Chicken is one of the most consumed foods on the planet. From cozy family dinners to street food favorites, it’s a staple on tables across Latin America and the United States. Its versatility—baked, fried, grilled, in soups, tacos, or empanadas—makes it an easy go-to for millions.
But not all parts of the chicken are created equal. Behind the delicious aroma and tender meat, there are certain cuts that may put your health at risk if not handled or cooked properly.
Many people still eat them out of habit, tradition, or simply because they don’t know better. Today, we’ll shed light—respectfully but truthfully—on four parts of the chicken that you should either avoid or treat with extreme care.
You’ll also get practical tips and scientific insight to help you decide which cuts are safe for the table—and which ones are best left off your plate.
Part 1: Chicken Neck – A Flavorful Classic with a Hidden Risk
Ah, the chicken neck—used for generations to enhance the flavor of comforting homemade soups. And yes, it makes for a rich, tasty broth.
But what lies beneath the surface? The neck is full of lymph nodes, which filter bacteria, toxins, and waste in the chicken’s body. This means that even if it’s thoroughly cooked, residues of infections or veterinary medications may still remain.
Also, the skin around the neck is high in fat and cholesterol, posing a concern for those watching their heart health.
Can you eat it? Yes, but only if you:
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Remove the skin.
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Use it only to flavor broth—not as a main dish.
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Avoid giving it to children or immunocompromised individuals.
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Discard it altogether if the chicken is from an industrial or unknown source.
Part 2: The Tail (Pygostyle) – Tasty… but Contaminated
In some cultures, the tail or “parson’s nose” is considered a delicacy due to its fatty, gelatinous texture—and is even served fried in restaurants.
But be warned: this cut is located right near the chicken’s excretory system. That’s the exact point where waste leaves the body.
That means it can harbor traces of fecal matter, toxins, and bacteria—even after slaughter and washing. Some microbiological studies have detected salmonella and campylobacter in this area, particularly when chickens are not properly cleaned.
It’s also a dense source of saturated fat, which contributes to high cholesterol levels.
Our verdict? Avoid it.
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It has no real nutritional benefit.
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It can ruin soups or broths if not cleaned thoroughly.
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The risk outweighs the flavor—no bite is worth your digestive health.
Part 3: Gizzards – A Traditional Favorite That Needs Care
Gizzards are especially popular in barbecues, Latin stews, and family meals. Their firm, meaty texture makes them irresistible.
But a gizzard is not just a muscle—it’s part of the bird’s digestive system, used to grind food. Inside, it may hold food particles, dirt, bacteria, or even tiny stones if not properly cleaned.
Eat one uncleaned, and you could damage a tooth—or worse, your stomach.
How to clean gizzards properly:
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Rinse them thoroughly under cold water.
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Soak with vinegar or lemon juice to neutralize bacteria.
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Peel away the thick gray/yellow inner membrane.
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Cook on medium-low heat for at least 45 minutes.
Once cleaned and cooked, gizzards are a great source of protein and iron—just make sure they’re spotless first!
Part 4: Chicken Lungs – The Forgotten Danger
Rarely discussed, chicken lungs often remain inside whole chickens bought from markets or butcher shops 🛒.
Their function? Filtering air the chicken breathes—which in large farms often means ammonia, bacteria, dust, and toxic gases.
Those toxins accumulate. So, if you cook lungs without removing them, you’re ingesting a hidden source of contamination.
They’re also spongy, porous, and not appetizing, offering no nutritional value or flavor appeal.
Best Practice:
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Always remove lungs when preparing a whole chicken.
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If buying pre-cut, inspect for leftover organs.
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NEVER use lungs in broth, soup, or any dish.
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When in doubt—throw them out!
If You Buy a Whole Chicken, Follow These Steps:
- Inspect internal cavities and remove all organs—especially unidentified ones.
- Trim excess fat to lower cholesterol risks.
- Avoid cooking neck and tail with the skin on.
- If using giblets (like liver or gizzards): wash with vinegar, clean thoroughly, and cook completely.
- Keep the chicken refrigerated or frozen until ready to cook.
So What Chicken Parts Are Safe and Healthy?
- Chicken breast – Lean, high in protein, and low in fat.
- Skinless thighs – Juicy and flavorful with a great protein-to-fat ratio.
- Carcass (for broth) – Use to make stock, just skim fat off the top.
- Liver (cleaned) – High in iron and vitamin A, but best in moderation.
Final Thought:
Respecting tradition doesn’t mean ignoring facts. Knowing how to choose and prepare chicken can protect your health without sacrificing flavor. You don’t need to give up your favorite dishes—just be a little smarter about what goes on your plate.
So next time you prepare chicken, remember: clean well, cook thoroughly, and skip the risky bits. Your body will thank you!