Chicken halves

Chicken halves refer to the piece obtained by cutting a whole chicken into two parts lengthwise, generally including the breast, thighs, and wings from one side of the bird. It is a very popular ingredient in cooking due to its versatility and ease of preparation, ideal for grilling, stewing, baking, or frying.

Origin: Chicken is one of the most consumed domestic birds worldwide, with an origin dating back to the domestication of the wild red junglefowl in Southeast Asia thousands of years ago. Chicken halves, as a cut, are common in international markets and butcher shops due to their practical presentation and for offering a balanced portion of white and dark meat.

Properties: Chicken halves are a good source of high-quality protein, essential for muscle repair and building. They also provide B-complex vitamins, such as niacin and B6, which aid in energy metabolism, and minerals like phosphorus and selenium, important for bone health and antioxidant function. It is a relatively lean option when cooked without skin, allowing for fat control in the diet.

Synonyms in Latin American Spanish: In different countries, chicken halves may be referred to in various ways, including: pollo partido, pollo a la mitad, pollo en mitades, or simply pollo entero partido. The terminology may vary, but it always refers to the same portion consisting of one side of the bird.