Definition
There hen it is a terrestrial animal, a bird belonging to the genus Gallus, Species gallus, Subspecies domesticus; the binomial nomenclature of the hen is therefore Gallus gallus domesticus L.
The old hen, also called broth, can be identified as "chicken"; however, it is distinguished from the latter by the type of feeding offered on the farm (the chicken comes from FATTENING farms, while the hen comes from those for egg production). Not surprisingly, the hen proper is also defined as laying hen In practice, the hen is raised mainly for the production of eggs even if, at the end of its productivity, it is destined for slaughter.
Most of the laying hens are reared in batteries (over ¾ of the total); on the contrary, only 10-20% grows in rural farms; the remaining portion is affected by alternative farms.
Hen: Eggs and Meat
Chicken eggs are the most consumed worldwide. These are extremely nutritious foods, which provide a moderate energy intake, high biological value proteins and an excellent vitamin and salt complex; the only flaw is the high content of cholesterol in the yolk.
An average chicken egg weighs about 60g and, as part of a balanced diet, the consumption of about 3 eggs per week is generally recommended.
Nutritional values (per 100 g of edible portion)
Compared to eggs, the consumption of chicken meat (as opposed to chicken) is much less common. Due to its organoleptic and gustatory characteristics, hen meat is essentially suitable for the production of boiled meat (if still young) and broth (if it is over one year of age).
Chicken meat is leaner than chicken and has both skin and subcutaneous fat of a more intense yellow; the visceral adipose tissue is always white. On the other hand, hen meat boasts more or less the same chemical-physical characteristics as those referred to chicken meat, although theoretically this depends above all on the type of "hen" (especially on the "age and nutritional status ); an average hen weighs about 1.5kg but older specimens reaching 3.5kg are available.
Gastronomic Aspects of the Hen
As we have said, the hen can be used both for its eggs and for its meat. While eggs represent a widely consumed food and the related cooking techniques are notably widespread, the hen is one of those "traditional" products that have nothing to do with contemporary foods.This characteristic is attributable to its organoleptic and gustatory properties which, as we have anticipated, restrict its use to the production of broth and / or boiled meat; both of these preparations require a LOT of time, which is why they are progressively disused. to produce a good broth it is necessary to immerse the meat in cold water, while for the cooking of the boiled meat a temperature of the liquid close to boiling is required. Also in this case, for further details I suggest you consult the dedicated articles: Boiled meat and Broth.
Nutritional Characteristics
For everything related to eggs, I invite readers to consult the article: Egg - yolk and albumen; on the contrary, the meat of the hen will be examined below.
The meat of the hen changes considerably in composition according to the age of slaughter. As can be seen from the table on the side, the lipid content is of medium entity and refers to the balance of the whole hen. The fatty acids contained in the triglycerides are mainly of the monounsaturated type, even if the saturated content is not to be neglected; the polyunsaturated ones are quite low and the cholesterol figure in medium quantities. The hen does not contain fibers and the glycogen is identifiable only in small traces. The proteins cover most of the of the energetic role and have a high biological value. Among the mineral salts there are excellent concentrations of potassium, and the iron intake is also good. As for vitamins, those of group B stand out, especially Niacin (vit. PP).
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