$1.06 per 100g
Country Of Origin:
Product Of Australia
Approx. 1.6kg (Please note that size can very a little depending on what we are sent)
Appearance:
Size and Shape: A whole chicken includes various parts such as breast, thighs, wings, and drumsticks, all connected.
Skin: The chicken may have skin, which can be left on or removed based on preference.
Taste and Texture:
Flavor: The flavor of a whole chicken is rich and savory, with different cuts offering varying taste experiences.
Texture: Different parts of the chicken have distinct textures, from the tender and lean breast meat to the more flavorful and slightly fatty thighs and drumsticks.
Culinary Uses:
Cooking Methods: Whole chickens can be roasted, grilled, baked, or slow-cooked.
Versatility: The different cuts can be used in various dishes, from whole roasted chicken to chicken soup or stir-fries.
Bone Broth: The carcass can be used to make flavorful chicken broth or stock.
Nutrition Information (per 100 grams, approximate): Calories: Around 135 kcal (skinless, roasted breast meat)
Protein: Approximately 31 grams (skinless, roasted breast meat)
Total Fat: About 3.6 grams (skinless, roasted breast meat)
Saturated Fat: Around 1 gram (skinless, roasted breast meat)
Carbohydrates: Minimal, usually less than 1 gram
Cholesterol: Approximately 85 mg (skinless, roasted breast meat)
Sodium: Around 74 mg (skinless, roasted breast meat)
Vitamins and Minerals:
Vitamin B6: Approximately 0.6 mg (skinless, roasted breast meat)
Niacin (Vitamin B3): Around 14 mg (skinless, roasted breast meat)
Phosphorus: Approximately 200 mg (skinless, roasted breast meat)
Selenium: Around 24.4 µg (micrograms) (skinless, roasted breast meat)
Note: The nutritional values provided are approximate and can vary based on factors such as cooking methods and the inclusion of skin. When cooking a whole chicken, it's essential to consider the various cuts and their cooking times to ensure a well-cooked and flavorful dish.
Appearance:
Size and Shape: A whole chicken includes various parts such as breast, thighs, wings, and drumsticks, all connected.
Skin: The chicken may have skin, which can be left on or removed based on preference.
Taste and Texture:
Flavor: The flavor of a whole chicken is rich and savory, with different cuts offering varying taste experiences.
Texture: Different parts of the chicken have distinct textures, from the tender and lean breast meat to the more flavorful and slightly fatty thighs and drumsticks.
Culinary Uses:
Cooking Methods: Whole chickens can be roasted, grilled, baked, or slow-cooked.
Versatility: The different cuts can be used in various dishes, from whole roasted chicken to chicken soup or stir-fries.
Bone Broth: The carcass can be used to make flavorful chicken broth or stock.
Nutrition Information (per 100 grams, approximate):
Calories: Around 135 kcal (skinless, roasted breast meat)
Protein: Approximately 31 grams (skinless, roasted breast meat)
Total Fat: About 3.6 grams (skinless, roasted breast meat)
Saturated Fat: Around 1 gram (skinless, roasted breast meat)
Carbohydrates: Minimal, usually less than 1 gram
Cholesterol: Approximately 85 mg (skinless, roasted breast meat)
Sodium: Around 74 mg (skinless, roasted breast meat)
Vitamins and Minerals: Vitamin B6:
Approximately 0.6 mg (skinless, roasted breast meat)
Niacin (Vitamin B3): Around 14 mg (skinless, roasted breast meat)
Phosphorus: Approximately 200 mg (skinless, roasted breast meat)
Selenium: Around 24.4 µg (micrograms) (skinless, roasted breast meat)
Note: The nutritional values provided are approximate and can vary based on factors such as cooking methods and the inclusion of skin. When cooking a whole chicken, it's essential to consider the various cuts and their cooking times to ensure a well-cooked and flavorful dish.
Appearance:
Size and Shape: A whole chicken includes various parts such as breast, thighs, wings, and drumsticks, all connected.
Skin: The chicken may have skin, which can be left on or removed based on preference.
Taste and Texture:
Flavor: The flavor of a whole chicken is rich and savory, with different cuts offering varying taste experiences.
Texture: Different parts of the chicken have distinct textures, from the tender and lean breast meat to the more flavorful and slightly fatty thighs and drumsticks.
Culinary Uses:
Cooking Methods: Whole chickens can be roasted, grilled, baked, or slow-cooked.
Versatility: The different cuts can be used in various dishes, from whole roasted chicken to chicken soup or stir-fries.
Bone Broth: The carcass can be used to make flavorful chicken broth or stock.
Nutrition Information (per 100 grams, approximate):
Calories: Around 135 kcal (skinless, roasted breast meat)
Protein: Approximately 31 grams (skinless, roasted breast meat)
Total Fat: About 3.6 grams (skinless, roasted breast meat)
Saturated Fat: Around 1 gram (skinless, roasted breast meat)
Carbohydrates:Minimal, usually less than 1 gram
Cholesterol: Approximately 85 mg (skinless, roasted breast meat)
Sodium: Around 74 mg (skinless, roasted breast meat)
Vitamins and Minerals:
Vitamin B6: Approximately 0.6 mg (skinless, roasted breast meat)
Niacin (Vitamin B3): Around 14 mg (skinless, roasted breast meat)
Phosphorus: Approximately 200 mg (skinless, roasted breast meat)
Selenium: Around 24.4 µg (micrograms) (skinless, roasted breast meat)
Note: The nutritional values provided are approximate and can vary based on factors such as cooking methods and the inclusion of skin. When cooking a whole chicken, it's essential to consider the various cuts and their cooking times to ensure a well-cooked and flavorful dish.
