Know what’s on your plate
Stewing chicken
Calories & nutrition facts
dark meat, meat only, raw
Nutrition facts
Per 100 g% DV- Calories 157 kcal —
- Protein 20 g 39%
- Carbohydrate 0 g 0%
- Fat 8.1 g 10%
- Saturated fat 2.1 g 10%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 101 mg 4%
- Cholesterol 77 mg 26%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 41 µg 5%
- Vitamin C 4.6 mg 5%
- Vitamin E 0.24 mg 2%
- Vitamin K 2.4 µg 2%
- Thiamin (B1) 0.16 mg 14%
- Riboflavin (B2) 0.28 mg 21%
- Niacin (B3) 5.4 mg 34%
- Pantothenic acid (B5) 1.3 mg 25%
- Vitamin B6 0.34 mg 20%
- Folate (B9) 10 µg 3%
- Vitamin B12 0.37 µg 15%
Minerals
- Calcium 10 mg 1%
- Iron 1.2 mg 7%
- Magnesium 23 mg 5%
- Phosphorus 190 mg 15%
- Potassium 242 mg 5%
- Zinc 2.1 mg 19%
- Copper 0.11 mg 12%
- Manganese 0.02 mg 1%
- Selenium 13.5 µg 25%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 157 | 20 g | 0 g | 8.1 g |
| 1 × unit (yield from 1 lb ready-to-cook chicken) | 105 g | 165 | 21 g | 0 g | 8.5 g |
| 1 × chicken, bone and skin removed | 154 g | 242 | 30 g | 0 g | 13 g |
| 2 × unit (yield from 1 lb ready-to-cook chicken) | 210 g | 330 | 41 g | 0 g | 17 g |
| ½ × unit (yield from 1 lb ready-to-cook chicken) | 52.5 g | 82 | 10 g | 0 g | 4.3 g |
| 3 × unit (yield from 1 lb ready-to-cook chicken) | 315 g | 495 | 62 g | 0 g | 26 g |
| 4 × unit (yield from 1 lb ready-to-cook chicken) | 420 g | 659 | 83 g | 0 g | 34 g |
Similar foods
- Stewing chicken meat onlyraw148 kcal / 100 g
- Stewing chicken meat skin giblets and neckstewed214 kcal / 100 g
- Stewing chicken meat and skinstewed285 kcal / 100 g
- Stewing chicken light meatmeat only, raw137 kcal / 100 g
- Stewing chicken meat and skin with giblets and neckraw251 kcal / 100 g
- Dark meat chickenbroiler, raw125 kcal / 100 g
- Chickenbroilers or fryers, meat only, raw119 kcal / 100 g
- Chicken meatbroiler, raw119 kcal / 100 g
- Stewed chickenbroilers or fryers, meat only, cooked, stewed177 kcal / 100 g
- Roasting chickenmeat only, raw111 kcal / 100 g
Questions about Stewing chicken
What is stewing chicken, and how is it different from a roasting chicken?
It is chicken sold for slow cooking; the meat is usually firmer than that of a young roasting bird and needs a longer, gentler cook to become tender. It works best in dishes with plenty of liquid rather than a quick roast.
How long should you cook stewing chicken?
Keep it at a gentle simmer, not a rolling boil, until the meat pulls easily from the bone; this often takes around 1½ to 2½ hours. Check that the thickest part reaches 75 °C, without touching the bone.
Should you brown stewing chicken before simmering it?
Yes, if you want a deeper, savoury gravy: pat the pieces dry, brown them in a little oil in batches, then soften your onions and add the liquid. If you are making a clear soup, you can skip browning and start with cold water instead.
What can you make with stewing chicken?
Use it for chicken soup, chicken and dumplings, or a slow-cooked chicken casserole. Simmer it with onion, carrot, celery and herbs, then remove the bones and return the meat to the pot.
How should you store raw stewing chicken and leftovers?
Keep raw chicken covered on the lowest shelf of the fridge and cook it within one to two days, or freeze it. Refrigerate cooked chicken within two hours, use it within two days, and reheat it until steaming hot throughout.
Should you remove the skin from stewing chicken?
Leave it on while simmering if you want a richer stock, then skim fat from the surface or remove the skin before serving. For a less fatty result, take the skin off before cooking.
How does stewing chicken meat only compare with stewing chicken?
Stewing chicken meat only has 148 kcal and 21.3 g of protein per 100 g, compared with 157 kcal and 20 g in stewing chicken. The meat-only entry has less fat too: 6.32 g versus 8.1 g per 100 g.
Source: USDA FoodData Central 172404 · per 100 g · carbohydrate per EU label, fibre excluded
