| Roaster | Whole oven-ready chicken with inside cleaned of all giblets, can be roasted whole or skinned and chopped for curry or frying. |
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| Leg & Thighs | Bottom half of the chicken, also the cheapest parts, sold as portions or also sold in 4.5kg packets at discount rate. |
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| Supreme | Breast fillets containing no bones and trimmed of all fat. |
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| Drumsticks | The bottom part of the leg. |
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| Nibletts | Shoulder of the chicken with no skin ideal for frying or currying, popular with children. |
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| Mincemeat | Made from the lean part of the thigh white in colour, used in spring rolls and special kebabs. |
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| Boiler/Foul | Hard female chicken, cleaned of all mess and ready to cook. |
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| Liver/Gusset | Inner parts of the chicken cleaned of all mess and ready to cook. |
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| Leg Tikka | Clean, de-boned leg meat contains muscle, so cooks harder and tastier than the breast meat, diced is mostly used for kebabs. |
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| Poisson | Baby Chicken |
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