Whole Chicken

Name: Whole chicken — an entire bird, sold fresh or frozen, usually 1.2 to 2.5 kg, with the neck and giblets inside. It is the basis of the Sunday roast and many other family meals, and is usually the most economical way to buy chicken.

Description

The chicken is the most widely eaten bird in the world, domesticated from the red junglefowl in Southeast Asia thousands of years ago. A whole bird provides white and dark meat, skin, bones for stock and fat, and goes a long way, stretching to several meals, from the roast itself to sandwiches, soups and pies.

Labels such as free-range, organic, corn-fed and heritage breed reflect how the bird was raised, with welfare standards varying by country. Higher-welfare birds usually grow more slowly and have a firmer texture and more flavour, and cost more.

Main nutrition value

Chicken is a good source of high-quality protein, niacin, vitamin B6, selenium and phosphorus. A whole chicken offers both lean white meat and richer dark meat, with the skin adding fat.

How best to be consumed

Whole chicken is roasted, or cut up for other dishes.

1. Pat dry, season inside and out, and roast at 200°C for about 20 minutes per 500 g plus 20 minutes, until the thickest part of the thigh reaches 74°C.
2. Spatchcock (remove the backbone and flatten) for faster, more even cooking.
3. Rest for 15 to 20 minutes before carving.
4. Make stock from the carcass, with onion, carrot and herbs, and use leftovers in salads, sandwiches and soups.
5. Do not wash the raw bird, which spreads bacteria, and wash hands and surfaces afterwards.

Overconsumption could cause…

Whole chicken is healthy, with careful handling.

1. Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat. This applies to eating the skin.
3. Welfare, environmental and sourcing concerns with intensive farming, so many shoppers look for higher-welfare, grass-fed or organic labels.
4. Cross-contamination from raw juices, so keep them away from other foods, and store leftovers cold, using them within 2 days.

GroupsChickenPoultry and game birdsHigh proteinLow sodiumFresh

Related foodsChicken ThighChicken WingChicken Mince / Ground ChickenChicken DrumstickChicken LiverChicken Breast

Wikipedia — Chicken as food, used for origin, naming and history: https://en.wikipedia.org/wiki/Chicken_as_food