Chicken, broilers or fryers, meat and skin, raw

Chicken classified as broilers or fryers refers to young domestic fowl raised specifically for meat production, typically slaughtered between 6 to 8 weeks of age when they reach optimal tenderness and weight. Broilers arose in industrial poultry production during the 20th century, evolving from traditional barn‑yard chickens to specialized breeds (e.g., Cornish Cross) that grow rapidly with high feed efficiency. These chickens are the backbone of modern poultry supply chains and are consumed worldwide in both urban and rural diets. The term “broiler” signals meat suitability rather than age: these chickens are bred to produce a balanced combination of lean tissue and fat when compared to older laying hens or roosters. Raw chicken meat includes both white and dark muscle tissues and layers of skin that are rich in fat and flavor. White meat primarily consists of breast and wing muscles, lean and mild in flavor, whereas dark meat such as thighs and drumsticks contains more connective tissue, slightly higher fat, and delivers richer taste. The presence of skin also increases overall fat and energy content, as well as certain fat‑soluble vitamins and flavor compounds that contribute to cooking performance. Global poultry production is centered in countries like the United States, Brazil, and China, reflecting both cultural preferences and industrial capacity. Chicken’s adaptability in cuisines—grilled, roasted, stir‑fried, stewed, baked—makes it universally familiar: from American fried chicken to East Asian braised chicken dishes. While raw poultry is a culinary ingredient rather than a finished food, understanding its origins, anatomy, and varieties improves culinary outcomes and nutrition planning. For example, deboning and trimming the skin lowers fat content for leaner preparations, while leaving skin intact improves moisture retention during roasting. Despite being a staple, raw chicken must be handled with strict food safety precautions due to its susceptibility to contamination by pathogens like Salmonella and Campylobacter. Adequate storage, safe thawing, and thorough cooking (to 165°F / 74°C internal temperature) are crucial to prevent illness. The raw form serves as the foundation for countless meals globally and supports dietary needs by providing concentrated high‑quality protein and essential micronutrients when cooked and consumed safely.

Raw chicken with meat and skin provides a balanced mix of macronutrients that explain its widespread use in diets. In an 85g raw serving, this food delivers ~18.6g of protein and 15.06g of fat, with no carbohydrates. Protein is complete, containing all essential amino acids necessary for muscle growth, maintenance, and repair. Key amino acids such as leucine (≈1.35g) and lysine (≈1.51g) support anabolic processes and immune function. The presence of bioavailable amino acids makes chicken a reference protein in dietary planning for athletes, older adults with sarcopenia risk, and individuals recovering from illness. Fat composition in raw chicken includes ~4.31g of saturated fat alongside ~6.24g of monounsaturated and 3.23g of polyunsaturated fats. These fats contribute to energy density and fat‑soluble vitamin transport. While saturated fat intake should be moderated in cardiometabolic risk contexts, leaner cuts or removal of skin can significantly lower saturated fat content. Polyunsaturated fats include small amounts of omega‑3 and omega‑6 fatty acids, albeit in lower proportions compared to fatty fish. Micronutrient analysis shows a wealth of B‑vitamins, particularly niacin (≈6.8mg) and vitamin B6 (≈0.35mg), which are crucial for energy metabolism and neurological health. The raw form also offers minerals such as phosphorus (≈147mg) and selenium (≈14.4µg). Phosphorus influences bone health and cellular energy transfer (ATP synthesis), whereas selenium acts as an antioxidant cofactor supporting immune function. Vitamin profiles include vitamin A (41µg RAE) and vitamin D (~0.2µg)—important for vision, immune health, and calcium regulation—though lower in raw chicken compared to fortified foods. Potassium (≈189mg) and moderate iron (~0.9mg) contribute to electrolyte balance and oxygen transport, respectively. Compared to other meats: raw chicken with skin contains more fat than skinless chicken breast, but significantly less saturated fat than many red meats such as beef or pork. Its zero carbohydrate content makes it suitable for low‑carbohydrate diets, while its high protein content makes it more nutrient‑dense per calorie than many plant proteins by weight.

Source: USDA FoodData Central (FDC ID: 171447)