Many People Still Eat These 4 Parts of Chicken—But Doctors Say You Should Think Twice

Some chicken parts may contain more contaminants than you realize.

Chicken is one of the world's most popular and affordable sources of protein. Every part of the bird is used in different cuisines, and many people believe that eating every edible portion helps reduce waste while adding variety to meals.

However, some nutrition experts and food safety specialists advise paying closer attention to certain chicken parts. While these portions are not automatically dangerous, they may contain higher levels of fat, contaminants, bacteria, or tissues that many people prefer to avoid. Proper preparation and cooking remain essential to reducing foodborne illness.

1. Chicken Tail

The chicken tail—sometimes called the "parson's nose" or pope's nose—is prized in some countries for its rich flavor and crispy texture.

However, this small section contains a significant amount of fat and the bird's oil gland. Excessive consumption may contribute to a higher intake of saturated fat, and some people prefer to remove it before cooking.

For those watching their cholesterol or calorie intake, trimming this section can be a simple way to make chicken meals leaner.

2. Chicken Gizzard

The gizzard is a muscular digestive organ that helps grind food. It is widely eaten around the world and provides protein, iron, and vitamin B12.

However, because it processes food inside the bird, the gizzard should always be cleaned thoroughly before cooking. Any remaining contents or membranes should be removed, and the meat should be cooked completely to ensure food safety.

When properly prepared, the gizzard can still be part of a balanced diet.

3. Chicken Lungs

Unlike muscle meat, the lungs are part of the respiratory system and can be more difficult to clean completely.

Food safety experts note that bacteria may remain trapped in lung tissue even after rinsing. Thorough cooking greatly reduces the risk of foodborne illness, but many consumers simply choose to avoid this organ altogether because of its texture and the additional preparation required.

4. Lymph Nodes and Small Glands

Small lymph nodes or gland-like tissues can sometimes be found beneath the skin, particularly around the neck, thighs, and tail.

These tissues are part of the bird's immune system. While they are not considered hazardous when sourced from healthy poultry inspected under food safety regulations, many home cooks remove them because they may have an unusual texture or appearance.

If you notice yellowish or soft nodules while preparing chicken, trimming them away is a common practice.

Safe Ways to Prepare Chicken

To reduce the risk of foodborne illness, food safety authorities recommend:

• Wash your hands before and after handling raw poultry.
• Use separate cutting boards for raw meat and ready-to-eat foods.
• Refrigerate chicken promptly.
• Cook chicken thoroughly until it reaches a safe internal temperature.
• Clean knives, countertops, and kitchen tools after preparation.

Following these simple steps helps minimize the risk of bacterial contamination regardless of which cut you choose.

The Bottom Line

Chicken remains a nutritious source of protein when prepared safely. While some people continue to enjoy every edible part of the bird, others may prefer to avoid the tail, lungs, or certain gland-like tissues because of their fat content, texture, or food safety considerations.

Understanding what each part does—and preparing poultry carefully—can help you make informed choices that fit your personal preferences and dietary needs.