Chicken, broilers or fryers, meat and skin and giblets and neck, raw

Chicken raised for meat—commonly labeled as broilers or fryers—is one of the most widely consumed poultry products globally. Broiler chickens are specifically bred for rapid growth, tender meat, and balanced fat distribution, making them ideal for culinary uses ranging from roasting and grilling to braising and soups. Since the mid-20th century, industrial poultry farming has optimized production efficiency, meaning broilers go from hatch to table-ready size in as little as six to eight weeks. In contrast, traditional free-range breeds can take up to 12 weeks but may offer firmer texture and richer flavor. The full chicken cut described here includes the meat (both light and dark portions), the skin—rich in fat and flavor—and internal organs known as giblets (heart, liver, and gizzard), plus the neck. These components are often sold together with whole chickens, particularly in Western markets, and are prized for their versatility: giblets are used in stocks, gravies, and traditional dishes like giblet gravy or pâté, while the neck adds depth and collagen to broths. Different regions apply distinct names and culinary traditions to these parts. For example, French cuisine uses the term "volaille" for poultry and often features giblets in luxurious sauces. In Asian cuisines, chicken necks are stir-fried or slow-cooked with spices, while many cultures make use of every edible part, minimizing waste and maximizing nutrition. Chicken with skin and giblets retains more flavor and moisture during cooking compared to skinless cuts, although it also increases fat content. The raw state of this food means it must be handled carefully: bacteria such as Salmonella and Campylobacter are common on raw poultry surfaces and require safe cooking practices to destroy pathogens. From a nutrition perspective, including the skin and organs boosts intake of fat-soluble vitamins, B vitamins, minerals such as iron and selenium, and essential amino acids. However, those benefits must be balanced with awareness of fat and cholesterol levels. Nonetheless, this cut is foundational in diet patterns that emphasize whole-animal use and nutrient density.

Breaking down the nutritional profile of raw chicken including meat, skin, and giblets reveals why it’s considered nutrient-dense. Per 100g serving, this cut provides 213 calories, of which approximately 63% of calories come from fat and about 37% from protein, making it a high-energy source suitable for active lifestyles or recovery diets. It contains 18.33g of protein, approaching the daily protein requirement for many adults in a single modest serving. Protein in chicken is complete, delivering all nine essential amino acids, including leucine, lysine, and valine, which are critical for muscle synthesis and metabolic functions. Fat content at 14.83g includes 4.24g saturated fat, 6.08g monounsaturated fat, and 3.19g polyunsaturated fat. Monounsaturated fats support cellular health and contribute to satiety, while polyunsaturated fats provide essential omega-6 and small amounts of omega-3 fatty acids important for cell signaling. The saturated fat content underscores the importance of portion control, especially for individuals monitoring cardiovascular risk factors. Micronutrient highlights include 2.6mg of vitamin C, which is unusual in meat but reflects contributions from organ tissues, and 232mcg of vitamin A (RAE)—primarily from the liver component—which supports vision and immune function. Minerals such as 1.31mg iron and 11.8mcg selenium contribute to oxygen transport and antioxidant defense, respectively. Selenium, in particular, is abundant in poultry and acts as a cofactor for antioxidant enzymes that protect cells from oxidative stress. This cut also provides a spectrum of B vitamins: niacin (6.639mg) supports energy metabolism and skin health, while vitamin B-12 (1.11mcg) is essential for neurologic function. Compared to lean cuts like chicken breast alone, including skin and giblets amplifies fat-soluble vitamin content and overall caloric density. For people looking to reduce calories or saturated fat, lean cuts may be preferable, while those seeking nutrient variety might leverage whole chicken parts in broader culinary applications.

Chicken consumption as part of a balanced diet has been associated with multiple health benefits. Its high-quality protein content supports muscle maintenance and repair; proteins contain all essential amino acids required for tissue synthesis, enzyme function, and immune response. Poultry protein has been linked to improved body composition when included in diets alongside resistance training, helping preserve lean mass during weight loss phases. Beyond macronutrients, poultry provides B vitamins like niacin, which plays a role in energy metabolism and cellular repair. Adequate niacin intake has been linked to improved cholesterol profiles in certain populations, while vitamin B-12 from chicken supports red blood cell formation and neurologic health. Studies, including a 2023 narrative review on poultry and cardiometabolic outcomes, observed that moderate poultry intake fits within heart-healthy eating patterns and may relate to better weight management and glycemic control compared with diets high in processed meats, although the magnitude of benefit varies across studies and populations. Chicken’s lower saturated fat content—when compared to red meats—makes it more compatible with dietary patterns recommended for cardiovascular disease prevention, like the Dietary Approaches to Stop Hypertension (DASH) or Mediterranean diets. Chicken also supports micronutrient status: iron from chicken contributes to oxygen transport and energy levels, especially in individuals at risk of deficiency, while selenium acts as an antioxidant cofactor. Collagen-rich parts of the chicken, such as the neck and skin connective tissues, contribute amino acids like glycine and proline that support connective tissue repair and joint health when included in broths and stews. Though most of these benefits come from observational data and dietary pattern research rather than randomized controlled trials focused exclusively on chicken, incorporating lean poultry within varied diets aligns with authoritative nutritional guidance promoting balanced protein sources, vegetables, whole grains, and legumes to support overall health.

Source: USDA FoodData Central (FDC ID: 171047)