Depending on the part of the chicken you use, these parts are present in different ratios. To sum up, chicken legs are high in slow-twitch muscle, have plenty of fat, and contain a good amount of connective tissue and bones. Breasts are almost completely fast-twitch muscle. Backs and carcasses have little meat of either kind but plenty of bone, connective tissue, and fat. Wings have the highest concentration of connective tissue of all, with a high proportion of fat and some bone.
