Chicken
A descendent of the red junglefowl, the chicken is one of the more popular types of poultry consumed in the world today. Domesticated chickens are not capable of flying for long hours.
Chicken Breast: White Meat
The chicken's short, quick movements of the breast muscles (since it doesn't fly) make the chicken breast a white meat and low in fat: the chicken's muscles are used for short, quick movement and therefore require fewer red muscle fibers (pumping in oxygen rich blood) and less fat to operate. The less red muscle fibers the more white the meat and the less fat required by the chicken to fly, the lower in fat the chicken will be.
Chicken Legs: Dark Meat
Chicken legs are used more regularly by the chicken and therefore consist of some red muscle fibers and more fat - the chicken needs the red muscle fibers (higher in oxygen) to allow for more regular use of those muscles. Also to aid those legs muscles over prolonged uses, the chicken legs are provided more fat. Thus, the meat from the chicken legs is higher in fat than breast meat.
Allergy
An allergy to chicken eggs doesn't necessarily suggest an allergy to chicken. The proteins change between the egg stage and the chicken stage. For more, speak to a medical professional.
