1. Chicken Tail: Also known as "chicken butt" or "chicken rump," this refers to the area at the top of the chicken where the tail feathers grow. The meat is fatty and tender. This area is a concentration of lymph nodes. Because the macrophages in the lymph nodes can engulf bacteria, viruses, and even carcinogens but cannot break them down, these toxins accumulate in the tail tip. Over time, the chicken tail becomes a major repository for viruses and bacteria.
2. Chicken Skin: Although delicious, chicken skin is not good for your health. Generally, chicken skin contains more fat and higher cholesterol. Additionally, the concentration of contaminants in chicken skin is higher. This is especially true for roasted chicken, where the cholesterol in the skin is oxidized during cooking, forming cholesterol oxidation products that are particularly harmful to the human body. Improper temperature control can also lead to the formation of carcinogens. Therefore, it is best to remove the skin when eating chicken and not to use it in cooking.
3. Chicken Neck: This part has very little meat, but blood vessels and lymph nodes are relatively concentrated. It's fine to eat it occasionally as a treat, but it's best to remove the skin, as detoxifying glands like lymph nodes are concentrated in the subcutaneous fat of the neck. These glands can contain toxins from the animal's body and hormones from its feed.
4. Chicken Lungs: The lungs can contain various bacteria that enter the chicken's body. After the chicken is slaughtered, bacteria can remain in the lungs, especially thermophilic bacteria, which cannot be completely killed even by cooking. Consumption may pose a threat to human health.
5. Gizzard: The gizzard is responsible for storing and grinding food, so harmful substances may be left behind here. Most harmful substances in a chicken's body are metabolized and detoxified by the liver. The kidneys are involved in the excretion of harmful substances, while the heart is not involved in their metabolism. Furthermore, toxic substances may remain in some of the chicken's internal organs, but the amount varies depending on the farming conditions.