The thigh is the juiciest part, along with the wing. It is made up of both white and dark meat, which ensures its impeccable juiciness. The shoulder is very easy to handle in the kitchen: it can be grilled, baked and boiled, with or without bones.

The hindquarter consists of the leg and the shoulder, but it is cut so that part of the back remains on it. You can do everything with it that you can do with the leg or shoulder, the difference is that you will get it at a lower price than the legs and shoulders themselves.

Many gourmets believe that the sweetest meat in poultry is found on the back. They are ideal as meat for making chicken soup and soup stocks, which are an essential part of any sauce or risotto.

It is not for nothing that it is said that meat is juiciest on the bone, which makes the bone an indispensable enhancer of good taste. Not only is it a special pleasure to eat meat off the bone with your hands, but it also allows you to eat more slowly, which, according to experts, is healthier for our bodies.

If you’re short on time, you can prepare a lot of delicious dishes in just 30 minutes or less using boneless meat. Cut into cubes or strips, baked and topped with sauce, it goes great with pasta or rice.