Chicken is a global culinary favorite, but certain parts of the bird may pose health risks if not properly handled or cooked. Food safety experts warn that areas like the neck, gizzard, liver, and skin (especially under the wings or near the vent) are particularly susceptible to parasites and harmful bacteria such as Toxoplasma gondii, Trichinella, Salmonella, and Campylobacter. The neck contains lymphatic tissue that can harbor toxins; the gizzard, part of the digestive tract, may retain fecal traces; the liver, while nutritious, filters toxins and can carry parasites; and the skin around the vent is often contaminated during processing. Many people continue to consume these parts due to cultural traditions and a general belief that thorough cooking eliminates all dangers.

To enjoy chicken safely, it’s important to follow strict food safety practices. Always purchase poultry from trustworthy sources, ideally organic or antibiotic-free. Treat raw chicken as a biohazard—use separate utensils, cutting boards, and wash hands meticulously. Ensure thorough cooking by using a meat thermometer to confirm internal temperatures of at least 165°F (74°C). Avoid consuming undercooked or pink-colored organ meats. Also, clean all surfaces and equipment that come into contact with raw chicken. While these cuts can be part of beloved traditional dishes, awareness and proper cooking are key to minimizing risk without giving up your favorite chicken-based meals.