Chicken Whole (Hazeldenes Free Range) | 1.6kg

$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.