Chicken is a staple protein in many households due to its versatility and affordability. Most shoppers instinctively reach for the most popular cut: the boneless, skinless chicken breast. While convenient, it’s also often the most expensive cut per pound. For budget-conscious cooks, exploring other, less popular cuts of chicken can unlock significant savings without sacrificing flavor. In fact, chefs prize many of these underutilized cuts for their richer taste and moistness. Here are nine cuts of chicken that often give you more flavor and value for your money, even if they aren’t the first ones people grab.
Image Source: pexels.com
1. Bone-In, Skin-On Chicken Thighs
Chicken thighs are consistently cheaper per pound than breasts. The dark meat is also more flavorful and naturally juicier due to a slightly higher fat content, making it much more forgiving to cook. Leaving the bone in and skin on adds even more flavor during roasting or grilling, and results in deliciously crispy skin. They are perfect for roasting, braising, or grilling.
2. Boneless, Skinless Chicken Thighs
For those who want the convenience of boneless meat without the high price of breasts, boneless, skinless chicken thighs are a fantastic alternative. They are still cheaper than breasts but offer the same ease of use for stir-fries, tacos, curries, and kebabs. Their richer flavor stands up well to bold sauces and seasonings. They are less prone to drying out during cooking.
3. Chicken Leg Quarters
A leg quarter consists of the thigh and the drumstick, still connected. This is often one of the most inexpensive chicken cuts you can find. It’s essentially two great pieces in one. Roasting leg quarters whole is simple and yields a generous portion of meat with crispy skin. You can also easily separate them into thighs and drumsticks at home with a sharp knife, giving you two different cuts for the price of one.
4. Chicken Drumsticks
Drumsticks are a family favorite and almost always a great value. They are perfect for baking, grilling, frying, or adding to slow-cooked stews and soups. Their built-in “handle” makes them fun and easy to eat, especially for kids. Because they are dark meat with a bone, they remain very moist and flavorful. Look for large family packs for the best per-pound price.
5. Whole Chicken
Buying a whole chicken is often the most economical way to purchase chicken, offering the lowest price per pound. Roasting a whole chicken provides a delicious centerpiece meal. Afterwards, you can use the leftover meat for sandwiches, soups, or salads. Crucially, the carcass and bones can then be used to make rich, flavorful homemade chicken stock for free. It’s a zero-waste, high-value purchase.
6. Chicken Wings
Image Source: pexels.com
While pre-cut “party wings” can be pricey, buying whole chicken wings and separating them into “drumettes” and “flats” yourself is much more economical. Wings are a flavorful cut perfect for grilling, baking, or frying for game day or a casual meal. The wing tips, which are often discarded, can also be saved and added to your bag of bones for making stock.
7. Chicken Bones and Carcasses
This isn’t a “meat” cut, but it’s a huge money-saver. Many butcher counters or specialty meat shops will sell leftover chicken backs, necks, and carcasses for a very low price (or sometimes give them away). These are pure gold for making nutritious, flavorful homemade chicken stock. Homemade stock is vastly superior to and cheaper than store-bought broth. It can be used as a base for countless soups, stews, and sauces.
8. Chicken Livers
Chicken livers are an extremely inexpensive and incredibly nutrient-dense cut that many modern shoppers overlook. While they have a strong, distinct flavor, they are prized in many cuisines. They can be pan-fried with onions, used to make rustic pâtés or spreads, or incorporated into savory gravies. For the adventurous and budget-conscious cook, chicken livers offer exceptional nutritional value for very little cost.
9. Ground Chicken (Made from Thighs)
Ground chicken can be a lean and affordable alternative to ground beef. Look for ground chicken made from dark meat (thighs) rather than just breast meat. It will be more flavorful, juicier, and often cheaper. It’s perfect for making meatballs, burgers, chili, or pasta sauces. It’s a versatile cut that provides the convenience of ground meat at a budget-friendly price point.
Look Beyond the Boneless Breast
While the boneless, skinless chicken breast offers convenience, exploring other cuts of chicken is a fantastic strategy for saving money and discovering richer flavors. Cuts like thighs, drumsticks, leg quarters, and whole chickens provide excellent value and are more forgiving to cook. Don’t overlook the utility of wings or the incredible value of bones for making homemade stock. By stepping outside the most popular choice, you can significantly reduce your grocery bill while expanding your culinary repertoire with more flavorful and succulent chicken dishes.
What are your favorite underrated or budget-friendly cuts of chicken? Do you have any tips for cooking with dark meat or using a whole chicken to its full potential? Share your culinary secrets!
Read More
Who Truly Has The Best Fast Food Chicken Sandwich?
7 Reasons No Other Fried Chicken Chain Can Beat Out Chick-Fil-A
