As the most common type of poultry worldwide, chickens hold a prominent place in global cuisine and agriculture. Among the earliest domesticated animals, chickens serve as a significant worldwide source of both eggs and meat. Chicken meat, known simply as ‘chicken,’ is renowned for its versatility in the culinary world and can be prepared in a multitude of ways, reflecting diverse regional and cultural practices.
The widespread prevalence of chickens is attributed to their near-total edibility and the relative ease of raising them, making them a staple in many diets. In developed countries, chickens are typically subjected to intensive farming methods to meet high consumer demand. Chicken as a food product is valued for its lean protein, essential vitamins, and minerals, contributing to its status as a favored ingredient in countless dishes, from simple home-cooked meals to gourmet restaurant presentations.