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The surprising history of chicken: How it went from an Indian jungle bird to a global delicacy?
Chicken, as the most common source of poultry meat in the world, has long revolutionized human diet. Thanks to their low cost of production and ease of management, chicken and its eggs have become an important part of cuisine around the world. As cooking techniques evolve, chicken is prepared in a variety of ways, from roasting and grilling to frying, each adding a different flavor to this beloved meat. With the rise of fast food culture, chicken has become an indispensable part of modern people's diet.
According to United Nations statistics, the number of chickens raised worldwide reached 19 billion in 2011, exceeding the total number of humans.
The history of chicken
The history of chicken can be traced back thousands of years, and modern chickens are simply descendants of a mixture of red and gray jungle chickens in the northern part of the Indian subcontinent. Chicken appears in Babylonian reliefs in 600 BC, and it played an important role in medieval diet. Different types of chicken such as capons, pullets and hens are widely eaten throughout the Eastern Hemisphere. Over time, chicken became more widely used and became the basis of many traditional cuisines.
In the 19th century in the United States, the price of chicken was higher than that of other meats, so it was pursued by the rich as "noble food."
Consumption of chicken in the United States increased as beef and pork shortages impacted during World War II. By 1996, as consumer knowledge of bovine spongiform encephalopathy (bovine madness) grew, chicken consumption in Europe surpassed that of beef and veal, demonstrating the increasing role of chicken in the diet.
Chicken breeding and varieties
Today, in order to produce meat efficiently, modern chicken breeds such as the Cornell Cross are bred specifically for meat, with special attention paid to their feed conversion efficiency. In the United States, chickens raised specifically for food are often called "broiler chickens." For example, modern "Cornell Cross" chickens are slaughtered at 8 weeks old and are suitable for frying. Capons, on the other hand, are considered a delicacy because they produce richer meat.
Edible parts of chicken
Each part of chicken has its own characteristics. Here are some common parts:
Breast meat: It is white meat and has a relatively dry taste.
Legs: Usually including thighs and calves, they are red meat.
Wings: Often served as a light snack or bar snack.
Internal organs: parts such as the heart, liver and belly are also edible.
Chicken feet are considered an exotic delicacy in Western cooking, but are a common delicacy in places such as the Caribbean, China and Vietnam.
Health issues of chicken
The health benefits of chicken in cooking cannot be ignored. Its fat content is usually lower than red meat, but its protein is relatively high. However, feed additives such as arsenic compounds and antibiotics used in the production process have raised concerns.
A 2013 study showed that 70% of U.S. chicken samples contained inorganic arsenic that exceeded FDA safety limits.
As the problem of antibiotic resistance spreads, particularly in poultry production, and strong links to human health have been proven, chicken consumption has sparked considerable discussion.
Marketing and sales of chicken
The sales of chicken are diversified and can be divided into two main forms: whole chicken and split into parts. This shows the adaptability and acceptability of chicken in different cultures.
How to cook chicken
Chicken can be cooked in a variety of ways and is loved by chefs everywhere because of its versatility. The safe minimum cooking temperature is set to 165°F (74°C) to prevent foodborne illness.
In Japan, raw chicken sometimes appears on menus as a gourmet dish, which is rare in other cultures.
Freezing Tips
Although frozen chicken can better preserve its quality, the storage period still needs to be paid attention to to ensure its flavor and texture. The nutritional value of chicken remains essentially stable during freezing.
The optimal freezing time for raw chicken is 12 months and for cooked chicken 4 months.
The development history of chicken is not only the evolution of ingredients, but also an indispensable part of human food culture. With the development of science and technology and the improvement of people's health awareness, the production and consumption of chicken will also change. Are you curious about how chicken will further evolve into a healthier and sustainable choice in the future?
