Label
All
0
Clear all filters

Working with Poultry

Appears in
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center, French Culinary Institute, Cesare Casella and Stephanie Lyness

Published 2021

  • About
According to the USDA, chickens are believed to be descended from red jungle fowl first domesticated in Southeast Asia before 7500 bce. The birds were likely imported west through trade or military campaigns, and they can be seen in artifacts from parts of the Mediterranean dating to 500 bce.

In the 1800s, importation of chickens from China led to the popularization of breeding in Europe and North America (McGee, On Food and Cooking). Mass production started in the twentieth century. Today, the vast majority of chickens for consumers are bred from the Cornish (developed in Britain) and the White Plymouth Rock (developed in New England) breeds to meet the needs of restaurants, food manufacturers, and supermarkets.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title