Chicken is certainly one of the most consumed animal foods in the Western world. This is mainly due to two factors: thinness of the meat and cheapness in the purchase. In itself, the chicken is not a product of gastronomic elite, although nowadays it is increasingly difficult to find one with the typical taste of the "free-range" animal.
Of the chicken, especially well-defined portions are consumed; between these:
- Chest - is a white meat, lean and relatively dry; from the gastronomic point of view it lends itself to whole cooking (divided into two muscles), without skin and on the grill. The slices, on the other hand, are suitable for sauteed sauteed cooking
- Lower limbs - There are two, each divided into two other segments:
- Upper thigh - upper part of the limb, is the fattest and darkest cut of the chicken. It is suitable for any kind of intermediate or slow cooking. The pan-fried overcooked stews with vegetables and herbs are famous. The skin (very thick) should be discarded before or after cooking; also does not disappoint roast, with or without bone
- Thigh - lower part of the limb (or better, intermediate). The skin is also consumed, it has a dark colored flesh and is aimed above all at roasting; compared to the chest, it makes better in the oven because it requires longer times in which it is able to maintain a good level of hydration
- Upper limbs or wings - Fries are often served for fast meals (fast-food); traditionally expect to keep the skin attached to it. Another common use is the grilled one and, in both versions, a marinade with barbeque sauce is often used. Even the wings can be divided into several parts:
- Drumette - they have the shape of small thighs and are the initial portion of the wing
- Flat - medium segment
- Tip - final portion, often discarded.
