These 4 parts of the chicken that many people still eat.

This digestive organ is very popular in many cuisines around the world, especially in salads, stews, or confit. But care must be taken: the gecko acts as a kind of natural grinder for the bird, so it can contain remnants if not cleaned properly.

The best way: Wash this piece thoroughly with plenty of water, remove the thick membrane if present, and simmer gently for a good amount of time. This not only improves its flavor but also ensures better digestion and food safety.

Chicken lungs: best avoided.
Unlike other organ meats, lungs are rarely cooked intentionally. And that’s a good thing. As a respiratory organ, it’s one of the parts most exposed to environmental contaminants, even after cooking.

Clear recommendation: If you’re preparing a whole chicken, be sure to remove the lungs during cleaning. They offer no culinary or nutritional benefits, and it’s better to opt for more common parts like the thigh, breast, or wings.

Choosing wisely means eating better.
Each part of the chicken has its own characteristics, both in flavor and composition. Knowing what each part contributes, and how to prepare it correctly, can make the difference between a delicious meal and an unhealthy choice.

General tips for cooking chicken mindfully:

Always clean each part thoroughly before cooking.
Prioritize cooking methods that eliminate excess fat, such as oven roasting or grilling.
Alternate the cuts of chicken so you’re not always eating the same parts.
When buying a whole chicken, check the inside and remove any organs you won’t be eating.
If you eat giblets, be sure to cook them properly and don’t overindulge.
A more informed approach to cooking not only improves your health but also the flavor of your meals. With small choices, you can make big changes in your diet.