The document lists various cuts of poultry, including whole chicken, halves, and specific parts like breasts, wings, legs, and giblets. It details different preparations such as boneless and skinless options. The document concludes with a thank you note.

1. DIFFERENT CUTS OF
POULTRY

2. WHOLE CHICKEN

3. HALVES

4. BREAST QUARTERS

5. SPLIT BREAST

6. SPLIT BREAST
WITHOUT BACK

7. BONELESS, SKINLESS
BREAST

8. 8-PIECE CUT

9. WHOLE CHICKEN WING

10. WING DRUMMETTES

11. WING MID-SECTION
WITH TIP

12. WING MID-SECTION

13. WHOLE CHICKEN LEG

14. BONELESS, SKINLESS
LEG

15. THIGH

16. BONELESS, SKINLESS
THIGH

17. DRUMSTICKS

18. GIBLETS

19. THANK YOU!