Opening the book…
Called Poulet in France, the domesticated chicken is the most prevalent bird raised for eating in the world. Though once raised for other purposes, chicken began to be raised for consumption during the Hellenistic period between the 4th and 2nd centuries B.C.E. Chicken is relatively inexpensive, contains both light and dark meat, and is relatively lean. It is available fresh and frozen today in a variety of forms. It has been said that chicken is the palate for the chef because of its versatility adapting too many flavor combinations.
- 1.1: Introduction to Chicken Identification and Fabrication
- The muscle composition of chicken is approximately 72% water, 20% protein, 7% fat, and 1% minerals. Chicken has no marbling of the meat therefore no intramuscular fat. The fat of a chicken is stored under its skin and in the abdominal cavity. Chicken fat has a lower melting point than other animal fats and is widely used in Jewish cooking where is referred to as “Schmaltz”.
- 1.2: Inspection, Grading, and Storage of Poultry
- All poultry produced for public inspection is inspected by the USDA. It must be processed under strict sanitary guidelines and must be fit for human consumption.
This page titled 1: Chicken Identification and Fabrication was last modified on Thu, 19 May 2022 23:05:04 GMT and is shared under a CC BY-NC-SA 4.0 license and was authored, remixed, and/or curated by Marshall Welsh and William R. Thibodeaux via source content that was edited to the style and standards of the LibreTexts platform.
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