Small chickens

Small chicks refer to young, small-sized chickens, generally under 6 weeks of age, which are used in various recipes for their tender meat and delicate flavor. This ingredient is highly valued in gastronomy for its versatility and quick cooking time, making it ideal for stews, roasts, frying, and broths.

Origin: Small chicks come from the breeding of domestic chickens, primarily from breeds raised for rapid meat production. Their use is common in many culinary cultures around the world, especially in Latin America, Europe, and Asia.

Properties: The meat of small chicks is an excellent source of lean protein, low in saturated fat, and high in B-complex vitamins and essential minerals such as phosphorus and zinc. Their soft texture makes them ideal for quick preparations and traditional dishes that call for tender, juicy meat.

Synonyms in Spanish from Latin America: depending on the country, small chicks may also be called pollo bebé (baby chicken), pollo tierno (tender chicken), pollito de carne (meat chick), or pollito de granja (farm chick). In some regions, they are simply called pollos jóvenes (young chickens).