Chicken is a beloved staple around the world, featured in countless recipes from comforting soups to crispy fried favorites. But while it’s enjoyed widely, few realize that certain parts of the chicken can carry a higher risk of parasite and bacterial contamination—especially when improperly handled or undercooked. Food safety experts warn that four specific parts pose more danger than others, despite being commonly consumed.

One of the riskiest parts is the chicken neck, which is often used in broths or roasted. This area contains soft tissue and lymph nodes that can harbor toxins and parasites, particularly if the bird came from unclean environments. Cooking the neck thoroughly—especially by boiling—is essential to ensure it’s safe to consume. Another overlooked part is the gizzard, a digestive organ favored in many cuisines. Since it processes food within the bird, traces of bacteria or fecal matter can be present. Proper washing and extended high-heat cooking are crucial to minimize health risks.

The chicken liver, while rich in nutrients like iron and vitamin A, can be hazardous if undercooked. As the liver filters toxins, it can harbor Toxoplasma gondii, a parasite that can cause toxoplasmosis. This is especially dangerous for pregnant women and people with weakened immune systems. Experts stress that chicken liver should always be cooked thoroughly until there’s no pink remaining. Another surprising source of potential contamination is the chicken skin, especially areas under the wings or near the vent (where waste exits). These areas are easily missed during cleaning and can retain bacteria if not cooked properly.

So why do people continue to eat these parts without concern? A mix of cultural tradition, familiarity, and the mistaken belief that “cooked means safe” plays a role. In many cultures, organ meats and lesser-used parts are delicacies. However, cooking methods and kitchen hygiene can vary greatly, increasing the risk of illness if care isn’t taken.

To stay safe, consumers are advised to buy poultry from trusted sources, handle raw chicken with caution, cook it to at least 165°F (74°C) internally, and never skip post-prep cleanup. With proper care, you can still enjoy your favorite chicken dishes—safely and deliciously.