Chicken is consumed mainly: chest, thighs (without the legs), over thighs and wings (without the tips). However, especially in tradition, there are recipes that include all (or almost all) portions generally eliminated by slaughter.
- Zampette - are the terminal part of the lower limbs; include shins and fingers. They have a leathery skin (generally without feathers), with little dark meat; they are consumed mainly boiled (boiled or for the production of the broth) and can be tasted: the skin, the cartilages and the fingertips
- Offal - of various kinds, the most common are: liver, heart and gizzard (or magone or durello, it is a muscle of the digestive system). They have very different characteristics but all three should undergo rather slow cooking, especially the gizzard. They have excellent nutritional characteristics but are more subject than the muscle to accumulate drugs and contaminants
- Testa - from amateurs is considered a delicacy. It is divided in half and the brain is consumed above all
- Kidneys - could easily be included in offal but, being extra peritoneal (anatomical detail), they are often left attached to the carcass. Probably, they are the most consumed organ of all and they are particularly suitable for very long cooking in a pan of whole chicken divided into four parts
- Neck - it is cooked together with the legs or in the pan and is eaten without skin around it. The muscles surrounding the vertebrae are consumed.
- "Oysters" - are two spherical and dark muscles located near the thighs. They represent one of the most valuable portions
- Buttocks and tail - nicely known by the name of "bite of the priest" (since, at the table, it should be left to the priest as a sign of reverence), they are considered the tastiest portion. This is due to the very high subcutaneous fat portion and the noticeable thickness of the skin. Roasted meats are often a cause for quarrel between diners
- Immature eggs - typical of hens, they have no shell and, due to their rarity, they are almost invaluable.
- Testicles - consumed mainly in Asia, lend themselves to being sautéed
