chicken

The chicken (Gallus gallus domesticus) is a domesticated fowl derived from the red junglefowl of South and Southeast Asia. It is one of the most common and economically important livestock species, kept for meat, eggs, and sometimes feathers or pest control. There are hundreds of breeds with a wide range of sizes and colors.

Chickens have a beak, a comb, wattles, and feathered bodies. Females lay eggs regularly—about one per day under favorable conditions—with an incubation period of roughly 21 days for fertilized eggs. Chicks hatch and grow into birds that may live several years, though productive lifespans are shorter in commercial settings.

Global production centers on meat (broilers) and eggs. Breeding programs emphasize rapid growth, feed efficiency, and high egg yields. Farming ranges from intensive confinement to free-range systems, with ongoing concerns about welfare, disease control, and environmental impact.

Chickens are omnivorous and forage for seeds, insects, and greens, supplemented by formulated feeds. They need clean water, secure housing, predator protection, and adequate lighting to regulate laying. They are social animals with a pecking order and engage in behaviors such as scratching and dust bathing.

Chicken meat provides high-quality protein and other nutrients; eggs are rich in protein, fats, vitamins, and minerals. Culturally, chicken is a staple in cuisines worldwide, with thousands of preparations. The species has a long history of domestication and remains a central resource in food security.