Chicken

Chicken is the meat from domesticated fowl, typically pale pink when raw and turning white or light brown when cooked. It has a mild, savory flavor and a tender texture that stays juicy in thighs and drumsticks; cooks roast it whole, grill pieces, braise or poach for shredding, and pan-cook cutlets, and it is sold as whole birds, bone-in parts, or boneless skinless cuts.\n\nDomesticated from junglefowl in Southeast Asia, chicken spread globally with agriculture and trade. It underpins cuisines worldwide—from roasts and stews to stir-fries and curries—supported today by large-scale broiler production.