Chicken as food
Babylonian carvings from around 600 BC depict chicken as a meat source. The modern chicken descends from red junglefowl hybrids raised thousands of years ago in the northern Indian subcontinent. Eriksson J, Larson G, Gunnarsson U, Bed'hom B, Tixier-Boichard M, et al. (2008) identified this hybrid origin in PLoS Genet on the 23rd of January 2008. Chicken became one of the most common meats available during the Middle Ages across the Eastern Hemisphere. Capons, pullets, and hens were eaten for thousands of years by diverse cultures. Blancmange was a basic ingredient stew made with chicken, fried onions, milk, spices, and sugar. In the United States during the 1800s, chicken cost more than other meats and remained an uncommon dish sought only by the rich. Consumption increased significantly during World War II due to shortages of beef and pork. European consumption of chicken overtook that of beef and veal in 1996 following consumer awareness of bovine spongiform encephalopathy. The United Nations estimated there were 19 billion chickens on Earth in 2011, outnumbering humans more than two to one.
Modern varieties like the Cornish Cross are bred specifically for meat production with emphasis on feed-to-meat ratios. The most common breeds consumed in the U.S. include Cornish and White Rock according to USDA data from the 2nd of March 2007. Chickens raised for food are called broilers and typically butchered at young ages in America. Modern Cornish Cross hybrids reach slaughter weight as early as 8 weeks for fryers or 12 weeks for roasting birds. Capons produce more fattier meat and were considered a delicacy particularly popular in the Middle Ages. Poultry farming takes various forms across different parts of the world today. Developed countries subject chickens to intensive farming methods while less-developed areas use traditional techniques. The poultry industry accounts for massive global production numbers. In 2021, 357 million tonnes of meat were produced worldwide representing a 53% increase since 2000. Chicken meat represented more than half that growth and became the most produced type ahead of pig meat.
Breast meat is white and relatively dry containing two segments sold together bone-in or separated boneless. Two tenderloins sit between breast meat and ribs removed separately when selling boneless breasts. Leg comprises drumstick dark meat lower part plus thigh also dark meat upper section. Wings often serve as light meals or bar food with Buffalo wings invented in Buffalo New York as typical example. Wing contains three segments: drumette shaped like small drumstick white meat; middle flat segment with two bones called wingette; tip often discarded or used for stock. Chicken feet contain little meat eaten mainly for skin and cartilage common fare in Caribbean China and Vietnam though exotic in Western cuisine. Giblets include heart gizzards and liver found inside butchered chicken or sold separately. Head considered delicacy in China split down middle with brain and tissue eaten. Kidneys remain in broiler carcasses found deep pockets on vertebral column sides. Neck served in Asian dishes stuffed to make helzel among Ashkenazi Jews or prepared as Chicken Neck Tiniim from Nueva Ecija blending black pepper garlic pineapple soy sauce cheese butter minced garlic. Oysters located back near thigh small round pieces dark meat often considered delicacy.
Chicken meat contains about two to three times more polyunsaturated fat than most red meats by weight percentage. Raw chicken breast holds minimal fat compared to beef flank steak which has higher concentrations. Roxarsone organoarsenic compound routinely administered feed additive partially decomposes into inorganic arsenic compounded flesh feces used fertilizer. Johns Hopkins School of Public Health 2013 sample showed 70% US samples exceeded FDA safety limits when producers did not prohibit roxarsone. FDA revised stance stating any new animal drug contributing overall inorganic arsenic burden potential concern. Manufacturers voluntarily withdrew approval for roxarsone plus two other arsenic poultry drugs September 2013. Final remaining arsenic drug nitarsone banned end 2015. Canadian Integrated Program for Antimicrobial Resistance data strongly indicates cephalosporin resistance humans moving lockstep with drug use poultry production. Unapproved antibiotic ceftiofur routinely injected eggs Quebec Ontario discourage hatchling infection. Translational Genomics Research Institute study showed nearly half 47% meat poultry US grocery stores contaminated S. aureus over half 52% bacteria resistant antibiotics. More than 25% retail chicken United States resistant five or more classes antibiotic treatment drugs. Estimated 90, 100% conventional chicken contains at least one form antibiotic resistance microorganism organic chicken lower incidence 84%. Physicians Committee Responsible Medicine found 48% samples contain fecal matter random surveys chicken products United States 2012.
Juvenile chickens less than 28 days age slaughter marketed poussin United Kingdom. Mature chicken sold small medium large categories United States fryers broilers roasters. Fryers smallest size 2.5-4 lbs dressed sale most common reach size quickly about 7 weeks. Broilers larger fryers Roasters largest commonly sold 3, 5 months 6, 8 lbs typically expensive. Larger older chickens called stewing chickens no longer usually found commercially. Names reflect appropriate cooking method surface area volume ratio fast method frying small bird appropriate. Large piece inside undercooked outside ready. Whole mature chickens broken pieces quarters fourths chicken cut two leg quarters two breast quarters. Leg quarter thigh drumstick portion back; leg back portion removed. Breast quarter breast wing portion back; breast back portion wing removed. Packages all same pieces combination packages whole chicken cut eight individual pieces nine-piece cut tip breast split fast food restaurants. Thighs breasts boneless skinless livers gizzards packaged separately neck feet combs widely available except countries demand cities cater ethnic groups favor parts. Worldwide many fast food restaurant chains sell exclusively primarily poultry including KFC global Red Rooster Australia Hector Chicken Belgium CFC Indonesia. Most products menus fried breaded served french fries.
Raw chicken may contain Salmonella bacteria parasites safe minimum cooking temperature recommended U.S. Department Health Human Services prevent foodborne illness. Japan sometimes consume raw chicken dish sliced sashimi style another preparation lightly seared outsides inside remains raw. Chicken made sausages skewered salads traditionally grilled electric grill breaded deep-fried various curries significant variation methods cultures. Historically common methods roasting baking broasting frying Western cuisine frequently prepared deep frying fast foods fried chicken nuggets lollipops Buffalo wings often grilled salads tacos Eastern cuisine marination especially Philippine adobo. Labels suggest method based type chicken suggestions ones labeled stew do not well cooked other methods. Some breast cuts processed products include moniker with rib meat misnomer refers small piece white meat overlays scapula removed breast meat. Breast cut sold solid leftover true rib meat stripped bone mechanical separation use chicken franks. Breast meat sliced thinly marketed slices easy filling sandwiches tenderloin pectoralis minor marketed separately breast pectoralis major US tenders either tenderloins strips cut breast UK strips pectoralis minor called chicken mini-fillets. Bones hazardous health break sharp splinters eaten simmer vegetables herbs hours days make stock Asian countries possible buy bones alone popular making soups said healthy Australia rib cages backs chickens after cuts removed frequently sold cheaply supermarket delicatessen sections chicken frames carcasses purchased soup stock purposes.
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Common questions
When did Babylonian carvings first depict chicken as a meat source?
Babylonian carvings from around 600 BC depict chicken as a meat source. This historical evidence establishes the early use of chickens for food in ancient civilizations.
What is the origin of the modern chicken breed?
The modern chicken descends from red junglefowl hybrids raised thousands of years ago in the northern Indian subcontinent. Eriksson J, Larson G, Gunnarsson U, Bed'hom B, Tixier-Boichard M, et al. identified this hybrid origin in PLoS Genet on the 23rd of January 2008.
How many chickens were estimated to be on Earth in 2011?
The United Nations estimated there were 19 billion chickens on Earth in 2011. This population outnumbered humans more than two to one at that time.
Which chicken breeds are most common in the United States according to USDA data?
The most common breeds consumed in the U.S. include Cornish and White Rock according to USDA data from the 2nd of March 2007. Modern varieties like the Cornish Cross are bred specifically for meat production with emphasis on feed-to-meat ratios.
When was roxarsone banned as an arsenic poultry drug in the United States?
Manufacturers voluntarily withdrew approval for roxarsone plus two other arsenic poultry drugs September 2013. Final remaining arsenic drug nitarsone was banned end 2015 following FDA revised stance regarding inorganic arsenic burden.