Chicken as food

chickenchicken meatchicken breastchicken wingschicken liverchicken wingmeatchicken dishchickenschicken drumsticks
Chicken is the most common type of poultry in the world.wikipedia
728 Related Articles

Medieval cuisine

Middle Agesmedievalcooking
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.
The most prevalent butcher's meats were pork, chicken and other domestic fowl; beef, which required greater investment in land, was less common.

Chicken

chickenshenhens
Chicken is the most common type of poultry in the world.
Humans keep chickens primarily as a source of food (consuming both their meat and eggs) and, less commonly, as pets.

Poultry

drumstickdomestic fowlpoultry meat
Chicken is the most common type of poultry in the world.
In the Western world, ducks are not as popular as chickens, because the latter produce larger quantities of white, lean meat and are easier to keep intensively, making the price of chicken meat lower than that of duck meat.

Blancmange

Mhalbiyavanilla puddingwhite dish
It was one of the basic ingredients in blancmange, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.
The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick.

Schmaltz

goose fatchicken fatgoose grease
Schmaltz: This is produced by rendering the fat, and is used in various dishes.
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat used for frying or as a spread on bread in Central European cuisine, and in the United States, particularly identified with Ashkenazi Jewish cuisine.

Stew

stewedstewingbeef stew
It was one of the basic ingredients in blancmange, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.
Ishtu, a curry in Kerala, India made from chicken or mutton, potato and coconut milk

Chopped liver

Liver: This is the largest organ of the chicken, and is used in such dishes as Pâté and chopped liver.
The liver used is generally calf, beef, or chicken.

Fried chicken

friedsouthern fried chickenpopcorn chicken
Western cuisine frequently has chicken prepared by deep frying for fast foods such as fried chicken, chicken nuggets, chicken lollipops or Buffalo wings.
Fried chicken (also referred to as Southern fried chicken for the variant in the United States) is a dish consisting of chicken pieces usually from broiler chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried.

Chicken feet

chicken footchickenDakbal
Chicken feet: These contain relatively little meat, and are eaten mainly for the skin and cartilage. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean and China.
They are often steamed to become part of a main dish with rice, vegetables and most likely another part of the chicken, such as the breast or thighs.

Chicken nugget

chicken nuggetsnugget
Western cuisine frequently has chicken prepared by deep frying for fast foods such as fried chicken, chicken nuggets, chicken lollipops or Buffalo wings.
A chicken nugget is a chicken product made from chicken meat that is breaded or battered, then deep-fried or baked.

Buffalo wing

chicken wingsbuffalo wingswings
Western cuisine frequently has chicken prepared by deep frying for fast foods such as fried chicken, chicken nuggets, chicken lollipops or Buffalo wings. Wing: Often served as a light meal or bar food. Buffalo wings are a typical example. Comprises three segments:
A Buffalo wing, in the cuisine of the United States, is an unbreaded chicken wing section (flat or drumette) that is generally deep-fried then coated or dipped in a sauce consisting of a vinegar-based cayenne pepper hot sauce and melted butter prior to serving.

French fries

chipsfriesfrench fry
Most of the products on the menus in such eateries are fried or breaded and are served with french fries.
In the early 20th century, the term "French fried" was being used in the sense of "deep-fried" for foods like onion rings or chicken.

Roasting

roastedroastroasts
Historically common methods include roasting, baking, broasting, and frying.
Any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. Meats and vegetables prepared in this way are described as "roasted", e.g., roasted chicken or roasted squash.

Barbecue chicken

barbecued chickenBarbecuebarbecued
Barbecue chicken
Barbecue chicken consists of chicken parts or entire chickens

List of chicken dishes

List of chicken dishes
This is a list of chicken dishes. Chicken is the most common type of poultry in the world, and was one of the first domesticated animals.

Pâté

pâtésmeat pastePate
Liver: This is the largest organ of the chicken, and is used in such dishes as Pâté and chopped liver.
In the former Yugoslavia, pašteta or паштета (a thinly pureed pâté) is a very popular bread spread usually made from chicken, beef, turkey or less commonly tuna or salmon.

Sashimi

shashimi" [sicToriwasa刺身
However, in Japan raw chicken is sometimes consumed in a dish called torisashi, which is sliced raw chicken served in sashimi style.
Chicken "sashimi" (known as toriwasa) is considered by some to be a delicacy; the Nagoya kōchin, French poulet de Bresse and its American derivative, the blue foot chicken, are favored by many for this purpose, as, besides their taste, they are certified to be free of Salmonella.

Bush legs

Bush legs
"Bush legs" (ножки Буша nozhki Busha) is a prevailing term in the post-Soviet states that denotes chicken leg quarters from the United States.

Broaster Company

broastedbroastingBroaster
Historically common methods include roasting, baking, broasting, and frying.
Broasting is a method of cooking chicken and other foods using a pressure fryer using techniques invented by L. A. M. Phelan and marketed by the Broaster Company.

Meat

meatsmeat consumptionprocessed meat
This bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.
Generally, the meat of adult mammals such as cows, sheep, and horses is considered red, while chicken and turkey breast meat is considered white.

Chicken patty

chicken pattiespatty
Chicken patty
A Pakistani bakery staple which is prepared by encasing seasoned chicken in puff pastry.

Chicken lollipop

Western cuisine frequently has chicken prepared by deep frying for fast foods such as fried chicken, chicken nuggets, chicken lollipops or Buffalo wings.

Cattle

cowscowsteer
Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs, chickens have become prevalent throughout the cuisine of cultures around the world, and their meat has been variously adapted to regional tastes.

Domestic pig

swinehogpig
Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs, chickens have become prevalent throughout the cuisine of cultures around the world, and their meat has been variously adapted to regional tastes.

Baking

bakedbaked goodsbake
Historically common methods include roasting, baking, broasting, and frying. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, and boiling, among many others, depending on its purpose.