Percentages are roughly approximated using US recommendations for chicken baked with apples. Chicken is the most common type of poultry in the world. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling.

Since the latter half of the 20th century, prepared chicken has become a staple of fast food. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages.

In the United States in the 1800s, chicken was more expensive than other meats and it was “sought by the rich because so costly as to be an uncommon dish. World War II due to a shortage of beef and pork. The United States Department of Agriculture classifies cuts of poultry in a manner similar to beef. Modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the U. Chickens raised specifically for food are called broilers. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds.

Head: Considered a delicacy in China, the head is split down the middle, and the brains and other tissue is eaten. Kidneys: Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column. Neck: This is served in various Asian dishes. It is stuffed to make helzel among Ashkenazi Jews.

Oysters: Located on the back, near the thigh, these small, round pieces of dark meat are often considered to be a delicacy. These are commonly eaten in East Asia and some parts of South East Asia. By-products Blood: Immediately after slaughter, blood may be drained into a receptacle, which is then used in various products. In many Asian countries, the blood is poured into low, cylindrical forms, and left to congeal into disc-like cakes for sale. These are commonly cut into cubes, and used in soup dishes.