The main difference between a Cornish hen and a chicken is the mature size of the bird. Cornish hens rarely weigh much more than 2 pounds, while chickens can weigh double that. Cornish game hens are just chickens , very small, not very old and very tender chickens.
In North America, they are thought of as food for a fancy dinner party or a ritzy restaurant. Makowsky and her husband were living in Connecticut in when a fire killed the African guinea hens they were raising and selling. Afterward, Makowsky decided to try cross-breeding various chicken and game birds , and ended up creating the Cornish game hen, a combination of Cornish and White Plymouth Rock chickens. Cornish hens are fancier, more delicately flavored, and more tender than chicken.
Cornish hens are often served whole due to their small size and are rich in protein. Since they are comprised of primarily white meat , Cornish hens are very lean and rich in niacin, which can help lower cholesterol and boost brain function. To sum up, the Phasianidae family includes Old World quails, pheasants and chickens, and also partridges and peafowl, which explains why they are all quite similar. New World quails are the exception , as they belong to a different family - Odontophoridae - but are called "quails" because they look and act similarly to their cousins.
The differences between pheasants, quails and chickens can be seen in their size and shape, as well as in their habitat and state of domestication. However, there are also big differences between species, subspecies and breeds, which complicates the matter. If you want to read similar articles to Differences between Pheasants, Quails and Chickens , we recommend you visit our Facts about the animal kingdom category.
Share on:. By Janhvi Johorey , Psychologist specialized in animal therapy. January 25, You may also be interested in: Differences between Male and Female Pheasants. In the picture below you can see a pair of bobwhite quails. In the picture below you can see a male common pheasant. In the picture below you can see domesticated chickens in a free-range farm. Chickens feed on everything from insects to grain and young mice.
Another difference between these three types of fowl is their natural habitat. Pheasants can be found in a wide range of areas, from grasslands to idle fields, wetlands, croplands, shrublands, and haylands.
The most widespread species, the common pheasant, is native to Asia but has been introduced to all parts of the world. Quails can inhabit rangelands, woodlands, foothills and even suburban areas. The common quail is found across North Africa and Europe, while the Japanese quail is a separate species that evolved from it after domestication in East Asia. Both are in the family of Old World quails , which also includes pheasants.
As we said, New World quails belong to a different family. They can also be found in a variety of ranges, from deserts to rainforests. Nowadays, both types of quails have been introduced to almost every continent. Wild junglefowl can be found in uninhabited areas with dense vegetation of the Indian subcontinent and Southeast Asia. There are four species of junglefowl, including the red junglefowl, of which the domestic chicken is a subspecies.
It is believed that the chicken was first domesticated in Southeast Asia or the Indus Valley , and it was probably introduced to Europe in the Ancient Greek period, during which it spread to Egypt and later the rest of Africa. Its breeding spread across Polynesia by the seafarers of the 12th Century.
Blue-egged chickens can be found in Asia and the Americas, which suggests that domestic chickens were not introduced by Europeans. Nowadays, the domestic chicken is found in modern urban areas or rural farms all over the world. Place cooked hens on remaining rice, then return rice to pot, covering game hens completely. Cover mixture with a damp cloth to seal in steam, and place a tight-fitting lid on pot. Cook over low heat 8 to 10 minutes.
Serve hot, garnished with sliced almonds. If desired, fry almonds until golden brown before garnishing. Makes 4 servings. Add onion and fry until golden brown. Add cumin seeds and continue frying until onions are dark brown. Add cinnamon stick, cardamom pods, cloves and chicken broth, and bring to a boil. Add rice and saffron and cook on high heat, covered, until all broth is absorbed. Remove from heat and proceed as directed above. Add onions and fry until lightly browned. Remove from heat and add yogurt.
Turn mixture into blender, blend and return to pot.
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