Chicken was considered a staple food in the Rus and loved by simple people very much, therefore chicken became the hero of many folktales, myths, and proverbs long time ago and now take a very important place in Russian folk art. Roosters and hens are beloved characters of casting, wood engraving, embroidery and ceramics. Besides that we should bear in mind ritual rooster-shaped cookies, pryaniki and candies.

Poultry dishes, especially made from chicken or turkey, are assimilated easily. "A true connoisseur prefers the most delicious young chicken to any meat, as juicy flesh captivates three sense at the same time: sight, smell and taste. Chicken is a baby of a tireless rooster and an obedient hen. But this child surpasses its parents, as an aged hen can find a place only in pot to make a broth stronger. And a rooster doesn’t have a right even to appear on the table. A whole book is not enough to describe all the transformations of chicken in our kitchens." (Cooking-book, showing the ways to have the best table,1809)

Poultry meat is characterized by high nutritious value and contains a quantity of protein and fat, the closest to the optimum. The fat of poultry has a low melting temperature, comparing to the other animal fat.

As written in the ancient cooking-book, the quality of poultry meat depends on the age. The age can be determined by the color of skin and the state of legs. Young chicken has a white tender skin and frequent minute scales cover its legs. Old poultry differs by the rough and tough skin.

Having chosen a nice chicken, you get to the mysterious kingdom of kitchen, where we concoct with the most palatable recipe. The usual way of cooking is to fry chicken in the saucepan or in a not very deep pot with melted fat or butter until tempting golden color. Before serving, the poultry is divided into helpings. At first make a cut along the breast and then cut the legs.

Chicken meat, thank to its light and unique taste, served with any vegetable garnish, will decorate any table by its modest appearing.