Chicken. This incredibly versatile poultry may just be the most important source of food throughout the entire world. While there are hundreds of varieties, in your supermarket whole chickens are sold under names according to their age and weight.
Chicken wasn't always as reasonably priced as it is today. Before World War II, only the affluent (and chicken farmers) could afford to eat chicken on a weekly basis. France's King Henry IV once hoped every peasant in his realm would have "a chicken in his pot every Sunday."
The United States Department of Agriculture (USDA) grades chicken quality with the classifications of A, B and C. Grade A, most often found in markets, is the highest quality, indicating a bird that's defect-free. Grade B chickens are less meaty and grade C is usually given to scrawny turkeys. The grade stamp can be found within a shield on the chicken's packaging or sometimes on a tag attached to the bird's wing.
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