Poultry
Chicken
Chicken is the world's most widely consumed poultry, valued for its mild flavour, lean breast meat, and suitability across roasting, frying, grilling, poaching, and braising. Breed, age, and rearing method strongly influence texture, skin quality, and the richness of dark meat. From Hainanese chicken rice and coq au vin to Nashville hot chicken and tandoori, chicken underpins cuisines on every continent. Understanding parts, breeds, and provenance helps match whole birds, bone-in portions, or fillets to the intended cooking method.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles. Showing 10 of 134.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.77 g
- Saturated Fat 3.17 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.12 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 87 mg
- Sodium 70 mg
- Salt 0.15 g
- Total Carbohydrate 1.07 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 61.7 g
- Energy 185 kcal
- Water 61.7 g
- Carbohydrates 1.07 g
- Sugars 0.48 g
- Monosaccharides 0.34 g
- Disaccharides 0.14 g
- Protein 22.2 g
- Animal Protein 21.1 g
- Fat 9.77 g
- Saturated Fat 3.17 g
- Monounsaturated Fat 4.12 g
- Polyunsaturated Fat 1.95 g
- Trans Fat 0.1 g
- Vitamins 45.5 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 8.92 mg
- Vitamin B5 — Pantothenic Acid 1.11 mg
- Vitamin B6 0.55 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.5 µg
- Vitamin B12 — Cobalamin 2.4 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1 µg
- Minerals 375 mg
- Major Minerals 368 mg
- Trace Minerals 6.8 mg
- Salt 0.15 g
- Sodium Chloride 0.15 g
- Cholesterol 87 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.4 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 8.92 · vitamin-b5-pantothenic-acid: 1.11 · vitamin-b6: 0.55 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.5 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1 ·
Minerals
Sodium: 69.96 · Potassium: 239 · Calcium: 59 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Poultry muscle is relatively lean; skin and dark meat raise fat and energy.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Chickens were domesticated from red junglefowl in Southeast Asia and spread westward along trade routes into Europe and Africa.
European exploration and colonial trade networks accelerated poultry breeding and the global diffusion of chicken cookery.
Broiler genetics and vertical integration transformed chicken into an inexpensive, year-round industrial protein.
Free-range, organic, and heritage breed chickens gained mainstream retail presence alongside conventional broilers.