chicken
a single serving or part of a chicken
a long, narrow piece of chicken, usually boneless
chickens that are allowed to roam freely outdoors, rather than being confined
a chicken that is alive
a chicken that has been fed mainly with corn, affecting its meat's flavor and color
a young chicken suitable for broiling, roasting, or frying
chickens raised in intensive, small cages
chicken that has not been frozen
chicken that has been prepared with heat
chicken that has been preserved by freezing
chicken that has not been cooked
chicken raised without artificial chemicals or hormones
chicken that is soft and easy to chew
chicken that is full of natural juices and pleasant to eat
chicken that is tender, juicy, and tasty
cooked chicken that is served cold
a person who raises chickens for meat or eggs
a small house or cage for keeping chickens in
an enclosed outdoor area for chickens to run around in
wire made into sheets for fences
the meat from the front of a chicken's body
soup made with chicken broth and pieces of chicken
the wing of a chicken, eaten as food
the whole leg of a chicken
small pieces of chicken, often breaded and fried
the lower part of a chicken's leg
the heart, liver, and gizzard of a chicken
the action of a chicken scraping the ground with its feet, looking for food
the action of a chicken striking or biting something with its beak
the short, low sound a chicken makes
the action of a chicken walking around aimlessly
a formal or culinary way of referring to a chicken breast
a formal or culinary way of referring to a chicken leg
to own and care for chickens, usually for their eggs or meat
to breed and care for chickens until they are grown
to slaughter a chicken for food
to pull the feathers off a dead chicken before cooking
to consume chicken as food
to eat chicken, often as part of a meal
to prepare chicken for eating by using heat
to cook chicken with dry heat in an oven or over a fire
to cook chicken in hot fat or oil
to cook chicken under or over strong direct heat
to cook chicken over a fire or hot coals, often with a sauce
to fill a chicken with a seasoned mixture before cooking