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Grill or Barbecue More Chicken

The television advertisement says, “Eat more chickin,” but “chicken” is already number one in terms of overall protein consumption in this country. However, chicken is only number three in the list of top five items cooked outdoors. The other four are either beef or pork. Pork consumption has remained relatively constant over the last century. Previously pork was the dominant meat, because hogs are 100 times more efficient at producing meat than cattle (shorter gestation period and big litters). Hogs were also historically raised free range in the woods, while cattle required the more expensive fenced pasture. Beef consumption rose rapidly after WW II to a peak in 1976 and has declined ever since. Turkey consumption has risen slowly since the 1930s, but chicken consumption has increased six-fold in that time. Skinless chicken breasts, and chicken kebabs made from them, are quick and easy items to grill. They are ideal for working families short on time. However, I consider the wing and thigh to be the most flavorful part of the chicken. Thighs are classified as lean when skin and visible fat are removed, but they require more cooking time. They are best when prepared along the lines of traditional barbecue (low and slow). I also love chicken wings, but they must be cooked very slowly. This makes them ideal for a summer backyard cookout where you want to relax with a drink and friends.

Do you want to know everything there is to know about the history of chickens? Then read

“Why Did the Chicken Cross the World: The Epic Saga of the Bird that Powers Civilization”

by Andrew Lawler

ISBN: 978-1-4767-2990-9

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