Chicken Recipe: Chicken as a food
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Chicken is the most common type of poultry in the world.
In developed countries, chickens are usually subject to intensive farming methods.
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.[citation needed]
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.
In
the United States in the 1800s, chicken was more expensive than other meats and
it was "sought by the rich because [it is] so costly as to be an uncommon
dish." Chicken consumption in the United States increased during World War
II due to a shortage of beef and pork. In Europe, consumption of chicken
overtook that of beef and veal in 1996, linked to consumer awareness of Bovine
spongiform encephalopathy (mad cow disease)
Chicken
meat contains about two to three times as much polyunsaturated fat than most
types of red meat when measured as weight percentage.
Chicken
generally includes low 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 protein, compared to 10 grams of
fat and 27 grams of protein for the same portion of broiled, lean skirt steak.
However,
according to a 2006 Harvard School of Public Health study of 135,000 people,
people who ate grilled skinless chicken 5 or more times a week had a 52 percent
higher chance of developing bladder cancer compared to people who did not.
However, such strong associations were not found in individuals regularly
consuming chicken with skin intact.
Raw
chicken may contain salmonella. The safe minimum cooking temperature
recommended by the U.S. Department of Health & Human Services is 165 °F (74
°C) to prevent foodborne illness because of bacteria and parasites. However, 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.
Chicken
can be cooked in many ways. It can be made into sausages, skewered, put in
salads, traditionally grilled or by using electric grill, breaded and
deep-fried, or used in various curries. There is significant variation in
cooking methods amongst cultures. Historically common methods include roasting,
baking, broasting, and frying. Western cuisine frequently has chicken prepared
by deep frying for fast foods such as fried chicken, chicken nuggets, chicken
lollipops or Buffalo wings. They are also often 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 only suggestions,
ones labeled for stew often do not do well when cooked with other methods.
Some
chicken breast cuts and processed chicken breast products include the moniker
"with rib meat". This is a misnomer, as it is the small piece of
white meat that overlays the scapula, and is removed with the breast meat. The
breast is cut from the chicken and sold as a solid cut, while the leftover
breast and true rib meat is stripped from the bone through mechanical
separation for use in chicken franks, for example. Breast meat is often 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 US, "tenders" can be either tenderloins or
strips cut from the breast. In the UK the strips of pectoralis minor are called
"chicken mini-fillets".
Chicken
bones are hazardous to health as they tend to break into sharp splinters when
eaten, but 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 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.
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