May is chicken month, but it looks like my partnership with Jamaica Broilers’ Best Dressed Chicken is going to spill over into the first week of June. Readers can’t get enough of chicken! What is it about this poultry that we love so much? Is it the fact it’s available all year round? Is it that individual parts have different price points attractive to everyone? Is it the reality that it is one of those “safe” choices? What I mean is, it doesn’t have the controversy of pork (for those with religious convictions), therefore is less offensive and unlike red meat like beef, which we are told to eat less of, is an easy choice to serve to guests. What is the charm of chicken? Is it, dare I say it, democratic?

I’ve pondered on all of the above questions plus more. One factor I believe is that chicken can be prepared using all cooking methods, therefore it is extremely versatile. From quick 30-minute meals to braises which take hours, chicken is so flexible. I also think that due to its less distinct taste, that is, the flavour is pleasing and not overpowering, chicken lends itself to all spices and marinades. Every culture has great chicken dishes to offer. Most people like chicken, both children and adults. I like to call it the “diplomatic meat”; my friends know I like to coin my own “Juicy-isms” to describe food.

In this piece, I’m obliging a few readers who asked me to include some chicken anecdotes, so I scoured the internet for some fun chicken facts. Here are a few that I found on the following websites www.bestfunfacts.com, and www.associatedcontent.com (you can check them for more details)

* A hen can lay up to 300 eggs per year.

* There are more chickens living on earth than people.

* Headless chickens are not a myth, but a fact: a few chickens can live without their heads!

* A chicken can run up to nine miles per hour.

* The largest ever recorded chicken egg weighed 12 ounces.

* The fear of chickens is known as “Alektorophobia”.

Today, the focus is on chicken breasts. The flesh on this part of the chicken is known as white meat. It is quite fleshy and very popular. One must never overcook this part of the chicken as it can lose its moistness quicker than other parts and can become dry. Breasts tend to cook more rapidly so they are often used for less time-consuming meals such as stir fries, sandwiches, wraps and salads. Breasts are sold in quarters attached to the wing, with skin and bone or skinless and boneless. It can be a pricier part of the meat as the flesh is prized and is preferred by people who are on diets as it is a rich source of lean protein.

I think I have mentioned that it is my favourite chicken part. A big reason is convenience. You find chicken lovers are split between dark and white meat pieces. I often have chicken breasts pre-seasoned and frozen for days when I am short on time and I want to make something delicious in a jiffy. Please enjoy today’s chicken recipe of the week.

Thanks to my chicken sponsors Jamaica Broilers Best Dressed Chicken.

Thanks to my weekly sponsors MegaMart.

See you this evening at the 13th annual Jamaica Observer Food Awards, Jamaica’s premier culinary event.

Contact me at juicycheffoodmedia@gmail.com

Bon Appétit!