(1) The drumstick is easily identified in figure 1-2 as the tibia, together with
the fibula. The bottom part of the drumstick is the foot joint or metatarsal joint. The top
part, which separates the drumstick from the thigh, is the knee joint or patella.
Figure 1-2. Anatomical features of chickens.
(2) The wing, which you can order at a fast-food restaurant, is seen in
figure 1-2 as the humerus, the ulna together with the radius, and the metacarpus. The
wing tip, or phalanges, is cut off before processing. The drumette, the meaty part of the
wing, sometimes known as the drumlet or pegleg, is identified as the humerus.
(3) The breast includes the clavicle or wishbone (pulley bone), the costal
cartilages, the sternum or keel bone (keel), and the breast cartilage or breast tip. In
some cuts, the breast portion will include part of the vertebral ribs and, in others, the
(4) The thigh is easily identified in figure 1-2 as the femur. The bottom part
of the thigh is the knee joint or patella and the top part is the hip joint. In some cuts, the
thigh portion will include the hip or ischium.