chicken is free of GMOs, antibiotics, and hormones.Dark vs. White MeatAs we explain the different cuts of chicken, you’ll notice that some–like thighs, legs, and drumsticks—are dark meat, while cuts like breast, wings, and back are white meat.This is due to the difference in color from a protein called myoglobin, which stores oxygen in the chicken’s muscles. Certain muscles–like the legs–need more oxygen and blood flow than other parts, like the breast, leading to the difference in meat color.While you may have heard that white meat is better for you, this isn’t the case. Although there are differences between the two, these generally come down to taste preference and the recipe you’re making:Protein content: White and dark meat have relatively similar calorie counts, although white meat is slightly lower and has more protein.Nutritional profile: White meat is rich in vitamins B12, B3, and B6, while dark meat has more iron, zinc, and B2.Taste: The differences in fat between white and brown meat give these cuts different flavors. White meat is more delicate and mild, while brown meat is richer and more succulent.Types of Chicken CutsHere, we’ll look at 11 of the most popular chicken cuts. Some may surprise you, but we encourage you to be adventurous and try new recipes.1. Boneless Chicken BreastBoneless chicken breasts are a versatile, household staple across countries. This lean cut of white meat comes from the bird's chest and is packed with essential proteins.With its mild, succulent taste and quick cooking time, chicken breast works in a variety of recipes. One of our favorites is bacon-wrapped honey chicken breast.Meat type: WhiteCommon uses: Salads, curries, sandwiches, stir-friesHow to cook: Oven bake, grill, poach, sauté2. Chicken ThighTry cooking with chicken thighs for a meaty, tender lunch or dinner. This succulent, juicy meat comes from the upper part of the chicken’s leg. Depending on your preference, you can buy this dark meat bone-in or boneless and skinless.With their rich, intense flavor, chicken thighs work wonderfully in slow cooker recipes, but you can also marinate them overnight then grill, saute with veggies, or bake them in the oven.Meat type: BrownCommon uses: Casseroles, sheet pan dinners, barbecues, paellasHow to cook: Oven bake, grill, sauté, slow cook3. Whole ChickenCooking a whole chicken can provide for several meals throughout the week, making it both practical and economical.With this delicious cut, you get both white and dark meat. You get breasts, thighs, drumsticks, back, and wings–perfect for a variety of taste preferences.The best way to cook a whole chicken is to roast it. Try our whole roasted garlic chicken recipe.Meat type: BothCommon uses: Roasts, plus leftovers used for sandwiches, salads, and stir-friesHow to cook: Roast4. Chicken DrumsticksAnother summer barbecue classic is the chicken drumstick. This succulent, dark cut of meat comes on the bone and is from the chicken’s shins. In addition to their savory, juicy flavor, chicken drumsticks are cost-effective and easy to cook.Whether you grill drumsticks on the barbecue or roast them in the oven, you can get creative with herbs, spices, and marinades, from spicy cajun to sweet honey garlic.Meat type: BrownCommon uses: Barbecues, sheet pan dinnersHow to cook: Grill, oven bake5. Chicken WingsLike drumsticks, chicken wings are also incredibly cheap and versatile. This white cut of meat comes on the bone and is best cooked in the oven or on the grill, doused in your favorite marinade.While chicken wings can be a little messy to eat, they’re delicious: crispy on the outside and soft and tender on the inside. For best results, brine and/or marinate your chicken wings overnight to infuse them with flavor.Meat type: WhiteCommon uses: Barbecues, sharing platters,How to cook: Grill, oven bake, deep fry, air fry6. Chicken TenderloinChicken tenderloin often gets confused with chicken breast, but the two differ slightly. While both are cuts of white meat, chicken tenderloin comes from a different part of the bird–a long, thin muscle on the underside of the breastbone.This moist, tender cut of meat can be used interchangeably with breast in most recipes. As a side note, chicken tenderloins are a great option if you own an air fryer because they’re small and quick to cook.Meat type: WhiteCommon uses: Salads, curries, sandwiches, stir-friesHow to cook: Oven bake, grill, poach, sauté, air fry7. Chicken LiverA less common cut of chicken is the liver, an organ meat. This cost-effective part of the chicken has a tender, smooth texture and a rich, meaty taste. It’s low in calories and nutrient-dense, with high levels of iron, vitamin A, and vitamin B12.Because of its rich flavor, chicken liver is a wonderful centerpiece in warming stews and casseroles. Saute it with caramelized onions, bacon, and tender mushrooms, served alongside creamy mashed potatoes.Meat type: BrownCommon uses: Casseroles, pate, stewsHow to cook: Fried, oven bake, saute8. Chicken HeartThe heart is another part of the chicken that’s often overlooked, rich in iron and zinc. Chicken hearts are dark in color, with a rich flavor similar to chicken thighs.Like chicken liver, juicy and tender chicken hearts work wonderfully in stews and casseroles or simply stir-fried with your favorite vegetables. Because this cut is so delicate, it’s quick to cook. You can have dinner on the table in just 15 minutes from start to finish!Meat type: BrownCommon uses: Casseroles, stews, stir-friesHow to cook: Grill, oven bake, saute9. Chicken NeckFor a healthy, nutritious lunch or dinner rich in collagen, glucosamine, and calcium, try chicken necks. This dark cut of meat comes on the bone and has a rich, gamey flavor.Like chicken thighs, chicken necks are wonderfully versatile. You can slow-cook them to perfection, saute them with your favorite veggies, or marinate them and grill. Just be careful about overcooking! Since they’re small, chicken necks need much less cooking time than drumsticks and breasts.Meat type: BrownCommon uses: Casseroles, stews, soups, stir-friesHow to cook: Slow cook, oven bake, saute, grill10. Chicken BackThe chicken's back is the spine of the chicken. While you can’t eat chicken backs by themselves, these bones are the perfect base for flavorful, healthy chicken broths and soups due to their high collagen, protein, vitamin, and mineral content.Try cooking them in a large pot with your favorite vegetables and spices, then slow cooking for a day to infuse your liquid with all the taste and nutrients.Meat type: N/ACommon uses: Casseroles, soups, brothHow to cook: Simmer in water11. Chicken FeetA popular ingredient in Asian cuisine, chicken feet have a delicate, mild taste, making them the perfect base ingredient for a variety of flavorful recipes. A great recipe to try is Dim Sum, which involves deep-frying the chicken feet before coating them in a glossy, decadent garlic, ginger, and soy sauce.What I find as the best use for chicken feet in our house is to add more richness and consistency to our homemade chicken broth. Chicken feet are high in gelatin, which helps add thickness to your broths.Meat type: DarkCommon uses: Casseroles, stir-fries, appetizers, brothHow to cook: Saute, boil, braise, deep fry, simmerOrder Your Ethical Pasture-Raised Chicken Today!Now that you know about these 11 cuts of chicken, you can elevate your meals!We hope this guide has inspired you to experiment with different parts of chicken. Ready to cook? Order your ethical pasture-raised chicken now.

What to do with Chicken Carcass (2025)

FAQs

What do I do with the carcass of a chicken? ›

Use it in soup, chicken chicken salad, or to top a bed of greens. Make the stock: Into a large stock pot or Dutch oven add the chicken carcass – bones, skin and any random bits. Add the chopped celery, carrots, onion, garlic, thyme, bay leaves, parsley stems and peppercorns if using.

What to do with chicken waste after butchering? ›

Solid Waste The only on-farm disposal option for solid poultry waste is to compost it on the farm. There are many different composting methods, but the simplest and most common method is to create a pile or windrow of carbonaceous material into which the solid poultry waste is added.

Can you do anything with chicken bones? ›

If you have roasted chicken or made bone-in chicken of any kind, you can use the leftover bones to make bone broth. I like to do this recipe in my slow cooker. I let the broth cook on the lowest setting for 12-24 hours. The longer you let it cook, the richer the broth will be.

What can you do with carcass? ›

Three common effective methods of carcass disposal are: incineration, burying, and rendering.

How do you dispose of chicken corpse? ›

Composting is the preferred disposal method, though burial will likely predominate because it is relatively cheap and quickly accomplished.

How long does a rotisserie chicken carcass last in the fridge? ›

USDA recommends using cooked chicken within three to four days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within three to four days.

How to dress chicken carcass for home consumption? ›

Pull the large tail and wing feathers first and then set a routine for removing the rest of the body feathers. Rinse the bird with water after removing most of the feathers. Using slight pressure, rub the carcass to remove any remaining small feathers and pinfeathers.

What to do with bones from whole chicken? ›

Making bone broth is actually quite easy. Simply save the bones from your roasted chicken (including legs and wings that may have been on the serving platter), and add to a large pot or Dutch oven. We also included the lemon wedges and rosemary that were cooked with our whole roasted chicken*, but this is optional.

Can I use a cooked chicken carcass for stock? ›

You can make chicken stock very simply using the leftover cooked carcass and bones from your Sunday roast, or you can use a raw carcass, sold cheaply at most butcher's. If you've got leftover chicken bones but you don't want to make stock straightaway, store them in the freezer in the meantime.

What can I use the chicken bones for instead of throwing them away? ›

Do not throw out those leftover chicken bones! Turn them into a highly nutritious stock to use as a base for soups and stews, for making sauces and gravies, or to have on hand whenever you need a flavorful liquid for cooking. It is also a healthful way to treat illnesses.

Can I freeze chicken carcass? ›

Frozen chicken carcasses will last in the freezer for 3 months. Once you have a couple frozen, make some chicken stock from rotisserie chicken. Don't mind the copious amounts of homemade ice cream in the background.

What do I do with the insides of a whole chicken? ›

The giblets (except for the liver) are great for making stock, and if you save up enough livers, you can make some decadent mousse. Once the cavity is clear, pat it dry with a paper towel. Then pat the exterior dry, too.

What do you do with chicken waste? ›

The answer is to use it as a soil amendment or fertilizer. However, raw chicken manure can burn and damage plants. It should be composted or aged prior to use.

What do they do with the rest of the chicken? ›

The other 90% is chopped and divided into breasts, thighs, legs, wings, sausages, patties, etc. If there's not a market for the product at that time, companies will store it in a big cooler or sell it to wholesaler that will keep it and hold it. Ultimately, he said, “There's hardly any waste.

What can I do with chicken stock remains? ›

Leftover stock isn't altered in any way, other than by evaporation or reduction if you heated it back up before you used it, like when making a risotto. Use it to make sauces, to cook grains and pastas, in braises, to make soups, to deglaze a pan.

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