How many bones does a whole chicken have?

A chicken has 120 bones, and the chicken spine alone consists of 39 independent bones, which are divided into five groups: cervical vertebra, thoracic vertebra, lumbar vertebra, sacrum and coccyx. Although chickens can't fly well, they still have many skeletal characteristics shared by birds. These features include: the pneumatic skeleton connects the respiratory system with the hollow interior of the long skeleton and small head, some spine parts are fused together to provide rigidity in flight, and the large sternum provides sufficient surface area for the connection of muscles needed for flight.

How many pieces can a chicken be cut into?

That's a good question When we eat chicken, we usually eat breast meat or chicken legs, or chicken wings. So how many portions of chicken will be cut when processing chicken?

Different cutting methods (parallel cutting or reverse cutting) have different tastes. Generally speaking, the taste of chicken is related to the processing of ingredients. Although the chicken tastes the same after cooking, the processed ingredients can still add a lot of color to the food.

The most common parts of chicken are chicken breast, chicken leg (thigh and calf) and chicken wings (three wings: wings, legs, wings and tips).

Cutting method

Although chicken is mini-sized, the complexity of muscle fibers is not inferior to that of pigs or cows. Parallel cuts are parallel to the fiber direction, which can retain water; Reverse grain cutting is perpendicular to the fiber and easy to dehydrate. It doesn't taste good if you cut it wrong.

Direction is very important when cutting chicken breast. The gravy cut along the grain is well preserved, while the gravy cut against the grain will not only be lost, but also the meat will be scattered, so it is particularly dry.

location

1, Lynn

We usually eat tenderloin. Small tenderloin, also known as chicken fillet, is located on the inside of chicken breast with white fascia. It's delicious, with a q in it. Some people think it is the essence of chicken breast. A chicken can only take out two small tenderloin, which is delicious no matter how it is cooked.

2. Chicken breast

When you have a chance to tear the cooked chicken breast, you will find that its fibers are really neat and there is no fascia. Chicken breast is fat-free and low in calories, and it is also suitable for people who lose weight, just like small muscles.

3. Chicken leg meat

People in China love to eat chicken legs, also called bone legs. If you cut it again, it can be divided into the upper chicken leg row and the lower stick leg. There are tendons (a kind of connective tissue) in this part, which usually exercise more, so the meat is tight, the meat color is darker and the chicken skin is thicker.

4. Chicken veal

The chicken leg is boneless and diced, and a real expert can still distinguish the meat inside the chicken leg from the chicken calf by watching or eating it. If peeled off after cooking, its muscle fibers are layered and criss-crossed, unlike chest fibers, which have only one direction, so it is quite tear-resistant and tooth-resistant, which is why we orientals like to eat leg meat and its unique chewy taste.

4.chicken wings

Chicken wings like to eat the most people and have the richest practices. Chicken wings are very special, with fascia pull, tender meat and rich gum, but unfortunately there are also a lot of fat and high calories.

It is divided into three parts, also known as three wings, counting outward from the place close to the body, namely wing legs, wings and wing tips. Chicken wings and drumsticks taste close to drumsticks, so some people call them "small drumsticks"

If you cut off the wings and legs, there are only two wings left. Some people specially use two wings to make beauty soup to supplement collagen. Because the taste is tender and oily, it is also good to make three cups, roast them or charcoal them.

People often eat chickens, ducks, geese, pigs, cattle, sheep, fish and shrimp. Every kind of meat tastes different, and so does the muscle fiber. Even the meat from different parts of the same animal tastes much worse.