Chicken consumption fluctuates over time. Several decades ago, it was a delicacy and today it is one of the most consumed animals in the world after pork. This is largely due to its availability and the multiple methods that exist for its preparation. Whole, chopped, breaded, roasted, grilled or in sauce... These are some of the most popular ways to enjoy it. However, it is not only an essential food for daily life, but it should also be appreciated as a healthy and high-quality product. Chicken is light, rich in proteins and low in fats. Additionally, it provides interesting vitamins and minerals. It is classified as lean meat, but it is necessary to remove the skin. Let's highlight the nutritional value of chicken Its protein has a high biological value. This means that it provides all the essential amino acids that the body cannot produce in optimal quantities. It contains less saturated fats than red meats and other processed meats. Additionally, in chicken, fats have been identified as omega 6 and omega 3. However, these latter amino acids are only present in poultry animal models or plants. Sources of vitamin B: vitamins B12 (which are only found in animal-derived foods), B3 (niacin), and B6 are of special interest. Iron, zinc, and selenium are minerals found in chicken. It is also an important source of phosphorus and its contribution of sodium to the diet is insignificant.