Chicken is slaughtered by hand or using rotating mechanical knives that cut the head completely off. These are two halal slaughter processes that have been deemed permissible by Islamic halal certification boards. Machine slaughtered chicken are given a slight shock to calm the bird. The birds’ weights are monitored to ensure the shock does not kill it before the neck is cut. The chicken is then slaughtered by a rotating blade that cuts off the head completely before it is drained of its blood. Zabiha chicken is slaughtered by hand, though the head is also often times removed, and is given no electric shock or stunning. Check out blog Halal Eats for more information about the halal slaughter process.
Hand-slaughtered whole chicken come with the neck, and are cleaned of all innards, with the skin on. Machine slaughtered chicken is cleaned similarly and boxed by weight of the chicken.
Leg and Thigh
One of the most popular cuts of chicken, and most versatile, the leg and thigh is a popular choice for bar-b-ques, biryani, and maqlouba. It comes with the drumstick and thigh attached with the skin on.
Found on the lower part of the chicken leg and thigh, the drumstick is a meaty, easy to eat cut. It’s minimal bones make it a popular cut for fried chicken, kids meals, and most stews.
Chicken breast, also known as white meat, is sold with our without the bone. Boneless cuts are used for tandoori chicken, buttered chicken, and chicken kabob. Breasts with bone are often used to make soup and other broths.
This soft, small muscle is found under the breast and it truly lives up to its name. Whether grilled, fried, sauteed or baked this cut is easy to work with, to give you the perfect juicy chicken in your meal.
Chicken wings are made up of three parts: the tip, the drum, and the flat. They can be purchased with the three parts in tact, or as party wings where the tip is removed, and the drum and flat are separated.