Whole Chicken:

All parts, giblets wrapped in the cavity too.

Half Chicken:

Cut in half lengthwise,  Consists of white and dark meat.

Full Breast:

Breast with bone and skin on, Consists of white meat only.

Breast Quarter:

Half of breast, a wing, and part of the back. Mostly white meat.

Boneless skinless breast halves:

Consists of white meat only.

Tenderloin:

Consists of white meat only.

Leg Quarters:

Includes a drumstick, thigh and a part of the back. Consist of dark meat only.

Leg:

Includes thigh and the drumstick. Consist of dark meat only.

Thigh:

 Consists of all dark meat.

Drumstick:

Consists of all dark meat.

Wing:

The wing consists of three sections, the wing tip, the wingette (or flat wing tip), and the drummettes.

 Wing tip

Very little meat.

Drummette:

Called drummette because they look like very small drumstick.

Wingette:

Or flat wing tip. Generally they are moister than the drummette but less meat.

The Back

The Giblets:

Consists of the, heart, liver, gizzard, and neck.