Chicken is the most common type of poultry in the world.Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs, chickens have become prevalent throughout the cuisine of cultures around the world, and their meat has been variously adapted to regional tastes.
The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods, while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth today, making them outnumber humans more than two to one.
Chicken meat contains about two to three times as much polyunsaturated fat as most types of red meat when measured as weight percentage.Chicken generally includes low fat in the meat itself (castrated roosters excluded). The fat is highly concentrated on the skin. A 100g serving of baked chicken breast contains 4 grams of fat and 31 grams of protein, compared to 10 grams of fat and 27 grams of protein for the same portion of broiled, lean skirt steak.