Waxchicken

Waxchicken refers to a practice where cooked chicken is coated in melted wax, typically paraffin wax, to preserve it. This method was historically used in some cultures as a way to extend the shelf life of poultry, especially in times before refrigeration was widespread. The wax forms a protective barrier, preventing air and moisture from coming into contact with the chicken, thereby inhibiting spoilage.

The process involves carefully melting food-grade wax and then dipping or brushing the cooled, cooked chicken in it. Once the wax hardens, it creates a seal around the bird. This preserved chicken could then be stored for extended periods, often in cool, dry places.

While effective for preservation, the wax coating must be thoroughly removed before consumption. This typically involves heating the chicken gently to melt the wax, which can then be skimmed off or wiped away. The practice has largely fallen out of common use in many parts of the world due to the advent of modern refrigeration and vacuum sealing technologies, which are generally considered more convenient and effective for food preservation. However, it may still be encountered in certain traditional contexts or as a historical food preservation technique.