Poultry

Poultry is a term used to refer to species of domesticated birds raised primarily for human consumption, such as chicken, turkey, duck, and hen. These birds are a fundamental source of protein in global cuisine and are an essential part of numerous traditional and innovative recipes.

The origin of poultry dates back to the domestication of the hen thousands of years ago in Southeast Asia, although over time other species have been incorporated, such as the turkey, native to the Americas, and the duck, which has also been domesticated in different regions of the world. Their farming has spread globally, adapting to diverse culinary cultures.

Regarding their properties, poultry is an excellent source of lean protein, low in saturated fat when the meat is consumed without the skin. Additionally, they provide B vitamins, such as niacin and vitamin B6, which are essential for energy metabolism, and minerals like iron and zinc, which contribute to the proper functioning of the body.

In Latin America, poultry may have different names or synonyms depending on the country or region. For example, besides "aves de corral" (poultry), it is common to find terms like pollo for chicken specifically, gallina for adult females, pava or guajolote for turkey in Mexico, and pato for duck. However, the generic term "poultry" is widely understood in culinary and recipe contexts.