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. Carbohydrates (from ' Hydrates of Carbon ' or saccharides ( Greek σάκχαρον meaning " Sugar " are the most Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water Saturated fat is Fat that consists of Triglycerides containing only saturated Fatty acids Explanation Fat that occurs 3 g - monounsaturated  6. For discussion how dietary fats affect cardiovascular health see Diet and heart disease. 2 g   - polyunsaturated  3. In nutrition polyunsaturated fat is an abbreviation of polyunsaturated Fatty acid. 2 g source_usda = 1   Protein 19 g Water 66 g Vitamin A equiv. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl Water is a common Chemical substance that is essential for the survival of all known forms of Life. Vitamin A refers to a family of similarly shaped molecules the Retinoids.  41 μg  5% Pantothenic acid (B5)  0. Pantothenic acid, also called Vitamin B5 (a B vitamin) is a water- Soluble vitamin required to sustain life ( 9 mg  18% Iron  0. Iron (ˈаɪɚn is a Chemical element with the symbol Fe (ferrum and Atomic number 26 9 mg 7% Sodium  70 mg 5%
Not including 37% bones. For sodium chloride in the diet see Salt. Sodium chloride, also known as common salt, table salt, or Halite, is a Excluding 13% skin and loose fat reduces fat content to 6%. Percentages are relative to US recommendations for adults. Reference Daily Intake (or Recommended Daily Intake ( RDI) is the daily dietary intake level of a nutrient which was considered (at the time they were defined to be sufficient

Chicken is the meat derived from the chicken. In modern English usage meat most often refers to Animal tissue used as food mostly Skeletal muscle and associated Fat, but it may also refer The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from It is the most common type of poultry in the world, and is frequently prepared as food in a large number of ways. Poultry is the category of Domesticated Birds which some humans keep for the purpose of collecting their eggs, or kill for their Meat and/or Food is any substance usually composed primarily of Carbohydrates Fats water and/or Proteins that can be eaten or drunk by an

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

History

Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Babylon was a City-state of ancient Mesopotamia, the remains of which can be found in present-day Al Hillah, Babil Province, Iraq ^[1] Chicken was one of the most common meats available in the Middle Ages. Medieval Cuisine includes the Foods eating habits and Cooking methods of various European cultures during the Middle Ages, a period 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. Eastern Hemisphere, also Eastern hemisphere or eastern hemisphere, is a geographical term for the half of the Earth that is east of the A capon is a Rooster whose reproductive organs were removed at a young age The chicken ( Gallus gallus, sometimes G gallus domesticus) is a domesticated Fowl which is traditionally believed to have descended from 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. Blancmange, (bləˈmɒnʒ or /bləˈmɑːndʒ/ also known as shape) is a sweet Dessert commonly made with Milk or Cream and Sugar A stew is a combination of Solid Food Ingredients that have been Cooked in Water or other water-based liquid typically by Simmering

U. S. chicken consumption increased during World War II due to a shortage of beef and pork. Beef is the Culinary name for Meat from Bovines especially domestic Cattle (cows Pork' is the Culinary name for Meat from the domestic Pig ( Sus scrofa) often specifically the fresh meat but can be used as an all-inclusive ^[2] Chicken was the favorite food of Winston Churchill. In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy or B. Veal is the Meat of Bovine Spongiform Encephalopathy ( BSE) commonly known as Mad-Cow Disease ( MCD) is a fatal Neurodegenerative disease in Cattle S. E. ^[3]

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. The Cornish, known as the Indian Game in its native country of England, is a breed of Chicken originating in the county of Cornwall. ^[4]

Chickens raised specifically for meat are called broilers. A broiler is a type of Chicken or Turkey raised specifically for Meat production 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. A capon is a Rooster whose reproductive organs were removed at a young age Castration (also referred to as Gelding, Neutering, Fixing, orchiectomy, and orchidectomy is any action surgical, chemical For this reason, they are considered a delicacy and were particularly popular in the Middle Ages.

Edible components

Typically, the muscle tissue (breast, legs, thigh, etc), livers, hearts, and gizzard are processed for food. The liver is a vital organ in the human body and is present in Vertebrates and some other animals The heart is a muscular organ in all Vertebrates responsible for pumping Blood through the Blood vessels by repeated rhythmic The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ in the digestive tract found in Birds Reptiles Chicken feet are commonly eaten, especially in French and Chinese cuisine. Chicken feet are a part of Chicken that is eaten in Chinese and South African 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. An egg is a round or oval body laid by the female of many animals consisting of an Ovum surrounded by layers of Membranes and an outer casing which acts to nourish

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.

Cooking

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. Salmonella is a Genus of rod-shaped Gram-negative enterobacteria that causes Typhoid fever, Paratyphoid fever Temperature, or doneness, is a description of how thoroughly cooked a cut of meat is based on the color juiciness and internal temperature when served ( Can't see the fonts? Ethiopian cuisine characteristically consists of spicy vegetable and meat dishes usually in the form of wot (With a hard 't' noise, a thick Chinese cuisine ( Traditional Chinese: 中國菜 Simplified Chinese: 中国菜 originated from the various regions of China and has become widespread in

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. Baking is the technique of prolonged Cooking of Food by dry heat acting by conduction, and not by radiation, normally in an Oven, Frying is the Cooking of food in Oil or Fat, a technique that originated in ancient Egypt around 2500BC Today, chickens are also cooked by deep frying and prepared as fast food as Fried Chicken, chicken nuggets or Buffalo wings. Deep frying is a Cooking method in which food is submerged in hot oil or Fat. Fast food is the term given to food that can be prepared and served very quickly Fried chicken (also referred to as Southern Fried chicken) is chicken which is dipped in a Breading mixture and then deep fried, pan A Chicken nugget is either whole or composed from a paste of finely minced chicken and sometimes purposefully added chicken skin which is then coated in batter or Buffalo wings, chicken wings, hot wings or wings are Chicken wing sections (called Wings or "flats" and drummettes

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. 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. A sandwich is a food item made of two or more slices of Bread with one or more layers of a filling

While chicken bones are not edible, they can be simmered with vegetables and herbs for several hours to make chicken stock. Stock is a flavoured liquid It forms the basis of many dishes particularly Soups and Sauces Stock is prepared by simmering various ingredients in water including

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.

References

External links

• Chilly chicken Recipe Tamil
• Foodnetwork.com page on use of chicken in cooking
• US government fact sheet on chicken as food
• Safe preparation of chicken and recipes

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