Each year, an estimated 600 million people, or nearly 1 in 10 of us, fall ill due to foodborne illnesses from E. coli and salmonella. The death rate is particularly high among children under five. Most of these illnesses are caused by antibiotic-resistant bacteria, and most of that bacteria comes from industrially produced chicken, according to Maryn McKenna, author of Big Chicken, which was published by National Geographic.

When McKenna spoke by phone from her home in Athens, Georgia, she revealed what antibiotics are really used for, why fast food chains like KFC and McDonalds are starting to avoid them, and why French poulets taste so much better than American supermarket chicken.

For poulet crapaudine, you take a chicken, flip