Introduction:
Chicken meat is the meat of young domestic chickens that are ready for slaughter. Both male and female chickens are sold as "chicken meat". There are 4 different cuts of chicken (breast, thigh, leg, wing) which have individual tastes and characteristics.
Use/Preparation:
Chicken is a very versatile type of meat. It can be boiled, steamed, braised, baked, fried, grilled or smoked.
Health:
The meat is high in protein and, depending on the part of the chicken, low in fat. Wings and drumsticks contain significantly more fat than the lean breast meat. If the skin remains on the chicken meat, the fat content increases. Vitamins and minerals are also present, including zinc, potassium, iron and B vitamins, especially vitamin B2 and vitamin B3. Generally speaking, the quality of the meat depends on how the animals are kept. Meat from organic free-range chickens is more aromatic and firmer and largely free of hormones and antibiotics.
Alternatives:
Chicken can be replaced by other poultry meat (e.g. turkey). Tofu, soya meat/meat substitutes or tempeh are suitable plant-based alternatives. The vegetable alternatives are also rich in protein and can score points with their taste and nutritional values in many dishes when well seasoned.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 100/426 |
| Fat | 0,8 g |
| Healthy fatty acids | 0,3 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 23,3 g |
| Salt | 0 g |
