The wing of a bird, used as food. Also, the shoulder of a hare or rabbit.

Cookery. The lungs of a goose (or occasionally another fowl). Now rare (English regional (northern) in later use).

plural rarely singular. The portions of a goose that are taken out or cut off before cooking, the liver, gizzard, etc., with the pinions and feet.

The forked bone between the neck and breast of a bird; the furcula, wishbone. Also: the portion of a cooked bird when carved that includes this bone.

A rounded piece of meat in the front hollow of the side bone of poultry; = oyster, n. 3b. Obsolete. rare.

Cookery. Either of the two side bones of a domestic fowl or game bird that has been cooked as food; the flesh on this. Cf. side bone, n. 3. Obsolete.

The lower joint of the leg of a bird, esp. as an item of food, which somewhat resembles a padded or knobbed drumstick in shape.

Originally: the whole wing of a cooked or dressed bird. Later: the terminal segment of such a wing. Now rare.

In a bird as cooked for food: the part of the pelvis on either side which is easily separated from the backbone in carving; the flesh on this…

The liver of a chicken, esp. as a foodstuff.

= parson's nose n. (a) at parson, n. compounds 2.

the right wing of a fowl, etc., which, when dressed for cooking, has the liver tucked under it; (hence humorously) the right arm of a person.

‘The caul of a hog.’ Halliwell. apron of a roast goose (also apron of a duck): the skin covering the belly, which is cut to get at the stuffing.

(a) the fatty extremity of the rump of a goose, fowl, etc., esp. when prepared for the table; †(b) English regional the green-winged orchid, Orchis…

plural. Hair cut close to the skin: cf. stub, n. 4c. Also, remains of feathers on a plucked fowl.

A rounded piece of meat in the front hollow of the side bone of poultry. Also: a rounded cut of bacon from the end of the back; a cut of veal…

Frequently (esp. in early use) in form suprême. The part of the bird used in making suprême de volaille, usually the breast with the wing-bone…

= merrythought, n. (see for reason of the name).

= wishbone, n. 1 Cf. pully-bone, n.

Cookery. The bones of a cooked bird, esp. as used for making stock, etc.

= wishbone, n. 1 Cf. pulling bone n. at pulling, n. compounds 2.

= wishbone, n.; cf. pully-bone, n.

A breast of chicken, eaten as food; meat from the breast of a chicken.

A cut of meat consisting of the tender muscle closest to the spine on the underside of a chicken breast.