| POPESNOSE | Fatty extremity of a cooked chicken etc. (5,4) |
| NETCORD | One may delay service of chicken etc or duck (3,4) |
| MEAT | Ham, pork, chicken etc (4) |
| PAELLA | Spanish dish with rice, seafood, chicken etc (6) |
| PARSONSNOSE | Fatty extremity of a cooked chicken's rump (7,4) |
| DRUMSTICK | Leg joint of a cooked chicken (9) |
| WISHBONE | Small fork-shaped part of a cooked chicken (8) |
| TAKESAWAY | Subtracts the price of a cooked meal (5,4) |
| WISHBONES | Parts of a cooked bird skeleton which are pulled in popular custom (9) |
| ENDING | A termination or completion by way of a conclusion of a book, denouement of a play, extremity of a nerve or final part/syllable of a word (6) |
| CHECKEDIN | Registered newspaperman tucked into cooked chicken (7,2) |
| PIGTAIL | The curly caudal extremity of a porcine beast known as a grunter; a lock of hair bunched or plaited behind or at the side of the head; a twist of tobacco; a short length of cable or rope; or, the flam |
| KERF | A cut; a groove made by a saw; a sawn extremity of a felled tree; or, a cut layer of hay, turf, wood or wool (4) |
| FIELDFARE | Flier fed with a cooked bird (9) |
| CASSEROLE | See Carol's recipe for a cooked dish (9) |
| RASHER | More impulsive part of a cooked breakfast (6) |
| WHITE | Outer part of a cooked egg (5) |
| HASH | ___ browns, part of a cooked breakfast? (4) |
| CARCASS | The remains of a cooked bird after all the edible parts have been removed |
| YARDARM | Outer extremity of a spar supporting a sail (7) |
