Did you know that some parts of the chicken sitting in your grocery cart might be a total waste of your money? It’s true! While chicken is a dinner staple for many families, not all cuts are worth buying. Butchers and food experts have strong opinions about which chicken parts you should avoid. The next time you’re shopping for dinner, remember that one cut stands out as the worst offender – and you might be surprised to learn which one it is.
The chicken breast is actually the worst value for your money
Surprised? Most people think chicken breast is the best part of the bird. It’s lean, it’s popular, and it’s what most recipes call for. But here’s the shocking truth: chicken breast is the absolute worst value in the meat case. At about $2.96 per pound for boneless breasts, you’re paying more than double what you’d pay for other cuts. And what do you get for that premium price? Often dry, flavorless meat that needs a ton of help to taste good.
What makes chicken breast such a bad deal isn’t just the higher price – it’s also what you’re getting for that money. Breast meat has almost no fat, which means less flavor and a higher chance of ending up with a dry, tough dinner. Plus, without bones, you miss out on the extra flavor that bones add during cooking. Many butchers admit they rarely buy chicken breast for their own families, preferring more affordable and tasty options like thighs or whole chickens.
Avoid these four potentially harmful chicken parts
Beyond just wasting money, some chicken parts could actually be bad for your health. The chicken head is one part you should always skip – not that you’re likely to find it in most grocery stores anyway. Chicken heads can collect heavy metals and harmful substances from what the chicken eats throughout its life. These toxins build up over time and could potentially cause health problems if you eat them regularly.
Other parts to steer clear of include chicken lungs, which often contain parasites and bacteria even after cooking, and the chicken tail (also called the “parson’s nose” or pygostyle). The tail area contains lymphoid tissue that can harbor harmful bacteria. The gizzard is another questionable part – this muscle helps chickens digest food but can collect impurities and toxins from their diet. Unless you know exactly how to clean these parts properly, it’s safer to stick with familiar cuts.
Chicken feet contain surprising contaminants
While chicken feet are popular in many cuisines around the world, butchers warn that they require special attention before eating. Chicken feet spend all day walking around in whatever is on the ground – including chicken waste and anything else in their environment. This makes them particularly prone to bacterial contamination. They can also absorb environmental toxins through their skin and may contain residual antibiotics or hormones from the chicken’s diet.
If you do want to cook with chicken feet, make sure you’re getting them from a trusted source that raises chickens ethically. Always clean them extremely thoroughly and cook them at high temperatures to kill any potential bacteria. Many butchers recommend soaking them in vinegar water first, then scrubbing them well. Chicken feet can make excellent stock, but the extra cleaning steps make them much more work than other parts of the bird.
Raw chicken is never worth the risk
You might have heard about chicken sashimi, a dish served in some Japanese restaurants. But butchers are practically begging customers to avoid raw chicken in any form. No matter how fresh the chicken is or how carefully it’s been handled, raw chicken carries serious food safety risks that just aren’t worth taking. Bacteria like Salmonella and Campylobacter are commonly found on raw chicken and can cause severe food poisoning.
Even high-quality, organic, free-range chicken from the best farms can carry these bacteria – it’s simply the nature of poultry. Unlike certain fish that can be safely eaten raw when properly handled, chicken needs to be fully cooked to an internal temperature of 165°F to kill harmful bacteria. No amount of “freshness” can make raw chicken safe to eat. If someone suggests eating chicken rare or medium, politely but firmly decline and grab a meat thermometer instead.
Boneless chicken thighs can become tough when overcooked
Chicken thighs are generally a great choice for flavor and value. But boneless thighs can present a problem that many home cooks struggle with – they can become tough and chewy if not cooked properly. Unlike bone-in thighs, which are somewhat protected by the bone during cooking, boneless thighs can easily cross the line from tender to tough. They also contain significantly more fat than breasts, which some people find unappealing.
The problem happens because boneless thighs cook more quickly and unevenly without the bone to regulate temperature. If you do buy boneless thighs, pay extra attention while cooking them. Use a meat thermometer to avoid overcooking, and consider methods like braising that help keep the meat tender. Better yet, many butchers recommend sticking with bone-in thighs for the best flavor and texture. The bone adds more flavor to the meat and helps prevent it from drying out during cooking.
Watch out for these grocery store rotisserie chickens
Rotisserie chickens are a convenient dinner option, but not all of them are worth buying. Several grocery chains sell rotisserie chickens that consistently disappoint customers with dry meat, strange textures, or bland flavor. According to food experts, the worst offenders include those from Fresh Market, Whole Foods, Winn-Dixie, Walmart, and Kroger. These chickens often sit under heat lamps too long, resulting in a dry, unpleasant eating experience.
Another issue with store-bought rotisserie chickens is their sodium content. Some contain over 600 mg of sodium per serving – that’s nearly 25% of your recommended daily intake in just one portion of chicken! Others come with sugary glazes that add unnecessary calories. If you still want the convenience of rotisserie chicken, your best bets are those from Costco, Sprouts, Smart and Final, or Sam’s Club, which consistently rate higher for flavor and texture. Or ask your local butcher if they offer freshly roasted chickens as an alternative to grocery store versions.
The smartest chicken purchase is a whole bird
Want to know what butchers themselves buy? More often than not, they go for a whole chicken. Whole chickens offer the best value by far, typically costing less than $1.50 per pound. And you get everything – white meat, dark meat, bones for stock, and skin for crisping up. Learning to break down a whole chicken is easier than you might think, and it gives you the freedom to use each part how you want. You can roast the breasts, make soup with the wings, and save the bones for homemade stock.
One technique butchers love is spatchcocking (removing the backbone so the chicken lies flat). This method allows a whole chicken to cook more quickly and evenly than traditional roasting. With a good pair of kitchen shears, you can spatchcock a chicken in less than a minute. If you’re not comfortable cutting up a chicken yourself, many butchers will do it for you at no extra charge. Just ask! The small amount of extra effort pays off in both savings and flavor when you start with a whole bird.
Skip the wing drumettes and go for flats instead
When it comes to chicken wings, not all parts are created equal. While many people automatically reach for the drumettes (the part that looks like a mini drumstick), butchers often prefer the flats (the middle section with two bones). Drumettes can be messy to eat and it’s hard to get all the meat off the bone. They also have less crispy skin surface area compared to flats, which means less of that delicious crispy texture everyone loves.
Wing flats, on the other hand, have more crispy skin per bite and are better at holding onto sauces and seasonings. The meat between the two bones is tender and flavorful, and once you learn the trick of pulling out one bone before eating, they’re actually less messy than drumettes. Some grocery stores sell packages of just flats, which can be worth the slightly higher price for wing enthusiasts. If you’re cooking for a party, a mix of both pieces will please everyone, but don’t be surprised if the flats disappear first!
Next time you’re at the grocery store or butcher shop, think twice before grabbing those expensive chicken breasts. Your wallet and taste buds will thank you for choosing more flavorful cuts like thighs, legs, or a whole chicken instead. And remember to properly clean and cook any chicken you buy to avoid health risks. With these tips from butchers, you’ll get more value, better flavor, and safer meals from your chicken purchases.
