Chicken

Chicken in this catalogue is not a recipe or a brand, just the broad chicken-breast entry people land on when they need plain poultry without extra ornament. By our assessment, the strength is simplicity: breast meat is lean, familiar, and easy to fit into a lot of meals, from grilling to slicing into salads. The downside is also built in, because chicken breast can dry out fast and has less flavour than darker cuts unless it is cooked with care. In practice it is the bare, practical version of chicken, the one that asks the cook to do the seasoning and timing work. It sits at the basic end of the poultry shelf rather than the prepared-food end. For straightforward cooking it is useful; for anyone wanting richness or ready-made character, it is the wrong starting point.