Chicken
Chicken is meat from domestic chickens, consumed worldwide and prepared in forms including roasted, fried, grilled, and stewed dishes.
Roast chicken: A dish made by cooking a whole chicken or chicken portions with dry heat. Roasting produces browned skin and juicy meat, often served as a centerpiece.
Chicken breast: The lean meat from the pectoral muscles of a chicken. Its mild flavor and low fat content make it a versatile but easily overcooked cut.
Turkey meat: Meat from domestic turkeys, commonly eaten roasted or processed. Turkey is a closely related poultry alternative, often used in similar dishes.
Broiler: A chicken bred and raised primarily for meat production. Broilers supply most commercially produced chicken meat.
Fried chicken: Chicken coated or seasoned and cooked in hot oil or fat. Frying creates a crisp exterior and is a defining preparation across many cuisines.
Chicken thigh: Dark meat from the upper leg of a chicken. Its greater fat content helps it stay flavorful during prolonged cooking.
Pork: Meat from domestic pigs, prepared fresh or preserved in many forms. Pork competes with chicken in dishes where cooking method and flavor differ.
Poultry farming: The raising of domesticated birds for meat, eggs, or other products. Chicken consumption depends on systems that breed, house, feed, and process poultry.
Chicken soup: A soup made with chicken, typically simmered with vegetables, grains, or noodles. Long simmering turns bones and meat into a savory broth.
Chicken wing: The wing portion of a chicken, including the drumette and flat sections. Small size and skin make wings well suited to roasting and frying.