Chicken

Considering chicken breeds weren’t developed and stabilized until the 18th century, the now nearly universal love for chicken has come on like a virtual rage, and chicken is still gaining in popularity. It’s a particularly valued source of protein because it’s lower in calories, saturated fat, and cholesterol than red meat. Calories can be reduced by 25 to 30 percent if you remove the fat at the opening of the cavities or trim fat from chicken parts and remove the fatty skin. In addition, broiling, roasting, poaching, steaming, microwaving, and sautéing in a nonstick pan deliver up flavorful poultry without additional fat and calories.