no. 15 whole chicken
Excellent source of high-quality complete protein with all essential amino acids; rich in B vitamins (particularly B6 and niacin) and selenium, with varying fat content depending on breed and diet.
About
A whole chicken is the complete carcass of a domesticated fowl (Gallus gallus domesticus) comprising the breast, thighs, drumsticks, wings, and backbone, typically weighing 1.5 to 2.5 kilograms when market-ready. The meat is white in the breast and wings, darker in the thighs and drumsticks due to myoglobin concentration and differing muscle fiber composition. Whole chickens represent the bird in its unbutchered form, offering superior flavor development from bone-to-meat interaction and greater culinary versatility compared to individual cuts.\n\nThe flesh has a mild, slightly sweet flavor that intensifies during cooking, particularly when the bird is roasted or braised. The skin renders fat that contributes to browning and flavor, while the bones serve as the foundation for stock production—a fundamental element of classical cuisine.
Culinary Uses
Whole chickens are central to global cuisine, roasted whole as a centerpiece dish in European, Middle Eastern, and American traditions, or broken down into cuts for specific preparations. The entire bird is utilized: meat for braising, stewing, or poaching; bones and offal for stocks and consommés; skin and fat for rendering. Whole birds are particularly suited to rotisserie cooking, pot-roasting, and spatchcocking (flattening and grilling). The method of cooking and seasoning varies by tradition—from French coq au vin to Southeast Asian soy-braised preparations to Latin American pollo guisado. A single bird can yield multiple dishes across one meal.