$5.00 approximately 10oz
Boneless, skinless chicken breast are the most versatile chicken meat. Breasts are all white meat, containing very little fat.
A whole bird that can be cooked whole, cut into pieces and used for making chicken stock.
Very flavorful all dark meat containing slightly more fat then the breast.
This is the lower portion of the leg quarter, the portion between the knee joint and the hock. Drumsticks are great marinated, then baked or grilled.
This is the first section between the shoulder and the elbow. Drumettes are great marinated then baked or grilled.