Chicken fast recipes without proper consent is not allowed. Percentages are roughly approximated using US recommendations for adults.

Chicken is the most common type of poultry in the world. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. 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. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC.

Chicken was one of the most common meats available in the Middle Ages. In the United States in the 1800s, chicken was more expensive than other meats and it was “sought by the rich because so costly as to be an uncommon dish. World War II due to a shortage of beef and pork. The United States Department of Agriculture classifies cuts of poultry in a manner similar to beef.

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 U. Chickens raised specifically for food are called broilers. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds.

For this reason, they are considered a delicacy and were particularly popular in the Middle Ages. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Buffalo wings, invented in Buffalo, New York, are chicken wings that are generally deep-fried then coated or dipped in a sauce. They are now a staple in the cuisine of the United States. Main Breast: These are white meat and are relatively dry. These are removed from boneless breasts and sold separately as tenderloins.