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Also known as: uncooked chicken, raw poultry, kacha chicken, raw murga, raw hen, raw chicken, murgh
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A comforting bowl of classic chicken noodle soup, made from scratch with a flavorful, low-sodium broth. Tender chicken, soft egg noodles, and gentle vegetables make this a light yet satisfying meal.
Enjoy tender, juicy chicken drumsticks with a wonderfully crisp, golden-brown skin, all baked to perfection in the oven. This simple, low-sodium recipe uses garlic and herbs for a delicious flavor that doesn't rely on salt.
Tender chicken breasts seared to a golden brown, then bathed in a vibrant, zesty sauce of fresh lemon juice and pungent garlic. A quick, healthy, and flavorful main course that's naturally low in sodium and ready in under 20 minutes.
Raw chicken should be used within 1 to 2 days of purchase if kept in the refrigerator.
Yes, but for long-term freezing, it is better to wrap it in an extra layer of foil or plastic wrap to prevent freezer burn.
No, washing raw chicken can spread harmful bacteria like Salmonella to your sink, countertops, and other surfaces.
Turkey is the closest meat substitute. For plant-based options, tofu, seitan, or oyster mushrooms work well.
Spoiled chicken often has a sour or ammonia-like smell, a slimy texture, or a greyish-green color.
The safest way is in the refrigerator overnight. For faster thawing, use a cold water bath, changing the water every 30 minutes.
Chicken breast is leaner and lower in calories, while thighs contain more fat but are often more flavorful and moist.
Chicken is extremely versatile and used in roasts, curries, stir-fries, soups, salads, and sandwiches.
chicken is a versatile ingredient found in cuisines around the world. With 143 calories per 100g and 18.6 grams of protein, it's a nutritious addition to many dishes.
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