Because their activity is anaerobic (they don’t require
oxygen to twitch), they tend to be less dense with
capillaries, giving them their characteristic pale color.
Incidentally, the same distinction between fast- and
slow-twitch muscles occurs in pretty much all animals,
even humans. Ever wonder why a tuna is deep red while
a cod is pale white? Tunas are made almost entirely of all-
powerful slow-twitch muscles, which allow the fish to
rapidly torpedo their way through the water for long
periods of time. A cod moves only when he’s eating or
frightened.
- Fat provides insulation and energy storage for chickens.
For humans, chicken fat just tastes delicious (provided it’s
cooked right). Fat is mainly found in large deposits around
the legs and back of the bird, as well as in the skin.
Contrary to popular belief, the skin of a chicken is not all
fat—in fact, it’s primarily made up of . . .
- Connective tissue. Composed of collagen, among other
tissues, connective tissue is what keeps muscles attached
to bones and bones attached to each other. In its natural
state, it resembles a piece of yarn made of three separate
strands that are tightly wound together, giving it lots of
strength. Heat it up, and those strands unravel into gelatin,
which can then form a loose matrix, giving stocks and
sauces body and texture. Collagen is found everywhere,
but it is particularly concentrated in the legs, wings, back,
and skin of the bird. The older the animal, the more
collagen there will be.
- Bone lends structure to the bird. Without bones, chickens
would be little puddles of Jell-O, and not all that
