Chicken

Chicken is a domesticated subspecies of the red junglefowl and is one of the most common and widespread domestic animals globally. It is primarily raised for its meat and eggs, which are staples in many cuisines worldwide. Chickens are versatile in cooking and are prepared by baking, grilling, barbecuing, frying, boiling, and roasting. They are considered by some to be a healthier alternative to red meat due to lower cholesterol and saturated fat levels. The global chicken population exceeds 26.5 billion with over 50 billion produced annually for consumption. Chickens have cultural, economic, and nutritional significance and exist in many breeds with various physical characteristics and production uses.​

Chickens also have important biological and social behaviors such as living in flocks with dominance hierarchies known as the "pecking order," vocal communication, and territorial signaling through crowing. They are omnivores and can live 5 to 10 years depending on the breed.​

In terms of culinary use, chickens are commonly sold whole or in parts such as breasts, thighs, legs, wings, and livers. Different cuts are used in various recipes and can be prepared to suit a wide range of tastes and cuisines.​

If you want more specific information like recipes, farming, breeds, or nutrition, please specify.