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From a culinary standpoint, the chicken is arguably the most versatile protein in human cuisine. It appears in some form in virtually every food culture on Earth — roasted whole in French cuisine, braised in West African stews, grilled over charcoal in Japanese yakitori, fried in buttermilk batter in the American South. The egg, a byproduct of keeping hens, has its own vast culinary universe entirely. It's hard to think of another single animal that has shaped the way humans eat as thoroughly as the humble chicken.