As a home cook learning my way around the kitchen, one of the most confusing things for me was figuring out which side of a chicken is actually the breast. It may seem like a silly question, but properly identifying the breast is crucial for achieving even cooking and preventing the meat from drying out.
In this comprehensive guide, I’ll walk through chicken anatomy, explain how to tell the breast side from the back, discuss the implications for cooking, and answer some common questions about working with chicken breasts.
Understanding Chicken Breast Anatomy
The chicken breast refers specifically to the two large, fan-shaped pectoral muscles on the front of the chicken’s body. These muscles are called the pectoralis major and pectoralis minor. Together, they make up the thick, rounded meat that we know as the breast.
There is a long, prominent breastbone called the keel bone running down the center of the breast. The ribs are also more curved and pronounced on the breast side. Finally the breast meat itself is thicker and smoother compared to the back.
- Presence of the keel bone
- Curved ribs
- Thick, smooth breast meat
Methods for Distinguishing the Breast
There are a few techniques for confirming you have the breast side facing up:
Look for the Keel Bone
Run your fingers along the center of the meat to feel for the keel bone. If it’s there, the breast is facing up.
Examine the Muscle Grains
The breast muscles have diagonal fibers running in a distinctive grain. This grain is visible on the underside.
Check for the Tenderloin
The tenderloin is a small muscle attached to the breast underneath. If you can see the tenderloin, the underside is up
Why Identifying the Breast Matters
Orienting the chicken breast correctly has implications for both safety and quality:
- Promotes even cooking and prevents bacteria.
- Reduces overcooking for a tender, juicy texture.
- Allows for attractive presentation and slicing.
Properly identifying the breast side will help you achieve the best results.
Cooking Tips for Chicken Breasts
Here are some useful tips for handling and cooking chicken breasts:
- Pound to an even thickness before cooking.
- Brine or marinate to boost moisture and flavor.
- Avoid overcrowding the pan.
- Let rest before slicing for juicier meat.
- Use a thermometer to confirm doneness.
Frequently Asked Questions
What’s the difference between a breast and a fillet?
A breast contains the whole muscle while a fillet is a smaller cut from the breast.
Why are chicken breasts popular?
Chicken breasts are lean, versatile, and relatively inexpensive. Their mild flavor takes well to a variety of seasonings.
How can I prevent chicken breasts from drying out?
Pounding them thin, brining, cooking at a lower temp, searing then roasting, and using a sauce are good options.
What is the minimum safe temperature for chicken breasts?
165°F (74°C) is the recommended safe minimum temperature when cooking chicken breasts.
How can I tell if a chicken breast is done without a thermometer?
You can cut into the thickest part and check that the juices run clear and the meat is opaque.
What are some good ways to use leftover cooked chicken breasts?
Shredded or diced chicken is great in salads, sandwiches, pastas, stir fries, tacos, and more.
Conclusion
Quick Guide: Deboning a Chicken Breast
Thaw the chicken breast and put it on a cutting board skin side up. Cut lengthwise through the thickest part of the chicken to find the bone. Cut along one side of the bone, then cut along the other side and pull the meat off. Lastly, remove any extra skin, fat, and other unwanted parts.
StepsMethod
- 1 Thaw the chicken. Deboning a frozen or partially-frozen chicken breast is very difficult. Make sure your chicken breast is entirely thawed before beginning to de-bone. You can thaw your chicken by putting it in the refrigerator overnight, putting it in a bowl of water, or using your microwaves defrost setting.
- 2 Put the chicken on a cutting board skin side up. Make sure the cutting board is clean and that the chicken breast doesn’t have wings or leg meat attached to it. If it does, cut it off. Advertisement
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3 Cut lengthwise into the thickest part of the chicken. This will prepare it for splitting and help you find the breastbone quickly. Use a chef’s knife to get the cleanest cuts.[1] - 4 Peel the skin from the breast. Slide your fingers into the cut you made and pull the skin off the entire chicken breast. You should be able to simply pull it off by hand, but cutting is okay too.
- 5 Find the bone. Look inside the cut to locate the breastbone. Most chicken breasts will have only one bone, which runs lengthwise down the middle of the chicken breast. Sometimes the ribs will still be attached, but you can ignore them–the chicken will come right off the ribs when you cut it away from the bone.[2]
- 6 Cut along one side of the breastbone. Slide your knife into the cut you already made so it’s between the meat and the breastbone. Using a scraping motion with the knife, cut along the bone so that the meat separates from it.
- 7 Cut along the other side and pull the meat off. Repeat the same scraping motion along the other side of the breastbone. If any part of the chicken is still attached to the breast, pull or cut it off.[3] You now have two boneless, skinless chicken breast halves!
- 8 Remove extra skin, fat, and other unwanted parts. If there is any extra skin, fat, tendons, or cartilage remaining on your chicken breast, cut it off. You can throw them away, or keep them along with the bones for homemade chicken stock.
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