ស្លាបមាន់កណ្តាល-Mid-joint wing
A mid-joint wing is a type of chicken wing that is cut between the drumette and the wingette. It is a small, meaty piece of chicken that is often used in soups, stews, and other dishes. Mid-joint wings are also a popular choice for grilling or frying.
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Boneless, skinless chicken thighs are a versatile and delicious cut of meat that can be cooked in a variety of ways. They are a good source of protein and are relatively inexpensive.
Chicken tail is located at the end of the chicken’s spine, and it is made up of cartilage, skin, and a small amount of meat.
Chicken wing tips are the small, bony portion of the chicken wing that is located at the end of the wing.
A quarter thigh is a cut of chicken that consists of the thigh and drumstick of a chicken, with the bone in. It is a dark meat cut, and is typically sold skin-on. Quarter thighs are a relatively inexpensive cut of chicken, and are often used in dishes such as roasted chicken, chicken soup, and chicken pot pie.
Chicken heart is a small, dark organ that is located in the chest cavity of a chicken. It is a good source of protein, iron, and zinc. Chicken hearts can be cooked in a variety of ways, such as sauteed, grilled, or roasted.
Chicken skin is the thin, outer layer of skin on a chicken. It is often removed before cooking, but some people prefer to leave it on. Chicken skin is high in fat, but it also contains some protein and other nutrients.
Chicken knees are the joints between the chicken’s drumstick and thigh. They are a good source of collagen, which is a type of protein that helps to keep your skin, hair, and nails healthy. Chicken knees are also a good source of calcium and phosphorus, which are important for strong bones and teeth.
Chicken liver is a nutritious organ meat that is high in protein, iron, vitamin A, and other vitamins and minerals.
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