Chicken

Often sold as whole birds and then jointed at home, chicken is also available in most cities and large towns pre-prepared. Chicken breast fillets are commonly used, especially for dishes that require meat to be skewered and grilled, although other cuts, such as thighs, drumsticks and wings are also enjoyed with gusto in a wide range of slow-cooked dishes, where they impart a greater depth of flavour. It is never cooked with the skin on even when grilled or roasted because the skin would prevent the flavours of a marinade or rub from permeating the flesh. Any visible fat is usually removed from the meat, making it a lean and healthy choice.