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Chicken is one of the most consumed meats in the world 🌎. In many households, it appears on the family table at least once a week 🍽️. Whether baked, fried, grilled, as breaded cutlets, in soups, tacos, or empanadas, its versatility makes it the star ingredient of many cuisines.
However, what many don’t realize is that beyond its innocent appearance, certain parts of chicken can pose risks to your health if not handled or cooked properly. 😰
And most alarming is that many people continue to eat these parts out of habit, tradition, or lack of knowledge. Even worse: some of these parts shouldn’t even be considered edible in a health-conscious household.
🧄 Part 1: Chicken Neck – A Favorite in Broths, But…
The neck is one of those cuts that many grandmothers used to give a deep flavor to a good homemade broth 🥣. And it’s true: when cooked for hours, the result is a concentrated and comforting broth.
However, behind this delicious flavor lurks a risk that few consider: the chicken neck is filled with lymph nodes, small structures responsible for filtering bacteria, toxins, and waste from the animal’s body 🧬.
😨 This means that, even when well-cooked, it could still contain traces of infections, residues of veterinary medications, or environmental pollutants that the chicken has breathed in or ingested.
Additionally, the skin around the neck is very fatty and high in cholesterol, which can be problematic if you’re monitoring your cardiovascular health ❤️🩺.
✅ Can you still eat it?
Yes, but with CAUTION:
- Always remove the skin.
- Use it only to flavor broths, not as the centerpiece of a dish.
- Don’t serve it to children or immunocompromised people.
👉 And if the chicken is of questionable or industrial origin, it’s better to discard it completely.
🧽 Part 2: The Tailpiece – Tasty but Contaminating
In some cultures, it’s considered a delicacy for its fatty flavor and gelatinous texture. In some restaurants, it’s even served fried as an appetizer 🍟.
But what many don’t know is that this part is located right at the base of the chicken’s excretory system 🚽. Yes, that area where the animal eliminates its waste.
The tailpiece, as it’s technically called, can store traces of fecal matter, toxins, and dangerous bacteria, even after industrial slaughter 🧫.
🦠 Microbiological analyses have revealed that this area can contain salmonella, campylobacter, and other heat-resistant pathogens, especially if the chicken hasn’t been properly eviscerated.
Furthermore, it’s a concentrated source of saturated fats, which contributes to increasing bad cholesterol in the blood if consumed frequently.
❌ So is it better to avoid it?
Yes. Although its taste might tempt many:
- It offers no significant nutritional benefits.
- It can spoil a broth or soup if not properly washed.
- It’s better to use other parts to get the same flavor without the risk.
- It’s not worth risking your digestive health for a questionable bite! ⚠️
🧠 Part 3: Gizzards – A Traditional Delicacy That Requires Proper Handling
Gizzards are very popular, particularly in barbecues, traditional stews, and typical dishes from many cuisines 🇦🇷🇲🇽🇨🇴. Their intense flavor and firm texture make them irresistible to many.
But beware! The gizzard isn’t just a simple muscle. It’s part of the chicken’s digestive system. More specifically, an organ that grinds food containing small stones or hard particles that the bird has ingested.
This means that, if not cleaned properly, they can contain food debris, dirt, bacteria, and even hard fragments that can damage teeth or the stomach 😵.
🔧 How to properly clean gizzards?
- Wash them several times in cold water 🧼.
- Rub them with vinegar or lemon juice 🍋.
- Remove the thick gray or yellow membrane covering them.
- Cook them on medium-low heat for at least 45 minutes.
✅ Once cleaned and well-cooked, they are a good source of protein and iron, especially if you’re following a nutrient-rich diet.
But never eat them without thorough cleaning. Your stomach will thank you! 💪
🫁 Part 4: Chicken Lungs – The Great Unknown to Discard
Few people talk about it, but chicken lungs are still present in many whole chickens sold in markets or at butchers 🛒.
Although they may seem harmless, these organs fulfill a critical function: filtering the air the animal breathes. And in intensive farming, this air is often loaded with ammonia, dust, bacteria, and toxic gases 🧪.
Consequently, the lungs accumulate all of this. And if you cook them without removing them, you could directly consume invisible but harmful impurities for your body 😖.
Unlike gizzards or liver, lungs have neither an attractive flavor nor nutritional value. They are spongy, porous, and unpleasant to the palate.
🗑️ Clear recommendation:
- Always remove them when cleaning a whole chicken.
- If you buy pre-cut chicken, make sure they’re not attached.
- Do NOT use them in broths, soups, or sauces.
- Your body doesn’t need more toxins: discard the lungs without hesitation.
👨🍳 What to Do When You Buy a Whole Chicken?
Here are simple steps for safe and conscious preparation:
- Check all internal cavities. Remove any organs you cannot identify.
- Trim excess fat from the chicken. Removing excess fat helps reduce cholesterol in your meals.
- Avoid cooking areas like the neck or tailpiece with the skin on.
- If you use giblets, wash them with vinegar and cook them thoroughly.
- Store chicken at the proper temperature to prevent bacterial growth 🧊.
🧂 And Which Parts of the Chicken Are Most Recommended?
✅ Breast: high in protein, low in fat. Ideal for healthy diets.
✅ Skinless thighs: flavorful and nutritious, with a good fat/protein ratio.
✅ Carcass: perfect for homemade broths, without excessive fat.
✅ Liver (well-cleaned): rich in iron and vitamin A, though it should be consumed in moderation.
Common Mistakes to Avoid When Preparing Chicken
Not Washing Properly
Contrary to popular belief, washing raw chicken under tap water can spread bacteria around your kitchen. Prefer wiping with paper towels and ensure thorough cooking.
Undercooking
Chicken must reach an internal temperature of 165°F (75°C) to be safe. Use a kitchen thermometer to check, especially for large pieces.
Improper Storage
Never leave chicken at room temperature for more than two hours. Refrigerate it quickly and consume within 2-3 days, or freeze it.
Connecting Health and Flavor: The Benefits of Mindful Chicken Consumption
Choosing the right parts of chicken isn’t just about food safety but also a step toward optimizing your nutritional intake. By preferring lean parts like the breast, you benefit from:
- A high intake of quality protein
- Low saturated fat content
- Essential B vitamins for energy metabolism
- A valuable source of minerals like phosphorus and selenium
Moreover, buying a whole chicken and cutting it yourself is economically advantageous: you often pay 30% less than buying separate pieces.
FAQ on Responsible Chicken Consumption
Do organic chickens contain fewer risks in these problematic parts?
Organic chickens are generally raised in better conditions, with outdoor access and without systematic antibiotics, which can reduce toxic residues in their filtering organs. However, precautions regarding the neck and tailpiece remain valid.
How can I tell if my chicken is fresh before cooking?
Fresh chicken has a neutral odor, firm and elastic flesh, and a pale pink color. The skin should not be slimy, and the internal cavity should not have an unpleasant smell.
Can children eat all parts of the chicken?
It’s better to serve children the safest parts like breast and well-cleaned thighs, avoiding giblets and filtering parts that might contain residues.
What should I do with the parts I don’t use?
Parts like the carcass can be used to prepare nutritious broths. For potentially risky parts, it’s better to dispose of them responsibly.
Adopting these chicken consumption practices will not only allow you to fully enjoy its nutritional qualities but also protect your health and that of your family on a daily basis. Don’t hesitate to share this valuable information with your loved ones!