Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in the so-called white dish, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.
Chicken consumption in the United States increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy (mad cow disease).
Chicken Tenders And Komatsuna Namul!
Teriyaki Chicken Wings
10 Minute Meal In A Pressure Cooker Simmered Chicken Wing dan Daikon Radish
2 Step Chicken Cutlets
A Tad Spicy Chicken Wings In Doubanjiang
Asian-flavored Spicy Chicken Wings
Cabbage And Chicken Breast Steamed In The Microwave
Cheesy Chicken Tender Katsu
Cheesy Chicken Tenderloin Piccata
Chicken And Bell Pepper Garlic Soy Sauce Stir-fry
Chicken And Vegetable Stir-fry
Chicken Biryani Authentic Indian Rice Dish
Chicken Breast And Tofu Simmer
Chicken Breast Saut'eed In Ginger And Soy Sauce With Seasonal Green Peppers
Chicken Breast Teriyaki In Chili-mayonnaise Ponzu
Chicken Breast Teriyaki With Sesame Seeds
Chicken Chewy Lotus Root Tsukune Patties
Chicken Meatballs For Hot Pots And Soups
Chicken Spring Rolls With Salt-cured Plum And Shiso Leaf