Chicken for roasting

Roasting chicken is one of the most versatile and popular ingredients in international cuisine. It refers to a whole chicken or specifically prepared and selected pieces meant to be cooked on the grill, in the oven, or over embers, with the goal of achieving golden, crispy skin and juicy, well-seasoned meat.

This ingredient comes from free-range chicken or industrially farmed chicken, and its use is common in various culinary cultures from Latin America to Europe and Asia. Roasting chicken is typically medium-sized, neither too young nor too old, to ensure even cooking and optimal flavor.

Properties: Chicken is an excellent source of high-quality protein, low in saturated fat, and rich in B-complex vitamins like niacin (B3) and pyridoxine (B6), which are essential for energy metabolism and brain function. Furthermore, it is a lean meat ideal for healthy and balanced diets.

In different Latin American countries, roasting chicken goes by various names that may vary depending on the preparation or cut, such as:

• Pollo a la brasa (Peru)
• Pollo al horno (Mexico, Argentina)
• Pollo rostizado (Chile, Colombia)
• Pollo asado (generally throughout Latin America)
• Gallina para asar in some regions, though it usually refers to more mature birds

In summary, roasting chicken is a fundamental ingredient in many recipes, perfect for preparations that require direct cooking to highlight flavors and textures, making it ideal for family gatherings, barbecues, and traditional dishes.