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Poultry · Chicken

Chicken pieces, skin-on

Bone-in, skin-on chicken: a whole bird or its joints (legs, drumsticks, thighs, breasts) for roasting and stews.

Also called: whole chicken, bone-in chicken, chicken drumsticks, chicken legs

A kind of chicken

91 recipes with it

What it is

This record covers whole chickens and bone-in, skin-on joints such as legs, drumsticks and breast quarters, which are what many traditional recipes use. The bones and skin add flavour and gelatin to stews and keep the meat moist. Pieces vary in size, so cooking times depend on the thickest joint.

How it’s used

  • Roast chicken
  • Curries, tagines, adobo and coq au vin
  • Fried chicken
  • Barbecued and grilled drumsticks
  • Soup and stock

Characteristics

Taste
Savoury and rich, especially around the bone and skin.
Texture
Moist meat with skin that crisps when roasted or fried, or turns soft in braises.
When cooked
Meat near the bone cooks last; check the thickest part. Starting skin-side down renders fat for crisp skin.
Sold as
fresh, frozen
Cooking uses
Commonly cooked, Suitable for frying, Suitable for grilling, Suitable for boiling

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge; a whole frozen chicken can take a day or more to thaw in the fridge.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Raw poultry can carry Salmonella and Campylobacter. Cook until the thickest part reaches 74 °C (165 °F) and juices run clear.
  • Do not rinse raw poultry under the tap, which splashes bacteria around the sink; keep it on the bottom shelf of the fridge and use separate boards and knives from ready-to-eat food.
  • For a whole bird, check the thickest part of the thigh and the centre of any stuffing; it is safer to cook stuffing separately.

Nutrition per 100 g

Energy
215 kcal
Protein
18.6 g
Carbohydrate
0 g
Fat
15.06 g
Fibre
0 g
Sugars
0 g

USDA FoodData Central: Chicken, broilers or fryers, meat and skin, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Chicken thigh — Boneless thighs cook faster; reduce stewing time and expect a less rich sauce.

Related ingredients

Recipes with chicken pieces, skin-on

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