Tendons in the Chicken Tenderloin
The tenderloin, a strip of meat located just beneath the main chicken breast, is perhaps the most well-known location for a prominent tendon. This long, white, and stringy piece of connective tissue runs down the center of the tender. While edible, it can become quite tough and chewy when cooked, which is why many chefs and home cooks choose to remove it before preparation. The visibility and relative isolation of this tendon make it one of the easiest to extract.
Tendons in Chicken Legs and Drumsticks
Chicken drumsticks are famously full of flavor but also contain several tendons that can be stringy and unpleasant if not cooked properly or removed. Around the ankle area of the drumstick, you can see and feel the ends of these tough, white strands. Because the tendons are thicker and more embedded in this part, they can be more challenging to remove than the one in the tenderloin. Some cooks use special techniques involving pliers or a knife to pull them out, a process often associated with creating 'lollipops' for competition barbecuing.
Why Drumstick Tendons Get Tough
When drumsticks are cooked quickly, like when deep-frying, the tendons don't have enough time to soften and break down, resulting in that chewy, gristly bite. For this reason, longer, slower cooking methods are often recommended for drumsticks to help the collagen in the tendons convert into gelatin, which makes them more palatable.
Tendons in Chicken Thighs and Wings
While less pronounced than in the tenderloin or drumstick, tendons are also present in chicken thighs and wings. Thighs contain a few smaller tendons, which also benefit from a low and slow cooking process to become tender. In chicken wings, tendons are part of the complex system of bones, muscles, and connective tissues. The wingette (flat) section contains tendons, while the tip consists primarily of small bones, tendons, and skin. Slow braising or baking helps break down these connective tissues, resulting in a more tender and juicy final product.
Tendons in Chicken Feet
For those who prepare chicken feet for stocks or other culinary uses, tendons are the main feature. There is very little muscle meat on a chicken's foot; instead, it is composed almost entirely of skin, tendons, and bones. This makes them an excellent source of natural collagen, which, when simmered for a long time, releases into a rich, gelatinous broth.
Techniques for Tendon Removal
For a smooth and uniform texture, especially in faster-cooking dishes, removing the tendons is recommended. Here are two popular methods:
- Fork Method for Tenderloins: The most common and easiest method. Locate the tough, white tendon at one end of the tenderloin. Slide a fork's tines over the tendon, pressing down firmly on the meat. With a paper towel for grip, pull the tendon firmly and slowly while using the fork to hold the meat in place. The tendon should slide right out in one piece.
- Plier Method for Drumsticks: For the tougher tendons in drumsticks, a pair of clean pliers can be useful. First, make a small cut around the narrow ankle joint to expose the ends of the tendons. Then, grip each tendon with the pliers and pull firmly to extract them. This method leaves you with a cleaner, more appealing drumstick.
Comparison of Tendons in Different Chicken Parts
| Chicken Part | Tendon Visibility | Tendon Size & Structure | Best Cooking Method for Tenderness | Best Removal Method |
|---|---|---|---|---|
| Tenderloin | Very high | Long, singular, string-like | Quick cooking (pan-fry, grill) | Fork & paper towel |
| Drumstick | High | Several thick, cord-like | Low and slow (braise, slow cook) | Pliers or manual pulling |
| Thigh | Medium | A few smaller strands | Low and slow (braise, roast) | Manual removal if desired |
| Wing | Low | Thin, fine connective tissue | Low and slow (bake, braise) | Not typically removed |
| Feet | Very high | Primarily tendons and bones | Very long, slow simmer for stock | N/A, used for stock |
Conclusion
Understanding which part of the chicken has the tendon is essential for achieving the desired texture in your culinary creations. From the noticeable white string in the chicken tenderloin to the fibrous bundles within drumsticks and the collagen-rich structure of chicken feet, tendons are a natural part of the bird's anatomy. While perfectly edible, their toughness often makes removal or slow cooking necessary for optimal results. Whether you choose the quick fork-and-towel trick for tenders or a long, slow braise for legs, mastering the handling of chicken tendons will undoubtedly elevate your cooking and provide a more pleasant eating experience for all. For a diagram of chicken anatomy showing skeletal structure, consult the USDA.
Cooking with Tendons
If you prefer not to remove tendons, you can use cooking techniques that transform their texture. Long, slow cooking methods, such as braising, stewing, or slow roasting, allow the collagen in the tendons to break down and melt into rich gelatin. This results in incredibly tender and moist meat and adds a luxurious, velvety texture to sauces and broths. This is particularly effective for leg and thigh meat, which contain higher amounts of connective tissue. For example, braising drumsticks in a flavorful liquid for a few hours will yield meat so tender it falls off the bone and a delicious, thick gravy.
Tendons as a Culinary Ingredient
In some cuisines, chicken tendons are deliberately utilized rather than discarded. Chicken feet, for instance, are simmered for hours to create a nutrient-dense broth rich in collagen. In certain Asian culinary traditions, chicken tendons and feet are cooked in ways that highlight their gelatinous texture, adding a unique mouthfeel to dishes. This approach recognizes the nutritional value of collagen, which is believed to support joint and skin health. Instead of seeing tendons as an obstacle, they can be considered a valuable source of flavor and body for stocks and specialty dishes. The Thai snack 'En Gai Tod,' or Fried Chicken Tendons, is one example where the tendon's unique texture is celebrated.
