Italian and Spanish for "chicken".

To turn a cloudy liquid clear by removing sediments. The most common method is to add egg whites, which attract particles in the liquid, simmer for a few minutes, then strain.

A dish made with a piece of boneless chicken breast wrapped around a cold chunk of herbed butter, then dipped in egg and bread crumbs, and fried until crispy.

Spanish for "blood", this is a blood-red colored cold beverage made with red wine, fruit juices, chopped fruits, and soda water or brandy or both.