It’s been breaded, fried, broken into its constituent parts and pieces, and served in a bucket.
It’s been basted, grilled, broken into chunks, and layered over greens and vegetables.
It’s been dressed, pressed, formed into patties, slapped on a bun, and served as a sandwich.
And it’s been roasted, carved up, sliced, diced, and dumped in a delectable broth for use in various soups.
It’s really sort of extraordinary when you stop to think, just how much fast food and fast-casual chains have been able to do with chicken meat. But the options have continued to multiply as consumers’ appetite for the food remains insatiable. A March 2008 report from the USDA’s Economic Research Service reported that between 1970 and 2005, per capita poultry availability more than doubled, from 34 pounds per person to 74 pounds per person.
