Chicken keels refer to a specific cut from the center of a chicken breast, distinguished by the presence of the breast bone without any ribs.
Unlike a standard chicken breast that is typically split in half down the middle of the breast bone, a chicken keel is created by cutting on both sides of the breast bone. This yields a unique third piece of breast meat that contains just the central bone. This cut is often prized for its tenderness, especially when fried.
Characteristics of Chicken Keels
Chicken keels are identifiable by their unique composition and cut.
- Central Location: They come from the very center of the chicken's breast.
- Bone Inclusion: They contain the central breast bone, setting them apart from boneless breast halves.
- Rib-Free: Crucially, keels are cut in a way that excludes the ribs, offering a cleaner, more focused piece of meat around the breast bone.
- Tenderness: This specific cut is often noted for being particularly tender, making it a desirable choice for certain cooking methods, such as frying.
Chicken Keel vs. Standard Breast Half
To better understand chicken keels, it's helpful to compare them to the more common chicken breast half:
| Feature | Chicken Keel | Standard Chicken Breast Half |
|---|---|---|
| Cut Origin | Center of the whole chicken breast | One of two halves from a whole chicken breast |
| Bone Content | Contains the central breast bone; no ribs | Can be boneless or contain a portion of the breast bone and/or rib |
| Piece Yield | A third piece from a whole breast | One of two pieces from a whole breast |
| Typical Use | Often favored for frying due to tenderness | Versatile; used in various cooking methods from grilling to baking |
This unique cut offers a distinct texture and cooking experience, making it a preferred choice for those seeking a specific type of chicken breast.
