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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, it is a nutrient-dense source of high-quality protein, B vitamins, and minerals like selenium. While the skin adds some saturated fat and calories, it also provides monounsaturated fats and helps keep the meat moist during cooking.
A 100g serving of country hen breast contains approximately 22.08g of protein. This makes it an excellent choice for muscle repair, growth, and maintaining a healthy metabolism.
It can be part of a weight loss diet due to its high protein content, which promotes satiety. However, since the skin brings the total fat to 10.2g per 100g, those on strict calorie deficits may prefer removing the skin to reduce overall calorie intake.
Yes, it is highly keto-friendly as it contains 0g of carbohydrates and a moderate amount of fat. The inclusion of the skin provides the fats necessary for those following a ketogenic lifestyle.
In its natural, unprocessed state, country hen breast is 100% gluten-free. Always check labels if the meat has been pre-marinated or seasoned, as those additives may contain gluten.
Roasting or pan-searing are ideal methods because the skin acts as a natural barrier that prevents the meat from drying out. For the best results, cook to an internal temperature of 165°F (74°C) and let the meat rest for 5 minutes before slicing.
Country hen typically has a deeper, more robust flavor and a slightly firmer texture than mass-produced broiler chickens. The skin is often thicker and renders more flavorful fat when roasted or fried.
country hen breast with skin is a versatile ingredient found in cuisines around the world. With 179.97 calories per 100g and 22.08 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw country hen breast should be stored in the coldest part of the refrigerator and used within 1 to 2 days. For longer storage, wrap it tightly in freezer-safe packaging and freeze for up to 9 months.
Check for a sour or ammonia-like smell, a slimy or tacky texture on the skin, and any grayish or greenish discoloration. If any of these signs are present, the meat is no longer safe to consume and should be discarded.
Leaving the skin on helps retain the natural juices of the breast meat, preventing it from becoming tough. It also adds significant flavor and provides essential minerals like phosphorus and selenium to your meal.