A broad choice of European chicken, turkey, duck and other poultry provides a tasty variety on your plate. The most popular is chicken meat, which is light-coloured and has delicate texture and thin, smooth skin. Poultry has a good protein to fat ratio. Poultry is low in inter-tissue fat; most fat is accumulated under the skin and it is easy to remove. Poultry is also fast and easy to prepare and it blends perfectly with all sorts of flavours and cuisines. Its flavour may be enriched with basil, savory, garlic, tarragon, bay leaf, marjoram, oregano, pepper and allspice.