Good source
Protein
16.9 g · 34% DV target
A versatile culinary staple known for its mild flavor and tender texture, whole chicken serves as a foundational source of high-quality animal protein in global cuisines.
Whole chicken is a primary component of dietary patterns consistently associated with a lower risk of all-cause mortality, particularly when consumed as part of a "Prudent" or "Mediterranean-like" diet that emphasizes white meat over red or processed meats .1012
The preparation method significantly alters the energy density and fat content; for example, roasting a whole chicken with the skin intact increases the total fat and caloric value by approximately 40–60% compared to skinless preparations .4
Whole chicken provides a complete profile of essential amino acids (the building blocks of protein the body cannot make itself), including notably high levels of leucine and lysine which are critical for muscle protein synthesis.
Early research indicates that organic chicken may contain higher concentrations of n-3 PUFA (omega-3 fatty acids) than conventionally raised chicken, though these findings vary significantly by region and specific study .7
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
16.9 g · 34% DV target
12.2 g · 16% DV target
3.39 g · 17% DV target
Not a benefit — best kept low
0.15 g · 15% DV target
Not a benefit — best kept low
0.20 g · Top 17% of meat & poultry
3.19 g · Top 5% of meat & poultry
Seasonality has not been estimated for this ingredient yet.
Store on the bottom shelf to prevent cross-contamination
Wrap tightly to prevent freezer burn
Chicken has a significantly lower carbon footprint than beef or lamb but higher than most plant proteins.
The modern domesticated chicken is primarily descended from the red junglefowl of Southeast Asia, which was likely first domesticated for cockfighting rather than food.