Chicken Source

Basically Chickens same with human are omnivores and the wild, they often scratch at the soil to search for seeds, insects and even larger animals such as lizards or young mice. Chickens in nature may live for five to eleven years depending on the breed. In commercial intensive farming, a meat Chicken generally lives only six weeks before slaughter.

Normally chicken can’t fly high but on depressor condition chicken can fly and jump a high fence. These conditions can happen when chicken feel too hungry or because of penned in wall surround with high fence. Sometime chicken can escape by fly and jump over the fence.

Red Junglefowl – found in India (species: Gallus Gallus).

The chicken (Gallus gallus, sometimes G. gallus domesticus) is a domesticated fowl which is traditionally believed to have descended from the wild Red Junglefowl found in India (species: Gallus Gallus). However, some genetic research has suggested that the bird likely descended from both Red and the Grey Junglefowl (G. sonneratii). Although hybrids of both wild types usually tend toward sterility, recent genetic work has revealed that the genotype for yellow skin present in the domestic fowl is not present in what is otherwise its closest kin, the Red Junglefowl. It is deemed most likely, then, that the yellow skin trait in domestic birds originated in the Grey Junglefowl.

As the species spread domestication occurred throughout multiple sites in Asia—including India where it was used for cock fighting. From India the domestication of chicken spread throughout Near East, Africa and the Greco-Roman world.

The chicken is one of the most common and widespread domestic animals. With a population of more than 24 billion in 2003, there are more chickens in the world than any other bird. Humans keep chickens primarily as a source of food, with both their meat and their eggs consumed.

Chicken Enchiladas

Chicken enchiladas with cheddar cheese, sour cream, and corn tortillas.

Ingredients:

• 1 tablespoon plus 1/4 cup oil
• 2 (4 ounce) cans chopped green Chile peppers
• 1 large clove garlic, crushed and minced
• 1 large can (28 ounces) tomatoes, drained, reserve juice
• 2 cups chopped onions (2 large onions)
• 2 teaspoons salt
• 1/2 teaspoon oregano
• 3 cups cooked shredded chicken
• 2 cups sour cream
• 2 cups shredded Cheddar cheese
• 15 corn tortillas

Preparation:

In a skillet over medium-high heat, heat 1 tablespoon oil. Add the Chile peppers and garlic; sauté until garlic is soft but not browned. Break up tomatoes and add to Chile peppers along with the chopped onions, 1 tsp salt, oregano and 1/2 cup of the reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. If it thickens too quickly, add a little more of the tomato liquid or a little water, if necessary. Remove tomato sauce from heat and set aside.

In a bowl, combine chicken, sour cream, and shredded cheese. Heat 1/3 cup oil in a skillet over medium-high heat until hot. Using tongs, dip tortillas in hot oil for a few seconds, just until they become limp. Drain the tortillas well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam-side down, in a 9x13x2-inch baking dish.

Pour tomato sauce over enchiladas and bake at 350° until heated through, about 20 minutes. This casserole can be frozen then reheated in the oven until hot.