Chicken meat

Chicken meat is a type of poultry that is widely consumed worldwide. It is derived from the chicken (Gallus gallus domesticus), a subspecies of the red junglefowl. Chicken meat is a common source of protein and is included in various cuisines across the globe.

History

The domestication of chickens is believed to have occurred in Southeast Asia around 7,400 years ago. The practice spread to the Indus Valley Civilization and later to the Mediterranean region. Chickens were initially raised for cockfighting and religious rituals, but their meat and eggs eventually became important food sources.

Production

Chicken farming involves several stages, including breeding, hatching, rearing, and slaughtering. The broiler chicken is the most common breed raised for meat. These chickens are typically slaughtered at around seven weeks of age.

Nutrition and health

Chicken meat is a good source of protein, vitamin B12, and zinc. It is lower in saturated fat than red meat, making it a popular choice for those following a healthy diet. However, it can also be a source of foodborne illness if not properly cooked.

Culinary uses

Chicken meat can be cooked in a variety of ways, including roasting, grilling, frying, and boiling. It is a staple in many cuisines, from the fried chicken of the Southern United States to the chicken tikka masala of the United Kingdom.

See also

• Poultry farming
• Chicken as food
• Broiler