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Chicken as food

Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising them in comparison to animals such as cattle or hogs, chickens have become prevalent throughout the cuisine of cultures around the world, and their meat has been variously adapted to regional tastes.

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5 Ingredient Sweet Chicken Bacon Bites Recipe

INGREDIENTS 2 chicken breasts, boneless and skinless, cut into 1 inch cubes 8 to 12 slices of thin cut bacon, cut into halves or thirds, ¾ cup dark brown sugar salt and pepper to taste parsley for garnish

Contributed by Karen Webb

Tarragon Chicken Recipe

Ingredients: 2 pounds boneless skinless chicken breasts sea salt or kosher salt freshly ground black pepper 1 Tablespoons olive oil 4 Tablespoons butter (optional), divided 8 ounces mushrooms, sliced 1/4 cup whole wheat flour 1/2 cup white wine 1/2 cup chicken broth 1 tablespoons tomato paste 1/4 cup chopped fresh tarragon Click link below for recipe

Contributed by Karen Webb

Sauvignon Blanc and Mustard Braised Chicken Thighs Recipe

Ingredients 8 chicken thighs 1 teaspoon salt 1 teaspoon black pepper ½ cup all-purpose flour 2 tablespoons olive oil 4 shallots, sliced 4 garlic cloves, minced 1 cup Barefoot Wine Sauvignon Blanc 1 cup chicken stock ¼ cup whole grain mustard 6 fresh thyme sprigs 1 tablespoons chopped fresh tarragon Click link below for recipe

Contributed by Karen Webb

Popcorn Chicken Fried Steak Recipe

Ingredients 4 cubed steaks (top sirloin or top round) ½ teaspoon salt ½ teaspoon black pepper ½ teaspoon paprika ¼ teaspoon granulated garlic ¼ teaspoon granulated onion ¾ teaspoon Old Bay seasoning 3 large eggs 2 tablespoons milk (or half and half) 1½ cups all-purpose flour ½ cup cornstarch vegetable oil for frying For sausage gravy ½ pound hot Italian sausage (or 2 links casings removed) ½ a yellow onion, finely chopped ¼ cup all-purpose flour 1½ cups whole milk ½ teaspoon salt ¾ teaspoon black pepper

Contributed by Karen Webb

Lemon Chili Chicken Recipe

Lemon Chili Chicken Recipe. This lemon chili chicken recipe combines garlicky chicken and fiery vegetables. Ingredients 1 tablespoon olive oil 1 tablespoon ground coriander 1 teaspoon ground cumin 1 teaspoon salt 3 cloves of garlic, minced 450 grams (1 pound) chicken, cut into bite-sized pieces 1 tablespoon olive oil 1 onion, sliced 1 small green bell pepper, sliced 1 small red bell pepper, sliced 2 teaspoons red chili paste 1 teaspoon all-purpose flour 1/4 cup chicken stock 1 lemon, juiced 1 tablespoon sumac salt and pepper to taste Click link below for recipe

Contributed by Karen Webb

Sriracha Chicken Recipe

Ingredients 14 ounces (400 grams) chicken thighs 1 1/2 tablespoons maple syrup 1 tablespoon soy sauce 1 tablespoon sriracha 1 tablespoon white wine 1 teaspoon fresh ginger, grated cilantro, for garnish Click link below for recipe

Contributed by Karen Webb

Spicy Crispy Chicken Recipe

Ingredients 2 teaspoons soju 2 teaspoons sugar 1 teaspoon soy sauce 1 teaspoon gochujang 1 teaspoon sesame oil 1/2 teaspoon grated garlic 260 grams (9 ounces) skin-on boneless chicken thighs Click link below for recipe

Contributed by Karen Webb

Honey Lemon Chicken Recipe

Ingredients 2 tablespoons tomato paste 2 tablespoons lemon juice 2 tablespoons water 1 tablespoon honey 1/2 teaspoon salt 1 pound chicken thighs, cut into 2" chunks 1/4 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons all-purpose flour 1 teaspoon extra virgin olive oil 1 clove of garlic, minced Click link below for recipe

Contributed by Karen Webb

Healthy Baked Tandoori Chicken Recipe

INGREDIENTS 5 large chicken breasts, cut in large pieces 2 tbsp butter, melted, for brushing For the wet Rub 1¼ tsp red chili powder 1 tsp paprika powder 2 tsp lemon juice ¼ tsp salt For the Marinade ½ cup yogurt 1 tbsp ginger and garlic paste 2 tsp chili powder ½ tsp ground pepper, freshly ground 1 tsp garam masala powder 1 tsp coriander powder ½ tsp cumin powder juice of one lemon 4 tbsp olive oil 1 tsp salt liquid red food coloring (optional) Click link below for recipe

Contributed by Karen Webb

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