Top News

Chicken is a popular source of protein and often considered healthier than red meat. However, not every part of the bird is good for your body. According to research, cuts may contain high levels of fat, harbour harmful bacteria, or store toxins and contaminants from the bird’s environment. Regularly consuming these parts could increase your risk of infections, digestive issues, or long-term health problems. If you enjoy chicken frequently, it is important to know which parts to avoid and how to prepare the safer ones properly to reduce the risk of illness and promote better health.




Love chicken? Avoid these 10 parts that may secretly harm your body


Chicken skin contains hidden fat and bacteria

While crispy chicken skin is a favourite for many, it’s not the healthiest part of the bird. The skin is primarily composed of fat, which can contribute to increased cholesterol and heart disease risk if consumed frequently. Even after cooking, chicken skin can still harbour bacteria, especially if not prepared properly.



Chicken lungs may carry parasites

Chicken lungs are not commonly consumed in most cuisines but are used in certain traditional dishes. The concern with lungs is that they can contain microorganisms and parasites that are resistant to high cooking temperatures. This makes them a potential health hazard, particularly if not handled hygienically.



Chicken head can accumulate pesticide residue

Sometimes used in broths or traditional soups, chicken heads may contain pesticide residues absorbed from contaminated feed or the environment. Over time, these residues can build up in the tissues, posing long-term health risks when consumed.



Intestines are high-risk for bacterial contamination

Chicken intestines are rich in bacteria and other pathogens that are difficult to remove completely, even with thorough cleaning. Unless properly cleaned and cooked by someone with experience, they are best avoided due to the high risk of foodborne illness.



Chicken feet are exposed to dirt and bacteria

Popular in some cultures, chicken feet can be delicious when cooked right—but they also carry a higher risk of contamination. Because they are constantly in contact with the ground, they can trap dirt, bacteria, and other contaminants in their crevices.



Chicken heart should be eaten in moderation

The heart is often considered a nutritious organ meat rich in protein and essential minerals. However, it may also contain residual stress hormones, which could impact health if consumed in large quantities. Experts recommend moderation when including chicken heart in your diet.



Gizzard requires thorough cleaning

The gizzard acts as the bird’s stomach and often contains small stones and grit that help grind up food. If not cleaned thoroughly, it can carry harmful bacteria or leftover debris. Although it can be a tasty and nutritious part of the chicken, proper preparation is key to making it safe for consumption.



Chicken neck can carry bacteria

Chicken necks are commonly used in soups and stocks, but they can also be a breeding ground for bacteria. Boiling may not always be enough to kill all pathogens, so it’s essential to ensure the neck is properly cleaned and cooked for a sufficient period.



Wing tips offer little nutrition

Wing tips consist mostly of skin and bone and offer very little meat or nutritional value. They are often included in recipes for flavour but do not contribute much in terms of protein. Moreover, they can carry excess fat and bacteria if not handled properly.


Bone marrow may retain blood

While chicken bones are used to make nutrient-rich broths, the marrow inside can sometimes contain traces of blood that do not get fully cooked. This poses a slight risk of contamination if the bones aren’t boiled for a long enough time.

Although chicken is generally a safe and healthy meat choice, not every part of the bird should be consumed. Paying attention to which parts you include in your meals and how you prepare them can help reduce the risk of foodborne illness and unwanted exposure to harmful substances. When in doubt, stick to well-cooked, lean cuts and avoid organ meats or parts that are difficult to clean or cook thoroughly.