Chicken is a great source of low-fat protein
The cheapest option is to buy fresh and whole chicken in stores and supermarkets. There are 25 to 30 g of protein in 100 g of chicken (depending on the part of the chicken). Chicken contains vitamins and minerals iron, zinc, phosphorus, vitamin B and selenium. Chicken breasts have the least fat. Darker parts of meat have more iron and zinc. Delicious chicken skin adds (one serving) about 50 grams of calories and 6 grams of fat, of which 2 grams are saturated fat. Keep the chicken in the refrigerator for 24 hours before baking and after applying the marinade (turmeric, garlic, honey, curry, pepper, Cayenne pepper etc.). Heat the chicken after 4 hours if you use sour marinades (orange, lemon, ginger).

The best ways to cut chickens (Google Source)

1. Cut and mash the chicken – it will bake faster and more evenly. This technique is great for barbecue or oven. Place the saw on the chest with the back facing up. Scissors cut along both sides of the spine and remove the bone. Turn the chicken over and spread it out, then press the sternum to align the chicken. Remove the neck and wings before baking.
   (Google: spatchcock)
2. Connect the hanging parts (thighs and wings) to the thread – this way the saw will bake evenly. Because the drumsticks and wings can otherwise burn before the rest of the chicken is baked. Take 1.5 meters of kitchen thread and place the middle under the buttocks. Cross the thread towards the top of the chicken. Glue the chicken wings and connect with a thread under each wing to form the number eight. Cross behind the door a few times and tie.
   Google: How to truss chicken
3. Cut the chicken into smaller pieces / parts-Find the joints between the thighs and the wings before baking. The knife passes easily if you cut right through the wrist. The bone remains intact. Remove the spine with scissors, then cut the breast into two parts.

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