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 blancmange, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.
Main :
Breast: These are white meat and are relatively dry.
Leg: Comprises two segments:
1.The "drumstick"; this is dark meat and is the lower part of the
leg,
2.the "thigh"; also dark meat, this is the upper part of the
leg.
Wing: Often served as a light meal or bar food. Buffalo wings are a
typical example. Comprises three segments:
1.the "drumette", shaped like a small drumstick, this is white
meat,
2.the middle "flat" segment, containing two bones, and
3.the tip, often discarded
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