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thousands of years, a number of different kinds of chicken have been eaten across most of the Eastern hemisphere,[8] including capons, pullets, and hens. It was one of the basic ingredients in blancmange, a stew usually consisting of chicken and fried onions cooked in milk and seasoned with spices and sugar.[9]

In the United States in the 1800s, chicken was more expensive than other meats and it was "sought by the rich because [it is] so costly as to be an uncommon dish."[10] Chicken consumption in the U.S. increased during World War II due to a shortage of beef and pork.[11] In Europe, consumption of chicken overtook that of beef and veal in 1996, linked to consumer awareness of Bovine spongiform encephalopathy (mad cow disease).[