Figure (a). Whole chicken skeleton - Bones are identified with the numbers listed below.
Head
1 Vertebral cranium (lateral parietal crest)
2 Orbital fossa
3 Visceral cranium (lateral ramus of nasal bone)
4 Mandibula (mandible, lower jaw)
Neck
5 Region of the ligamentum nuchae (main ligament of the neck)
6 Atlas - First cervical
7 Axis - Second cervical
8 Cervical vertebrae
Breast
9 Coracoid
10 Clavicle - Wishbone
11 Hypocledial ligament
12 Sternal rib portion
13 Sternum - Keelbone
Wing
14 Humerus
15 Radius
16 Ulna
17 Radial carpal
18 Ulnar carpal
19 Third carpometacarpal
20 First phalanges
21 Distal phalanges
22 Second phalanx, third digit
Back
23 Scapula
24 Thoracic vertebrae
25 Ilium
26 Os innominatum
27 Synsacrum
28 Second rib
29 Vertebral rib portion
30 Ischium
31 Pubium - Pinbone
Tail
32 Coccygeal vertebrae
33 Urostilus - Pygostyle Leg
34 Femur
35 Patella - Knee cap
36 Fibula
37 Tibia
38 Hypotarsal sesamoid
Foot
39 Hypotarsal ridge
40 Tarsometatarsus (second, third, and fourth)
41 First metatarsal
42 First phalanx, second digit
43 Second phalanx, second digit
44 Distal phalanx, second digit
45 First phalanx, third digit
46 Second phalanx, third digit
47 Third phalanx, third digit
Points where parts are cut in accordance with USDA regulations are identified with the letters listed below.
A - Head from neck
B - Neck from breast/back
C - Wing from breast
D - Breast from back
E - Front half of back from back half of back
F - Leg from back
G - Thigh from drumstick
H - Drumstick from foot
Figure (b). Breast and back of chicken skeleton. Rib and pelvic meat areas, and point to cut breast with ribs, are identified with the letters listed below.
K - Breast with rib cut
L - Oyster meat area
M- Pelvic meat area