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[[File:Max's Roasted Chicken - Evan Swigart.jpg|thumb|Roast chicken]]
[[File:BBQJerk Chicken.jpg|thumb|[[Jamaican|Jamaican]] jerk chicken]]
[[File:Hainanese Chicken from Chicken Hot Pot.jpg|thumb|Hoinanese Chicken]]
'''[[Chicken]]''' is the most common type of [[poultry]] around the world. It is prepared in a number ways, including [[boiling]], [[baking]], [[frying]] and [[grilling]]. Prepared chicken became a staple for [[fast food]] in the second half of the 20th century. Chicken is often said to be more healthful than [[red meat]]. It has less [[cholesterol]] and [[saturated fat]].

Chicken as a [[meat]] first began in [[Babylon]]ian carvings from around 600 BC.<ref>{{cite web|title=The Chicken Facts and Origins|publisher=Poultrymad|url=http://www.poultrymad.co.uk/chicken-facts/index.html|access-date=May 14, 2021}}</ref> Chicken was one of the most common meats available during the [[Middle Ages]].<ref>{{cite web|title=Chicken Husbandry in Late Medieval Eastern England|publisher=Academia|url=https://www.academia.edu/3346663|access-date=May 14, 2021}}</ref>

In the [[United States]] in the 1800s, chicken was more expensive than other meats.<ref>{{cite web|title=How Chicken Conquered the American Dinner Plate|publisher=First We Feast|url=https://firstwefeast.com/features/2016/08/how-chicken-conquered-america|access-date=May 14, 2021|archive-date=May 15, 2021|archive-url=https://web.archive.org/web/20210515015442/https://firstwefeast.com/features/2016/08/how-chicken-conquered-america|url-status=dead}}</ref> Chicken consumption in the United States increased during [[World War II]] due to there not being enough [[beef]] and [[pork]]. In [[Europe]], chicken was more than that of beef and [[veal]] in 1996 because of the consumer awareness of [[mad cow disease]].<ref>{{cite news|title=BBC Survey Another Blow|publisher=Food Production Daily|url=http://www.foodproductiondaily.com/news/ng.asp?id=61941-poultry-e-coli-contamination|archive-url=https://web.archive.org/web/20070928092204/http://www.foodproductiondaily.com/news/ng.asp?id=61941-poultry-e-coli-contamination|access-date=May 14, 2021|archive-date=2007-09-28}}</ref>

Modern varieties of chicken, like the Cornish Cross, are bred specifically for meat production. The most common breeds of chicken consumed in the United States are the White Rock and the Cornish.<ref>{{cite news|title=Focus on Chicken|publisher=The United States Department of Agriculture|url=http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp|archive-url=https://web.archive.org/web/20040519004032/http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp|access-date=May 14, 2021|archive-date=2004-05-19}}</ref> 

Chickens raised mainly for food are called [[broiler]]s. In the United States, broilers are usually butchered at a young age.

== Edible parts of a chicken ==
===main===
*Breast: These are [[White meat#Poultry|white meat]] and are relatively dry. The breast has two segments which are sold together on bone-in breasts, but separated on boneless breasts:
*# The "breast", when sold as boneless, and
*# two "tenderloin", located on each side between the breast meat and the ribs.  These are removed from boneless breasts and sold separately as tenderloins.<ref>{{cite web|date=25 February 2019|title=What is a Chicken Tenderloin?|url=https://www.4thegrill.com/what-is-a-chicken-tenderloin/?v=7516fd43adaa|access-date=7 April 2021|work=4thegrill.com}}</ref>
*Leg: Comprises two segments:
*# The "drumstick"; this is dark meat and is the lower part of the leg,
*# the "thigh"; also dark meat, this is the upper part of the leg.
*Wing: Often served as a light meal or bar food. [[Buffalo wing]]s are a typical example. Comprises three segments:
*# the "drumette", shaped like a small drumstick, this is white meat,
*# the middle "flat" segment, containing two bones, and
*# the tip, often discarded.

Chicken meat has two to three times as much [[polyunsaturated fat]] as most types of red meat when measured as [[weight]] [[percentage]].<ref>{{cite document|title=Nutrition Fact Sheet|url=http://nuinfo-proto4.northwestern.edu/nutrition/factsheets/lipids.html|publisher=Northwestern University|archive-url=https://web.archive.org/web/20110720014201/http://nuinfo-proto4.northwestern.edu/nutrition/factsheets/lipids.html|archive-date=2011-07-20|access-date=May 14, 2021}}</ref>
==Related pages==
* [[List of chicken dishes]]
==References==
{{reflist}}

{{Meat}}

[[Category:Chicken as food| ]]

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