Chicken (food)

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Roast Chicken

Chicken, broiler, with skin
Nutritional value per 100 g (3.5 oz)

Energy 220 kcal 900 kJ

Carbohydrates	0 g
Fat	15 g
- saturated 4.3 g
- monounsaturated 6.2 g
- polyunsaturated 3.2 g source_usda = 1
Protein	19 g
Water	66 g
Vitamin A equiv. 41 μg	5%
Pantothenic acid (B5) 0.9 mg	18%
Iron 0.9 mg	7%
Sodium 70 mg	5%

Not including 37% bones.
Excluding 13% skin and loose fat reduces
fat content to 6%.
Percentages are relative to US
recommendations for adults.

Chicken is the meat derived from the chicken. It is the most common type of poultry in the world, and is frequently prepared as food in a large number of ways.

1 History
2 Breeding
3 Edible components
4 Marketing
5 Cooking
6 References
7 External links

[edit] History

Chicken as a meat has been depicted in Babylonian carvings from around 600 BC.^[1] Chicken was one of the most common meats available in the Middle Ages. It was widely believed to be easily digested and considered to be one of the most neutral foodstuffs. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.

U.S. chicken consumption increased during World War II due to a shortage of beef and pork. ^[2] Chicken was the favorite food of Winston Churchill.^{[citation needed]}In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy or B.S.E. ^[3]

[edit] Breeding

Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish and White Rock.^[4]

Chickens raised specifically for meat are called broilers. In the United States, broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds.

Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were particularly popular in the Middle Ages.

[edit] Edible components

Take-away chicken pieces

Typically, the muscle tissue (breast, legs, thigh, etc), livers, hearts, and gizzard are processed for food. Chicken feet are commonly eaten, especially in French and Chinese cuisine. Chicken wings refers to a serving of the wing sections of a chicken.

Chicken eggs are commonly eaten and unlaid eggs removed from slaughtered hens can also be eaten.

[edit] Marketing

Whole chickens are marketed as fryers, broilers, and roasters. Fryers are the smallest size, and the most common as chicken reach this size quickly. Most dismembered packaged chicken would be sold whole as fryers. Broilers are larger than fryers. They are typically sold whole. Roasters, or roasting hens, are the largest chickens sold and are typically more expensive. They are meant to be prepared in a method similar to a turkey or roast.

Chicken is also sold in dismembered pieces. Pieces may include quarters, or fourths of the chicken. A chicken is typically cut into two leg quarters and two breast quarters. Each quarter contains two of the commonly available pieces of chicken. A leg quarter contains the thigh and leg. A breast quarter contains the breast and wing. Pieces may be sold in packages of all of the same pieces, or in combination packages. Whole chicken cut up refers to either the entire bird cut into 9 pieces (the 9th piece being the back), or 8 peices, without the back. Pick or the Chicken, or similar titles, refers to a package with only some of the chicken pieces. Typically the breasts, thighs, and legs without wings or back. Thighs and breasts are sold boneless and/or skinless. Dark meat (legs & thighs) pieces are typically cheaper than white meat pieces. Chicken livers are commonly available packaged separately.

Other parts of the chicken, such as the neck, feet, combs, etc. are not widely available except in countries where they are in demand, or in cities that cater to ethnic groups who favor these parts.

[edit] Cooking

Marination of chicken for grilling.

The USDA classifies cuts of poultry in a manner similar to beef.

Raw chicken can be frozen for up to two months without significant changes in flavor or texture and is typically eaten cooked--as when raw it often contains salmonella; raw or rare chicken dishes appear in Ethiopian cuisine and Chinese cuisine.

Chicken can be cooked in innumerable ways; it can be made into sausages, put in salads, grilled, breaded and deep-fried, or used in various curries. There is significant variation in cooking methods amongst cultures; historically common methods include roasting, baking and frying. Today, chickens are also cooked by deep frying and prepared as fast food as Fried Chicken, chicken nuggets or Buffalo wings.

Chickens often come with labels such as "roaster", which suggest a method of cooking based on the type of chicken. While these labels are only suggestions, ones labeled for stew often do not do well when cooked with other methods.^[5]

Some chicken breast cuts and processed chicken breast products include the moniker "with Rib Meat." This is thought to be the blackish meat surrounding and in between the rib cage. The breast is cut from the chicken and sold as a solid cut, while the left over breast and rib meat is stripped from the bone through cooking or solvents.^{[citation needed]} The resulting meat is reduced and processed with stabilizers and additives into its consumer form, such as chicken nuggets. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches.

While chicken bones are not edible, they can be simmered with vegetables and herbs for several hours to make chicken stock.

In Asian countries it is possible to buy bones alone as they are very popular for making Chicken soups which are said to be healthy. In Australia the rib cages and backs of chickens after the other cuts have been removed are frequently sold cheaply in supermarket delicatessen sections as either "chicken frames" or "chicken carcasses" and are purchased for soup or stock purposes.