Chicken

Description

Chicken is a delicate, tender meat with a mild, slightly sweet flavor and a light color ranging from white (breast) to pink (thighs). It has a smooth texture and absorbs spices and marinades well, making it a versatile ingredient for both quick dishes and slow roasting. Aesthetically, it works well in the form of fillets, bone-in pieces, or roasted duck—sorry, roasted chicken—offering an appetizing skin when browned. Chicken meat is a rich source of lean protein, B vitamins (especially B3 and B6), selenium, phosphorus, and small amounts of iron and zinc, which support muscle building, metabolism, and the immune system. It is typically used for frying, grilling, braising, soups, salads, curries, and baking; it pairs excellently with herbs, citrus, garlic, and sauces based on soy sauce or yogurt. It should be stored chilled in the refrigerator for 1–2 days (raw) and 3–4 days (cooked), originally packaged or tightly wrapped, and in the freezer for several months; thaw in the refrigerator and avoid contact of raw meat with other products.