Ingredient encyclopedia · Proteins
The world's most-eaten meat and the cook's best canvas. White and dark meat are practically different ingredients: breasts are lean and unforgiving; thighs are fatty, collagen-rich, and nearly impossible to ruin.
Mild and savory; the flavor lives in the skin, bones, and dark meat. Salt early — even 30 minutes helps.
Handle with care
Prep & knife work
·
Dry the skin thoroughly for crispness — moisture is the enemy of browning.
·
Pound breasts even so they cook evenly.
·
Dry-brine: salt, uncovered, in the fridge overnight for the juiciest roast.
At the stove
Cooking methods
Roasting (200°C to 74°C internal)
Flavor friends
Pairs well with
Firm tofu or chickpeas (plant-based)
Pork tenderloin (in sautés)
Keep it fresh
Storage & shopping
Storage
Coldest shelf of the fridge, on a plate, in its wrapping. Never rinse — it only sprays bacteria around the sink.
Shelf life
Raw: 1–2 days refrigerated. Cooked: 3–4 days. Frozen: 9 months (parts).
Shopping tips
Air-chilled birds brown better. Buy whole — it's cheaper, and the carcass is tomorrow's stock.
Nutrition
Breast: ~31 g protein per 100 g, very lean. Thigh: more fat, more iron, more flavor.
Descended from the red junglefowl of Southeast Asia, domesticated 8,000 years ago, and now cooked in every cuisine on earth.
Put it to work
Recipes with whole chicken
Sunday Roast Chicken
French · Dinner
30-Minute Spicy Chicken & Spinach Stir-fry
Asian · Dinner
Weeknight Coq au Vin
French · Dinner
Herb Butter Roast Chicken
French · Dinner
Spatchcock Chicken
Modern · Dinner
Smoked Whole Chicken
American · Dinner