The chicken is related to the pheasant family, and belongs to the genus Gallus.  The ancestor of today’s common chickens is the Southeast Asian red jungle fowl variety.

Most of today’s domestic chickens raised for meat production are the Rhode Island Red, the Plymouth Rock, and a few other varieties.  The main variety for egg production is the familiar white-feathered Leghorn.

The chicken was not widely used as a food source until the mid-1600’s, when the Chinese Cochin variety was introduced to Europe.

In Asian medicine, the chicken is used for its warming properties.  It is said to nourish the vital essence known as jing, which is stored in the kidneys and bone marrow, as well as the body energy called qi, or chi.  Chicken and its broth strengthen one who is weakened from lack of appetite, weight loss, and loss of fluids following diarrhea, or excessive urination.

In addition to being a source of good-quality protein, chicken provides a source of selenium, a trace mineral, potassium, phosphorus, calcium, magnesium, and zinc.

Selenium deficiency has been linked to a weakened immune system and an increased cancer risk.  The fat in skinless chicken is mostly monounsaturated, like the fat in olive oil.  Dark meat contains slightly more fat than light but the amounts are negligible.  Four ounces of skinless chicken breast contains about 4 grams of fat, about one fourth of which is saturated fat.  The presence of niacin in chicken helps the body to metabolize the fat.  Chicken soup has received serious attention in the scientific communities for its benefits in easing symptoms of colds and flu.

Mass produced chicken creates suffering for the chickens subjected to horrible conditions.  Know that the chicken you purchase at the Santa Fe Farmers’ Market is grown with lots of love, which, of course, makes it more nutritious and taste better!

Mary Sjoberg, R.Ph.

(references available upon request)