Chicken are the most widely kept of domesticated birds - there are more chickens than any other type of bird in the world. They are kept for their meat and eggs, both of which are eaten in many countries around the world.
Edible parts of chicken include all the muscle tissue (legs, thigh, breast), as well as the heart, liver and gizzard. Additionally, chicken feet are also eaten in French cuisine and Chinese cuisine, and unlaid eggs removed from slaughtered hens can also be eaten. Furthermore, although not directly edible, chicken bones can be boiled (usually with vegetables) in water to make chicken stock, which can then be used as an ingredient in soups and other recipes.
Chicken meat can be preared many different ways, including baking, broiling, frying or deep-frying, and roasting. Raw or rare chicken meat can contain salmonella, so it is not eaten in most countries, although there are apparently some Chinese dishes and Ethiopian dishes which do involve raw or rare chicken.
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