Flour Clip Art Guinea Pig Cut Into Four Sections Fried

Type of meat

Chicken

Whole chickens for sale in a public market place, Mazatlan, Sinaloa, Mexico
Course	Starter, main meal, side dish
Serving temperature	Hot and cold
Cookbook: Chicken Media: Chicken

Craven, broiler, meat and skin, cooked, stewed

Nutritional value per 100 m (3.5 oz)
Energy	916 kJ (219 kcal)
Carbohydrates	0.00 yard
Fat	12.56 g
Saturated	3.500 g
Monounsaturated	four.930 g
Polyunsaturated	2.740 g
Protein	24.68 thou
Tryptophan	0.276 g
Threonine	1.020 g
Isoleucine	one.233 g
Leucine	one.797 g
Lysine	2.011 1000
Methionine	0.657 k
Cystine	0.329 g
Phenylalanine	0.959 g
Tyrosine	0.796 g
Valine	ane.199 yard
Arginine	one.545 g
Histidine	0.726 g
Alanine	1.436 g
Aspartic acrid	2.200 yard
Glutamic acid	3.610 g
Glycine	1.583 thousand
Proline	1.190 m
Serine	0.870 grand
Vitamins	Quantity %DV †
Vitamin A equiv.	vi% 44 μg
Pantothenic acid (Bv)	13% 0.667 mg
Minerals	Quantity %DV †
Iron	9% ane.16 mg
Sodium	4% 67 mg
Other constituents	Quantity
Water	63.93 g
Not including 35% basic
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using United states recommendations for adults. Source: USDA FoodData Key

Craven is the most mutual blazon of poultry in the world.^[1] Attributable to the relative ease and low cost of raising chickens—in comparing to mammals such as cattle or hogs—chicken meat (usually called just "chicken") and craven eggs have get prevalent in numerous cuisines.

Chicken can be prepared in a vast range of means, including baking, grilling, barbecuing, frying, and boiling. Since the latter one-half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthful than ruddy meat, with lower concentrations of cholesterol and saturated fat.^[2]

The poultry farming industry that accounts for chicken production takes on a range of forms across unlike parts of the world. In developed countries, chickens are typically subject area to intensive farming methods while less-adult areas raise chickens using more than traditional farming techniques. The Un estimates in that location to be xix billion chickens on World today, making them outnumber humans more than ii to one.^[3]

History

The modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent.^[4]

Chicken equally a meat has been depicted in Babylonian carvings from around 600 BC.^[v] Chicken was one of the most mutual meats available in the Middle Ages.^{[6] [vii]} For thousands of years, a number of different kinds of chicken accept been eaten across virtually of the Eastern hemisphere,^[8] including capons, pullets, and hens. It was ane of the bones ingredients in blancmange, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and saccharide.^[9]

In the Us in the 1800s, chicken was more expensive than other meats and it was "sought by the rich because [information technology is] so costly as to be an uncommon dish."^[10] Craven consumption in the U.Due south. increased during World War Ii due to a shortage of beef and pork.^[11] In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy (mad moo-cow disease).^[12]

• 

Breeding

Modernistic 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 fauna. The virtually common breeds of chicken consumed in the U.S. are Cornish and White Rock.^[13]

Chickens raised specifically for food are called broilers. In the U.South., broilers are typically butchered at a immature age. Modern Cornish Cross hybrids, for example, are butchered as early on as viii weeks for fryers and 12 weeks for roasting birds.^{[ citation needed ]}

Capons (castrated cocks) produce more and fattier meat. For this reason, they are considered a delicacy and were especially pop in the Centre Ages.^{[ commendation needed ]}

Edible components

Oven-roasted rosemary and lemon craven.

• Main
  • Chest: These are white meat and are relatively dry out. The breast has two segments which are sold together on bone-in breasts, but separated on boneless breasts:
    1. The "breast", when sold as boneless, and
    2. ii "tenderloin", located on each side between the breast meat and the ribs. These are removed from boneless breasts and sold separately as tenderloins.^[15]
  • Leg: Comprises two segments:
    1. The "drumstick"; this is dark meat and is the lower role of the leg,
    2. the "thigh"; also dark meat, this is the upper role of the leg.
  • Wing: Often served as a light meal or bar food. Buffalo wings are a typical example. Comprises 3 segments:
    1. the "drumette", shaped like a modest drumstick, this is white meat,
    2. the heart "apartment" segment, containing two bones, and
    3. the tip, often discarded.
• Other
  • Craven anxiety: These contain relatively footling meat, and are eaten mainly for the pare and cartilage. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean, Red china and Vietnam.
  • Giblets: organs such every bit the heart, gizzards, and liver may be included inside a butchered chicken or sold separately.
  • Caput: Considered a effeminateness in China, the caput is separate down the middle, and the brains and other tissue is eaten.
  • Kidneys: Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column.
  • Neck: This is served in diverse Asian dishes. It is stuffed to make helzel amidst Ashkenazi Jews.
  • Oysters: Located on the back, virtually the thigh, these small, round pieces of night meat are ofttimes considered to be a delicacy.^[sixteen]
  • Pygostyle (chicken's buttocks) and testicles: These are commonly eaten in Eastern asia and some parts of South East asia.
• By-products
  • Blood: Immediately subsequently slaughter, claret may be drained into a receptacle, which is so used in various products. In many Asian countries, the blood is poured into depression, cylindrical forms, and left to congeal into disc-similar cakes for sale. These are normally cut into cubes, and used in soup dishes.
  • Carcass: After the removal of the mankind, this is used for soup stock.^[17]
  • Chicken eggs: The most well-known and well-consumed byproduct.
  • Eye and gizzard: in Brazilian churrascos, chicken hearts are an often seen equally a delicacy.^[18]
  • Liver: This is the largest organ of the chicken, and is used in such dishes equally Pâté and chopped liver.
  • Schmaltz: This is produced by rendering the fat, and is used in various dishes.

Health

Chicken meat contains virtually two to three times every bit much polyunsaturated fat every bit most types of crimson meat when measured as weight pct.^[xix]

Craven generally includes depression fat in the meat itself (castrated roosters excluded). The fat is highly concentrated on the skin. A 100g serving of baked chicken breast contains 4 grams of fat and 31 grams of poly peptide, compared to 10 grams of fatty and 27 grams of protein for the aforementioned portion of baked, lean skirt steak.^{[20] [21]}

Utilize of Roxarsone in chicken product

In factory farming, chickens are routinely administered with the feed additive Roxarsone, an organoarsenic compound which partially decomposes into inorganic arsenic compounded in the flesh of chickens, and in their feces, which are often used as a fertilizer.^[22] The compound is used to control tum pathogens and promote growth. In a 2013 sample conducted past the Johns Hopkins School of Public Wellness of chicken meat from poultry producers that did not prohibit roxarsone, seventy% of the samples in the Usa had levels which exceeded the safety limits equally set by the FDA.^[23] The FDA has since revised its opinion on safety limits to inorganic arsenic in fauna feed by stating that "any new animal drug that contributes to the overall inorganic arsenic burden is of potential concern".^[24]

Antibiotic resistance

Information obtained by the Canadian Integrated Plan for Antimicrobial Resistance (CIPARS) "strongly indicates that cephalosporin resistance in humans is moving in lockstep with the use of the drug in poultry production". According to the Canadian Medical Clan Journal, the unapproved antibiotic ceftiofur is routinely injected into eggs in Quebec and Ontario to discourage infection of hatchlings. Although the data are contested by the industry, antibiotic resistance in humans appears to exist direct related to the antibiotic'due south use in eggs.^[25]

A recent written report past the Translational Genomics Research Plant showed that most half (47%) of the meat and poultry in United states grocery stores was contaminated with S. aureus, with more than half (52%) of those bacteria resistant to antibiotics.^[26] Furthermore, as per the FDA, more 25% of retail craven is resistant to five or more different classes of antibiotic treatment drugs in the United States.^[27] An estimated 90–100% of conventional chicken contains, at least, one form of antibiotic resistance microorganism, while organic chicken has been plant to accept a lower incidence at 84%.^{[28] [29]}

Fecal matter contamination

In random surveys of chicken products across the The states in 2012, the Physicians Committee for Responsible Medicine plant 48% of samples to contain fecal matter. On well-nigh commercial chicken farms, the chickens spend their entire life standing in, lying on, and living in their own manure, which is somewhat mixed in with the bedding material (due east.1000., sawdust, wood shavings, chopped straw, etc.).

During aircraft from the concentrated creature feeding operation farm to the abattoir, the chickens are usually placed inside aircraft crates that usually take slatted floors. Those crates are then piled five to x rows high on the ship truck to the shambles. During shipment, the chickens tend to defecate, and that chicken manure tends to sit inside the crowded cages, contaminating the feathers and skin of the chickens, or rains downward upon the chickens and crates on the lower levels of the send truck. By the time the truck gets to the abattoir, about chickens have had their pare and feathers contaminated with carrion.

There is besides fecal matter in the intestines. While the slaughter process removes the feathers and intestines, only visible fecal affair is removed.^[30] The loftier speed automated processes at the abattoir are non designed to remove this fecal contamination on the feather and skin. The high speed processing equipment tend to spray the contamination around to the birds going down the processing line, and the equipment on the line itself. At one or more points on about abattoirs, chemical sprays and baths (east.g., bleach, acids, peroxides, etc.) are used to partially rinse off or kill this bacterial contamination. Unfortunately, the fecal contamination, once it has occurred, especially in the various membranes betwixt the skin and musculus, is impossible to completely remove.

With slaughter lines processing up to 140 birds per minute, condom inspectors practise non have adequate time to properly examine visible fecal thing.^[31] The USDA is currently allowing some abattoirs to procedure at unlimited line speeds (i.e., in excess of 140 birds per minute), further exacerbating the fecal contagion issue.

Marketing and sales

Chicken is sold both as whole birds and broken downward into pieces.

In the United Kingdom, juvenile chickens of less than 28 days of age at slaughter are marketed equally poussin. Mature chicken is sold as small-scale, medium or large.

In the United States, whole mature chickens are marketed as fryers, broilers, and roasters. Fryers are the smallest size (2.5-iv lbs dressed for sale), and the most common, every bit chicken reach this size speedily (about 7 weeks). Broilers are larger than fryers. Roasters, or roasting hens, are the largest chickens unremarkably sold (three–5 months and six-eight lbs) and are typically more expensive. Fifty-fifty larger and older chickens are called stewing chickens just these are no longer ordinarily found commercially. The names reverberate the most advisable cooking method for the surface area to volume ratio. Equally the size increases, the volume (which determines how much heat must enter the bird for information technology to exist cooked) increases faster than the surface area (which determines how fast heat can enter the bird). For a fast method of cooking, such every bit frying, a small bird is appropriate: frying a big piece of chicken results in the inside beingness undercooked when the outside is ready.

Chicken is as well sold broken down into pieces. Such pieces commonly come from smaller birds that would qualify as fryers if sold whole. Pieces may include quarters, or fourths of the chicken. A chicken is typically cut into 2 leg quarters and two breast quarters. Each quarter contains two of the commonly available pieces of chicken. A leg quarter contains the thigh, drumstick and a portion of the back; a leg has the back portion removed. A breast quarter contains the chest, wing and portion of the dorsum; a breast has the back portion and wing removed. Pieces may be sold in packages of all of the aforementioned pieces, or in combination packages. Whole chicken cutting up refers to either the entire bird cut into 8 individual pieces. (8-piece cut); or sometimes without the back. A nine-slice cutting (usually for fast food restaurants) has the tip of the chest cutting off before splitting. Pick of the chicken, or similar titles, refers to a package with but some of the craven pieces, typically the breasts, thighs, and legs without wings or back. Thighs and breasts are sold boneless or skinless. Craven livers and gizzards are usually available packaged separately. Other parts of the chicken, such as the cervix, feet, combs, etc. are not widely bachelor except in countries where they are in demand, or in cities that cater to ethnic groups who favor these parts.

Worldwide, there are many fast food eating house chains that sell exclusively or primarily poultry products including KFC (global), Red Rooster (Commonwealth of australia), Hector Chicken (Belgium) and CFC (Indonesia). Most of the products on the menus in such eateries are fried or breaded and are served with french fries.

Cooking

Raw craven may contain Salmonella. The safe minimum cooking temperature recommended by the U.S. Department of Health & Man Services is 165 °F (74 °C) to prevent foodborne illness because of bacteria and parasites.^[32] Withal, in Japan raw chicken is sometimes consumed in a dish called torisashi , which is sliced raw chicken served in sashimi style. Another preparation is toriwasa which is lightly seared on the outsides while the inside remains raw.^[33]

Chicken tin can be cooked in many ways. It can exist made into sausages, skewered, put in salads, traditionally grilled or by using electric grill, breaded and deep-fried, or used in diverse curries. There is meaning variation in cooking methods among cultures. Historically common methods include roasting, blistering, broasting, and frying. Western cuisine often has chicken prepared by deep frying for fast foods such every bit fried chicken, craven nuggets, craven lollipops or Buffalo wings. They are likewise frequently grilled for salads or tacos.

Chickens often come with labels such as "roaster", which suggest a method of cooking based on the type of chicken. While these labels are but suggestions, ones labeled for stew often do not do well when cooked with other methods.^[34]

Some chicken breast cuts and processed chicken chest products include the moniker "with rib meat". This is a misnomer, as it refers to the pocket-sized piece of white meat that overlays the scapula, removed along with the breast meat. The breast is cut from the chicken and sold every bit a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in craven franks, for case. Chest meat is oftentimes sliced thinly and marketed as chicken slices, an easy filling for sandwiches. Often, the tenderloin (pectoralis minor) is marketed separately from the breast (pectoralis major). In the U.s.a., "tenders" can be either tenderloins or strips cutting from the breast. In the UK the strips of pectoralis minor are called "chicken mini-fillets".

Chicken bones are hazardous to wellness as they tend to break into sharp splinters when eaten, just they can be simmered with vegetables and herbs for hours or even days to make chicken stock.

In Asian countries it is possible to buy basic solitary as they are very pop for making craven soups, which are said to be healthy. In Australia the rib cages and backs of chickens afterward the other cuts have been removed are frequently sold cheaply in supermarket delicatessen sections every bit either "chicken frames" or "chicken carcasses" and are purchased for soup or stock purposes.

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• 

  Roasted chicken with vegetable chowder sauce

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  Chicken with mushrooms, tomatoes and spices

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  Oven roasted chicken with potatoes

• 

• 

  A meal consisting of craven served with carrots and rice.

• 

  Chicken sizzler is served on high temperature in heavy wood utensils.

Freezing

Raw craven maintains its quality longer in the freezer, as moisture is lost during cooking.^[37] In that location is little change in nutrient value of craven during freezer storage.^[37] For optimal quality, even so, a maximal storage time in the freezer of 12 months is recommended for uncooked whole craven, nine months for uncooked chicken parts, 3 to 4 months for uncooked craven giblets, and iv months for cooked craven.^[37] Freezing does not unremarkably cause color changes in poultry, but the bones and the meat near them tin become dark. This bone darkening results when pigment seeps through the porous basic of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.^[37]

It is safe to freeze craven directly in its original packaging, but this type of wrap is permeable to air and quality may diminish over time. Therefore, for prolonged storage, it is recommended to overwrap these packages.^[37] Information technology is recommended to freeze unopened vacuum packages as is.^[37] If a package has accidentally been torn or has opened while food is in the freezer, the nutrient is nevertheless safe to utilize, but it is still recommended to overwrap or rewrap information technology.^[37] Chicken should exist away from other foods, so if they begin to thaw, their juices will not drip onto other foods.^[37] If previously frozen chicken is purchased at a retail shop, it tin be refrozen if it has been handled properly.^[37]

Chicken can be cooked or reheated from the frozen state, only it will take approximately 1 and a half times as long to cook, and any wrapping or absorbent paper should exist discarded. There are three generally accustomed safe methods of reheating frozen craven: in the refrigerator, in common cold h2o, or using a microwave oven.^[38] These methods are endorsed by the FDA as safe, every bit they minimize the run a risk of bacterial growth.^[37] Bacteria survives but does not abound in freezing temperatures. However, if frozen cooked foods are not defrosted properly and are not reheated to temperatures that kill bacteria, chances of getting a foodborne illness greatly increase.^[39]

Come across also

• Barbecue craven
• Battery cage
• Bush-league legs
• Chickens as pets
• Chicken soup
• Chicken tabaka
• Craven patty
• List of craven dishes
• Poultry farming
• Woody breast

References

1. ^ "FAOSTAT: Production_LivestockPrimary_E_All_Data". Food and Agriculture Organization. 2014. Retrieved fourteen March 2017.
2. ^ "Eat More Chicken, Fish and Beans". www.middle.org.
3. ^ "How many chickens on Earth?". cnn.com.
4. ^ Eriksson J, Larson 1000, Gunnarsson U, Bed'hom B, Tixier-Boichard M, et al. (2008) Identification of the Yellowish Skin Gene Reveals a Hybrid Origin of the Domestic Chicken. PLoS Genet 23 January 2008.
5. ^ Chicken facts and origins at Poultrymad
6. ^ Slavin, Philip (2009). "Chicken Husbandry in Belatedly-Medieval Eastern England: c. 1250-1400". Anthropozoologica. 44 (2): 36. doi:x.5252/az2009n2a2. S2CID 54596878 – via Academia.edu. Chicken meat constituted an important part of everyday nutrition, and it was afforded past virtually every social stratum both in England and the Continent.
7. ^ Scully, Terence (1995). The Art of Cookery in the Middle Ages. Woodbridge, United kingdom: The Boydell Printing. p. 29. Craven and craven eggs were, so equally now, vital staples. In part this was due to a perception that both of these foodstuffs were endowed with qualities that made them both nutritious and readily digestible. In role, likewise, their popularity derived from their ubiquitous availability, and hence their relative affordability.
8. ^ Twitty, Michael Due west. (2011). "Chickens". In Katz-Hyman, Martha B.; Rice, Kym S. (eds.). World of a Slave: Encyclopedia of the Fabric Life of Slaves in the U.s.. Santa Barbara: Greenwood. p. 108. ISBN978-0313349423. In aboriginal times, the chicken spread widely beyond the Eastern Hemisphere, arriving in Africa from various points east and due north.
9. ^ Adler, Tamar (26 May 2016). "Trembling Earlier Blancmange". The New York Times. ISSN 0362-4331. Retrieved 28 Dec 2018. I like the economy of its ingredient list, fifty-fifty in medieval versions: almond milk, chicken, sugar, rosewater. In the mid-17th century, the chicken — wearied by the centuries of labor — dropped out, replaced by the thickener isinglass, then sea moss or cornstarch or gelatin. Just it stayed elementary.
10. ^ Rude, Emelyn. "How Chicken Conquered the American Dinner Plate". First We Feast . Retrieved 25 August 2016.
11. ^ Poultry Farming Archived 18 March 2007 at the Wayback Car, The History Channel. 2 March 2007.
12. ^ "BBC survey another blow confronting UK craven". FoodProductionDaily.com. Archived from the original on 28 September 2007. Retrieved 11 July 2007.
13. ^ Focus On: Chicken Archived 19 May 2004 at the Wayback Machine, USDA. 2 March 2007.
14. ^ Peggy Trowbridge Filippone. "Buffalo Wings History - The origins of Buffalo Chicken Wings". Virtually.com. Retrieved 20 January 2008.
15. ^ "What is a Chicken Tenderloin?". 4thegrill.com . Retrieved 7 April 2021.
16. ^ "How to Cleave Chicken and Turkey". Cooks.com . Retrieved 20 May 2010.
17. ^ Brown, Alton. "Chicken Stock". Food Network . Retrieved 16 August 2016.
18. ^ "Brazilian barbecued chicken hearts". Bite.co.nz . Retrieved 28 July 2014.
19. ^ "Feinberg School > Nutrition > Nutrition Fact Sheet: Lipids, Northwestern University". Archived from the original on twenty July 2011. Retrieved 9 April 2011.
20. ^ "Diet Facts - 100g Craven Chest". self.com.
21. ^ "Diet Facts - 100g Lean Brim Steak". self.com.
22. ^ ""Arsenic In Chicken Production", Chemical & Technology News, April 9, 2007, Volume 85, Number 15, pages 34-35". acs.org.
23. ^ Nachman, Keeve E.; Baron, Patrick A.; Raber, Georg; Francesconi, Kevin A.; Navas-Acien, Ana; Honey, David C. (i July 2013). "Roxarsone, inorganic arsenic, and other arsenic species in chicken: a U.S.-based market basket sample". Ecology Health Perspectives. 121 (7): 818–824. doi:x.1289/ehp.1206245. ISSN 1552-9924. PMC3701911. PMID 23694900.
24. ^ Kawalek, JC (x February 2011). "Provide information on various arsenic species present in broilers treated with roxarsone: Comparing with untreated birds" (PDF). The Food and Drug Administration. The Food and Drug Administration. Retrieved 2 February 2016.
25. ^ Gulli, Cathy (17 June 2009). "Playing chicken with antibiotics Antibiotics injected into chicken eggs is making Canadians resistant to meds". Maclean'due south Mag. Retrieved 24 June 2009.
26. ^ "U.s. Meat and Poultry Is Widely Contaminated With Drug-Resistant Staph Bacteria". sciencedaily.com.
27. ^ "Retail Meat Written report" (PDF). National Antimicrobial Resistance Monitoring Organisation. Food and Drug Safety Assistants. 2012. Retrieved 21 December 2015.
28. ^ Cohen Stuart, James; van den Munckhof, Thijs; Voets, Guido; Scharringa, Jelle; Fluit, Advertising; Hall, Maurine Leverstein-Van (fifteen March 2012). "Comparison of ESBL contamination in organic and conventional retail chicken meat". International Periodical of Nutrient Microbiology. 154 (3): 212–214. doi:10.1016/j.ijfoodmicro.2011.12.034. ISSN 1879-3460. PMID 22260927.
29. ^ Folster, J. P.; Pecic, K.; Singh, A.; Duval, B.; Rickert, R.; Ayers, S.; Abbott, J.; McGlinchey, B.; Bauer-Turpin, J. (1 July 2012). "Characterization of extended-spectrum cephalosporin-resistant Salmonella enterica serovar Heidelberg isolated from food animals, retail meat, and humans in the U.s. 2009". Foodborne Pathogens and Disease. 9 (7): 638–645. doi:10.1089/fpd.2012.1130. ISSN 1556-7125. PMC4620655. PMID 22755514.
30. ^ The Physicians Committee for Responsible Medicine (April 2012). "Fecal Contamination in Retail Chicken Products". Retrieved 16 Dec 2015.
31. ^ Bilgili, S. F. (1 February 1999). "Contempo advances in electrical stunning". Poultry Scientific discipline. 78 (ii): 282–286. doi:10.1093/ps/78.2.282. ISSN 0032-5791. PMID 10051043.
32. ^ "Safety Minimum Cooking Temperatures". U.S. Department of Health & Human Services. Retrieved 28 February 2014.
33. ^ "Torisashi and Toriwasa". Seafco. Inc. Archived from the original on 28 February 2014. Retrieved 28 February 2014.
34. ^ How to Purchase: 5 Things to Go along in Heed Archived 2 March 2007 at the Wayback Machine, Food Network. two March 2007.
35. ^ "Robin Cook's chicken tikka masala speech". The Guardian. London. 25 Feb 2002. Retrieved 19 April 2001.
36. ^ Colleen Taylor Sen (xv November 2009). Back-scratch: A Global History. Reaktion Books. ISBN978-i-86189-704-6.
37. ^ ^{a b c d e f g h i j} Dwelling house / Fact Sheets / Safe Nutrient Handling / Freezing and Food Safety from USDA Food Safety and Inspection Service. Concluding Modified: three June 2010.
38. ^ How to Defrost Chicken: Three Safe Methods Archived xxx Nov 2020 at the Wayback Machine Last Modified: 27 March 2016.
39. ^ Julie, Garden-Robinson (January 2012). "Nutrient Safety Basics" (PDF). NDSU Extension Service . Retrieved 1 April 2016.

External links

• Foodnetwork.com page on utilize of chicken in cooking
• US authorities fact sheet on chicken as nutrient

cogginsthetting.blogspot.com

Source: https://en.wikipedia.org/wiki/Chicken_as_food

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