In today’s mass-produced world, chicken is cheap and eaten nearly everywhere. Yet, it has a secure place in the history of fine cuisine, and can still be prepared with originality and style. From the classic British roast to the traditional French coq au vin, this video explores the versatility, potential, nutritional value, and historical importance of the humble barnyard hen. Shedding light on Mrs. Beeton’s chicken recipes and Henry VIII’s poultry passion, the program also examines why the fast food industry depends heavily on chicken. In the kitchen, chef Paul Merrett puts a good red wine to use and reveals the chicken part that all great cooks secretly love to prepare. Produced by the Open University. (30 minutes)