Vall Companys
Everything about chicken

Everything about chicken
> Domestication of chicken
Domestication of chicken
Domestication occurred at least 7,400 years ago, in a group from the natural area of the bankiva chicken, which spread in waves both eastward and westward. The first undisputed archaeological remains of domesticated chicken are bones dating to around 5,400 B.C., associated with a site in Chishan, in the Chinese province of Hebei. In the Ganges region, in India, bankiva chicken were used by humans 7,000 years ago.

Conversely, domesticated chicken have not been found over 4,000 years ago in the Indus Valley, although the age of the chickens found in the excavations at Mohenjodaro is still a matter of debate. It is more than likely that the first cocks and chickens reached the west along the Silk Road. Around 2,000 B.C., they reached the Middle East. By 1,500 B.C., chickens had reached Egypt. They immediately spread to the Mediterranean, reaching Greece and Rome. They were brought to the Iberian Peninsula by the Phoenicians. At that time, they were reared for their meat and eggs, as well as a ritual offering in religious ceremonies. From around 600 B.C. onwards, chickens were taken beyond the Alps and spread through the rest of Europe.

> Chicken skin
Chicken skin
Removing the skin eliminates 130 calories and 15 grams of fat per breast. Although this contains Vitamin B and selenium, nutrients that help to protect our organism from cancer, it is advisable to strip off pieces of skin.
> Chicken flight
Chicken flight
Unlike other close cousins in the bird family, chickens have lost their ability to fly. The flight record for a chicken is set at around 13 seconds. A little is better than nothing at all.
> To achieve a perfect chicken
Friends of the chicken
Aromatic herbs: parsley, sage, rosemary, basil, bay leaf, thyme and marjoram.
Spices: curry, paprika or sweet paprika, pepper, saffron, cumin and cloves.
And, needless to say, lemon is the chicken's best friend!

Leaving to stand and salting
Leave the whole chicken to rest for a few minutes before cutting and seasoning prior to serving so that the juices are not lost and the chicken does not dry.

A raw chicken should not be kept longer than two days in the refrigerator. If cooked, it can be kept for three or four days.

You can keep it frozen for a maximum of 3 months. To thaw out, leave in the refrigerator overnight before cooking to allow it to defreeze slowly. Remove two hours before cooking so that it has time to temper and can be cooked evenly.