Know what’s on your plate
Whole chicken
Calories & nutrition facts
raw, meat and skin
Nutrition facts
Per 100 g% DV- Calories 201 kcal —
- Protein 19 g 38%
- Carbohydrate 0 g 0%
- Fat 14 g 18%
- Saturated fat 3.8 g 19%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 70 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 25 µg 3%
- Vitamin C 0 mg 0%
- Vitamin D 0.6 µg 3%
- Vitamin E 0.15 mg 1%
- Thiamin (B1) 0.11 mg 9%
- Riboflavin (B2) 0.25 mg 19%
- Niacin (B3) 6.5 mg 41%
- Pantothenic acid (B5) 1 mg 21%
- Vitamin B6 0.3 mg 18%
- Biotin (B7) 2 µg 7%
- Folate (B9) 9 µg 2%
Minerals
- Calcium 7 mg 1%
- Iron 0.7 mg 4%
- Magnesium 22 mg 5%
- Phosphorus 140 mg 11%
- Potassium 320 mg 7%
- Zinc 1.1 mg 10%
- Copper 0.05 mg 6%
- Manganese 0.01 mg 0%
- Selenium 12 µg 22%
- Iodine 8 µg 5%
Similar foods
- Corn-fed whole chickenraw, meat and skin218 kcal / 100 g
- Whole chicken eggraw131 kcal / 100 g
- Chickenmeat and skin, raw173 kcal / 100 g
- Chicken meatbroiler, raw119 kcal / 100 g
- Henwhole, raw230 kcal / 100 g
- Whole eggchicken, raw, fresh131 kcal / 100 g
- Turkeywhole, meat and skin, raw144 kcal / 100 g
- Whole duckraw138 kcal / 100 g
- Poussin meat and skinraw202 kcal / 100 g
- Hen meat and skinraw255 kcal / 100 g
Questions about Whole chicken
How long does a whole chicken take to roast?
Roast it at 200 °C (180 °C fan) for about 20 minutes per 500 g, plus 20 minutes. It is ready when the thickest part of the thigh reaches 75 °C and the juices run clear; rest it for 15 minutes before carving.
Should you wash a whole chicken before cooking it?
No. Washing can splash raw-chicken bacteria around the sink and worktops; pat the skin dry with kitchen paper instead, then wash your hands and clean anything that touched the raw bird.
How do you get crisp skin on a roast whole chicken?
Pat the skin thoroughly dry, then leave the chicken uncovered in the fridge overnight if you have time. Rub it with a little oil or softened butter and salt before roasting, and avoid basting, which makes the skin less crisp.
How can you tell when a whole chicken is cooked without a thermometer?
Pierce the thickest part of the thigh: the juices should run clear, and the meat should no longer look pink at the bone. A food thermometer is more reliable; check that the centre of the thigh reaches 75 °C.
What can you cook with leftover roast chicken?
Strip the meat from the carcass while it is still easy to handle. Use it in chicken pie, a curry, sandwiches or soup; simmer the bones with onion, carrot and celery to make stock.
How long does cooked whole chicken keep in the fridge?
Cool it promptly, remove the meat from the carcass and refrigerate it in a covered container within two hours of cooking. Eat it within three days, or freeze it for longer storage.
Can you roast a whole chicken from frozen?
It is safer to thaw it fully in the fridge first, then roast it as usual; a partly frozen bird can cook unevenly. Keep it in a dish on the lowest fridge shelf while thawing, and allow roughly 24 hours for every 2 kg.
Is whole chicken different from chicken meat?
“Whole chicken” means the bird as sold, usually with skin and bones; “chicken meat” refers to the edible meat. Per 100 g, whole chicken has 19 g of protein, while chicken meat has 18 g.
Source: CoFID (UK) 18-297 · per 100 g · carbohydrate per EU label, fibre excluded
