Whole Chicken: This is one of the common way how industrially and domestically chickens are purchased. It is available in both way like with skin or with out skin.
Chicken Halves: This cut is made by dividing the chicken into to equal halves length wise after removing the neck. This cut is very good for spit roasting, pot roasting.
Chicken Quarter Cut or Tandoori Cut: In this the whole chicken is cut into four pieces (2 whole legs and 2 whole breasts). It may be with skin or without depending upon the purpose. The skin less quarter cut is mostly used for tandoori chicken in India so, some times in India this cut is also known as tandoori cut.
Split Breast: This cut of chicken is made by splitting the two breast into two parts and then the wing part is removed. This cut is contains lots of flesh that is reason it is used for grilled breast, mincing, strips etc.
Boneless Chicken Breast: This cut is done by removing the wings, rib bones and collar bone of the chicken. This cut also contains lots of flesh that is reason it is used for grilled breast, mincing, strips etc. As this cut of chicken contains very less amount of fat it tends to be fibrous after cooking.
Chicken Supreme: This is the softest part of the chicken. This can be taken out from the inner part of the chicken breast. From each chicken we can get two supreme. This part is used for chicken satay and other quick cooking barbecue.
Whole Chicken Wings: This cut is taken out from the breast which is also called as 3 joint wings. it is generally sold in the shops with the skin on it. This part is very juicy and it is generally used for barbecued or deep frying dishes.
Wing Drummettes: The first section between the shoulder and the elbow. It is used for many snacks items such as fried chicken wings, chicken lollipop etc.
Mid Section Wing: The section between the elbow and the tip, sometimes called the wing flat or mid-joint.
Wing Tip: This is the end part of the chicken wings. It contain very less amount of flesh so it is used for stocks or it is attached with the wing mid section during the preparation of snacks.
Drumstick: Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).
Thigh: The thigh is the portion of the leg above the knee joint.
Whole Leg: It is the combination of thigh and drumstick separated from the carcass. It may be with skin or without depending upon the type of preparation.
Curry Cut (8 Pieces): The whole bird is cut into 2 breast halves with ribs and back portion,2 wings, 2 thighs with back portion and 2 drumsticks.The parts may be packaged together and labeled as whole cut-up chicken. These are usually sold without giblets
Giblets: These are the inner organs of the chicken which includes heart, liver and gizzard. These are not preferred by many peoples but these are very good source of protein and it can be made delicious by stir frying by some sauce.
Carcass: This is the skeleton of the chicken with out any flesh attached to it & some times the neck may be attached to it. These are generally used for making stock.