Chicken

Chicken

A chicken is a young chicken of the subspecies Gallus gallus domesticus, for its high chair.

Traditionally in France, the chicken is slaughtered between forty and seventy days. The selection of breeding and optimization of nutrition have led to faster growth.

Consumption

We distinguish the following parts in the cutting of the chicken:

* Nets, or "breasts" in Quebec, pectoral mass, they sometimes tend to dry out during cooking toast, with a white wine
* The thighs;
* Feet;
* Wings;
* Gizzards;
* The liver;
* The fool-l'y-leash.

In France and other countries, poultry meat is one of the cheapest [ref. necessary].

The chicken is cooked in many ways. These include:

* Roast chicken, which can be prepared in a dish in the oven or on the spit on a rotisserie, the chicken can be stuffed with an aromatic preparation;
* Various preparations sauce;
* Fried chicken is typical, among others, the southern United States.

From Wikipedia, the free encyclopedia.