Chicken as a meat has been depicted in Babylonian carvings from around **0 BC. Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of chicken such as capons, pullets and hens were eaten. It was one of the basic ingredients in blancmange, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.

Main :
Breast: These are white meat and are relatively dry.
Leg: Comprises two segments:
1.The "drumstick"; this is dark meat and is the lower part of the leg,
2.the "thigh"; also dark meat, this is the upper part of the leg.
Wing: Often served as a light meal or bar food. Buffalo wings are a typical example. Comprises three segments:
1.the "drumette", shaped like a small drumstick, this is white meat,
2.the middle "flat" segment, containing two bones, and
3.the tip, often discarded