Which part of a whole chicken is the breast?

Did you know that a single whole chicken contains two distinct breast halves that are often sold separately? Understanding the anatomy of a chicken, and specifically locating the breast, is the first step towards perfect carving and cooking.

Quick Summary

The chicken breast is a lean, white meat cut from the pectoral muscle on the underside of a chicken's chest, separated into two halves by the breastbone. It is a highly versatile and popular poultry part, known for its mild flavor and low fat content. The tenderloin is a smaller, more tender muscle located directly beneath the main breast portion.

Key Points

• Location: The chicken breast is the pectoral muscle located on the chest of the chicken, divided into two halves by the breastbone.

• White Meat: As a white meat, it is leaner and contains less myoglobin than dark meat like thighs and legs.

• Carving: To carve the breast, make a cut along the central breastbone, and follow the ribcage's contour until it is free.

• Tenderloin: The chicken tenderloin is a smaller, more tender strip of white meat found on the underside of the breast.

• Cooking: Due to its leanness, chicken breast cooks quickly but can easily become dry if overcooked.

• Flavor: It has a mild flavor profile that makes it versatile for a wide range of recipes and cuisines.

Anatomy of a Whole Chicken: Locating the Breast

When looking at a whole chicken, the breast is the large, fleshy, white meat section found on the underside of the bird, encompassing the chest area. It is divided into two halves, separated by the central breastbone, also known as the keel bone. To find it, simply flip the raw or cooked chicken onto its back. The prominent, meaty area that runs along the middle of the chest is the breast. This is the source of the most common and versatile cut of chicken, prized for its lean protein.

How to Carve a Whole Chicken to Get the Breast

Carving a chicken may seem intimidating, but following a few simple steps can make it easy. After allowing the cooked chicken to rest, you can begin the process. The main goal is to use the joints and bones as a guide rather than forcing cuts through them.

1. Remove the Legs and Thighs: First, cut the skin between the leg and the breast. Push the leg and thigh away from the body to pop the hip joint, and then slice through the joint to remove the whole leg quarter.
2. Separate the Wings: Next, find the wing joint where it attaches to the breast. Cut through the joint to cleanly remove the wing.
3. Find the Breastbone: Locate the central breastbone that runs vertically down the center of the chest.
4. Slice Along the Breastbone: Use a sharp knife to make a cut straight down one side of the breastbone. Keep the knife close to the ribcage and breastbone as you carve downwards.
5. Remove the Breast Half: Follow the contour of the ribcage, slicing until the breast half, along with the attached tenderloin, detaches completely. Repeat the process on the other side.

White Meat vs. Dark Meat: What's the Difference?

Understanding the difference between white and dark meat is key to knowing how to cook each part. The color difference is due to a higher concentration of the protein myoglobin in dark meat muscles, which are used more frequently. White meat muscles, like the breast, are used for short, explosive movements (like flying, though most modern chickens do not fly) and therefore have less myoglobin.

Comparison of Chicken Breast and Thigh

Feature	Chicken Breast (White Meat)	Chicken Thigh (Dark Meat)
Location	Underside of the chest	Upper portion of the leg
Flavor	Mild, lean flavor	Richer, more pronounced flavor
Texture	Firm, can become dry if overcooked	More tender and juicy
Fat Content	Lower in fat	Higher in fat
Cooking Time	Shorter cooking time	Longer cooking time, more forgiving
Cost	Typically more expensive per pound	Generally more affordable
Best For	Grilling, salads, stir-frying	Braising, stews, roasting

The Chicken Tenderloin: Part of the Breast?

Beneath the main portion of the chicken breast lies a smaller, more delicate muscle known as the tenderloin, or chicken tender. It's a long, slender strip of white meat that is exceptionally tender and often separated from the main breast fillet for dishes like chicken tenders. When carving the breast off a whole chicken, the tenderloin typically comes off with it and can be peeled away easily.

Tips for Cooking Chicken Breast

To ensure your chicken breast stays moist and flavorful, especially when preparing it from a whole bird, consider these tips:

• Brine Before Cooking: A simple brine solution can add moisture and seasoning to the meat.
• Don't Overcook: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) without exceeding it.
• Marinate: Marinating the breast meat can add flavor and help tenderize it.
• Rest the Meat: Always let the meat rest for 5-10 minutes after cooking. This allows the juices to redistribute, ensuring a juicier final product.

Conclusion

Understanding which part of a whole chicken is the breast allows for more efficient and confident cooking and carving. As the lean, white meat portion found on the chest of the bird, it is one of the most popular cuts for its versatility and mild taste. Knowing its location and how to properly separate it from the carcass is an essential skill for any home cook looking to get the most out of their whole chicken. Practice makes perfect, and with a little effort, carving a whole chicken will become second nature. You can find detailed butchering diagrams to help refine your skills here.

Further Resources

To learn more about various chicken cuts and their best uses, the Webstaurant Store offers a comprehensive guide.

Frequently Asked Questions

What does a chicken breast feel like when raw?

A raw chicken breast is firm to the touch, and you can feel the distinct central keel or breastbone that separates the two breast halves. The texture is smooth, without the connective tissue found in darker meat cuts.

Why is chicken breast considered white meat?

Chicken breast is considered white meat because the muscle fibers are primarily fast-twitch, used for short bursts of energy like flying (in wild birds). These muscles do not require as much oxygen, resulting in less myoglobin, the protein that gives meat its darker color.

What is the difference between a split breast and a whole breast?

A whole breast includes both halves of the chicken's breast, typically attached to the breastbone. A split breast is one of these two halves, separated from the other, and is often sold with or without the bone and skin.

Is the chicken tenderloin part of the breast?

Yes, the chicken tenderloin is a small, inner strip of the pectoral muscle, located underneath the main breast muscle. It is often removed and sold as 'chicken tenders'.

Can you get boneless, skinless breasts from a whole chicken?

Yes, it is possible to remove both the skin and bones when carving the breast from a whole chicken, resulting in a boneless, skinless breast fillet. This is a common method for home cooks.

How do you tell when the chicken breast is cooked?

The best way to tell if the chicken breast is cooked is to use a meat thermometer. When inserted into the thickest part of the breast, it should read an internal temperature of 165°F (74°C). The juices will also run clear when the meat is done.

Why does chicken breast sometimes taste dry?

Chicken breast can taste dry if it is overcooked, as it contains very little fat. Because it is so lean, it's crucial to monitor the cooking time and temperature closely to prevent the meat from drying out.