Chicken as food
Chicken as food
Chicken (/ˈtʃɪkɪn/) is a type of poultry that is commonly consumed worldwide due to its versatile nature and high protein content. The term "chicken" is derived from the Old English cicen, which means a young fowl, a chick, in the broader sense.
History
The domestication of chicken dates back to at least 2000 B.C in Asia. The chicken as a food source spread across the world with trade and exploration, becoming a staple in many cultures' diets.
Preparation and Cooking
Chicken can be prepared in a variety of ways including roasting, baking, grilling, frying, and boiling. It is often marinated or seasoned before cooking to enhance its flavor. Parts of a chicken that are commonly consumed include the breast, thigh, wing, and drumstick.
Nutrition
Chicken is a good source of protein, vitamin B12, vitamin D, iron, and zinc. It is also low in saturated fat when the skin is removed.
Health Concerns
Consuming undercooked chicken can lead to foodborne illnesses such as salmonella and campylobacter infection. It is therefore important to ensure that chicken is cooked thoroughly before consumption.
Cultural Significance
Chicken dishes are prominent in many cultures' cuisines, including Chinese cuisine, Indian cuisine, American cuisine, and more. Some popular chicken dishes include chicken tikka masala, fried chicken, chicken soup, and chicken salad.
External links
- Medical encyclopedia article on Chicken as food
- Wikipedia's article - Chicken as food
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