Airline chicken

Airline chicken is a specific cut of chicken used primarily in the food service industry, particularly for high-end restaurants and airline meals. The term "airline chicken" is a reference to the cut's popularity in in-flight meals during the mid-20th century.

History

The term "airline chicken" was coined in the United States during the 1960s. At this time, airlines were seeking to improve the quality of their in-flight meals in order to attract more customers. The airline chicken cut, which includes a portion of the breast and wing, was seen as a more appealing option than other cuts of chicken.

Preparation

The airline chicken cut is made by cutting a chicken breast with the first joint of the wing still attached. This results in a piece of chicken that has a uniform thickness, which allows it to cook evenly. The wing bone is typically left in place, which can enhance the flavor of the chicken during cooking.

Use in Cuisine

Airline chicken is often used in high-end restaurants due to its uniform size and shape, which makes it ideal for presentation purposes. It is also commonly used in airline meals due to its ability to retain moisture during the cooking process, which can help to prevent the chicken from drying out during the flight.

See Also

• Chicken as food
• Food service industry
• In-flight meal

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