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Also known as: bone-in skin-on chicken, chicken pieces with skin and bone, whole chicken pieces with skin, murgh pieces with skin, chicken cuts with skin and bone
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw chicken pieces should be stored in the refrigerator for no more than 1 to 2 days before cooking or freezing.
Yes, they can be frozen for up to 9 months for best quality, though they remain safe to eat indefinitely if kept constantly frozen at -18°C (0°F).
No, washing raw chicken can spread harmful bacteria like Salmonella or Campylobacter onto kitchen surfaces and other foods.
Dry the skin thoroughly, season with salt, and start cooking at a high temperature or sear in a pan before roasting.
Signs of spoilage include a sour or ammonia-like smell, a slimy texture, or a grayish/greenish color change.
Yes, cooking with the bone and skin helps retain moisture and imparts more depth of flavor to the meat and any surrounding sauce.
You can use boneless skinless pieces, but reduce cooking time as they cook faster and may dry out more easily.
Yes, the skin contains a significant amount of fat, which increases the calorie count compared to skinless cuts.
They are ideal for roasting, braising (like Coq au Vin), frying (Southern style), or grilling.
bone-in skin-on chicken pieces is a versatile ingredient found in cuisines around the world. With 215 calories per 100g and 18.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 2 recipes featuring bone-in skin-on chicken pieces with step-by-step instructions.
Browse recipes →Use a meat thermometer to ensure the temperature reaches 165°F (74°C) even right next to the bone.