bird parts

 wings

They can be fried or prepared in the oven and on the grill. The cut also gives rise to the so-called coxinhas de asa, usually baked in the oven.

Heart

Prepared on skewers, it has a guaranteed presence among appetizers served at barbecues. In everyday life, it is usually made in the oven or used in recipes such as stews and farofas.

thighs and drumsticks

Appreciated for their versatility, they are sold separately or in pieces that hold the thighs and thighs together, with or without the skin and bones. Combine with stews and roasts.

Whole

It is normally prepared in the oven, with or without stuffing. One way to make the bird more moist and flavorful is to spread butter and seasoning between the skin and meat.

Chest

This lean meat is sold with or without the bone, boneless, it gives rise to fillets that can be grilled on the plate or in a frying pan. Shredded, the breast is used in the preparation of pies and assorted fillings.

other birds

Chester

Bird with lean and plentiful meat, mainly on the breast and thighs. Traditionally, it is roasted and served with a side dish on commemorative dates and at the end of year festivities.

cockerel

It's a young, small chicken with softer meat. It can be prepared on the grill, cooked in a pan or baked in the oven.

Turkey breast

Noble part of the bird, sold already boned and appreciated for its tenderness. Good for baking. When smoked, it is usually used in sandwiches and salads. 

Peru

It goes in the whole oven stuffed or not. Usually reserved for festive occasions, it is served with a side dish such as farofas and vegetables. The thighs, also sold individually, are part of everyday recipes.