Poultry
Whole
Whole chicken is the complete bird for roasting, poaching, spatchcocking, or breaking down at home. Quality depends on breed, age, and rearing—skin should be intact and flesh springy. Season the cavity and skin, roast to safe doneness with resting time, or joint into parts. Homemade stock from the carcass completes the value of buying whole.
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Cuts & parts
Characteristics
Preparations
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 9.99 g
- Saturated Fat 3.17 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.94 g
- Cholesterol 88 mg
- Sodium 73.3 mg
- Salt 0.14 g
- Total Carbohydrate 1.02 g
- Dietary Fibre 0 g
- Total Sugars 0.47 g
- Complex / starch 0 g
- Protein 22.6 g
- Water 62.3 g
- Energy 189 kcal
- Water 62.3 g
- Carbohydrates 1.02 g
- Sugars 0.47 g
- Protein 22.6 g
- Fat 9.99 g
- Saturated Fat 3.17 g
- Monounsaturated Fat 4.2 g
- Polyunsaturated Fat 1.94 g
- Omega-3 0.19 g
- Trans Fat 0.1 g
- Vitamins 39.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 9.01 mg
- Vitamin B5 — Pantothenic Acid 1.12 mg
- Vitamin B6 0.55 mg
- Vitamin B7 — Biotin 2.2 µg
- Vitamin B9 — Folate 6.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.1 µg
- Minerals 409 mg
- Major Minerals 407 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 9.01 · vitamin-b5-pantothenic-acid: 1.12 · vitamin-b6: 0.55 · vitamin-b7-biotin: 2.2 · vitamin-b9-folate: 6.5 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.1 ·
Minerals
Whole form averages edible parts as typically consumed.
History
Industrial poultry packing standardised named chicken parts for retail.
Boneless convenience cuts expanded home and food-service use.
Heritage and free-range birds renewed interest in bone-in flavourful joints.