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Chicken

What do you think are the best parts (tasting and texture) of a goose, a duck, and a chicken?

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What do you think are the best parts (tasting and texture) of a goose, a duck, and a chicken?

K K | May 9, 2011 01:01 PM

An experienced Cantonese Chinese BBQ butcher recently informed a family member what he thought were the best parts of a goose, a duck, and a chicken.

For goose, it is the thigh/leg.

For duck, he recommends the breast

For chicken, it is said that the most flavorful piece is a small section of the back, where there is very little meat, but a ton of flavor.

What are your favorite parts?

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