Healthy, affordable and versatile, chicken has been a popular part of our diet for thousands of years.
Not only does chicken taste good, and do you good, but it’s the least environmentally unfriendly of all of the meat proteins in terms of its carbon footprint. *Cows release the equivalent of 16kg of carbon dioxide for every kilo of meat they produce, sheep produce 13kg of CO2, whereas chickens are responsible for only 4.4kg of CO2 per kilo of meat. Not only does chicken produce the least greenhouse gas emissions of the most popular types of meat, but it produces less overall emissions during each phase of production, processing, and cooking.
Light meat (breast fillet and wings) and dark meat (leg meat) in bold
Energy: 106 Kcal/449kJ / 109 Kcal/459kJ
Protein: 24g / 20.9g
Carbohydrates: 0g / 0g
Of which sugars: 0g / 0g
Fat: 1.1g / 2.8g
Of which saturates: 0.3g / 0.8g
Fibre: 0g / 0g
Sodium: 60mg / 90mg
Roast at 200C/180C fan/gas 6 (whole chicken: 25 mins per 500g, plus an extra 25 mins; breasts, 15 mins; thighs and wings, 40 mins)
Grill or barbecue (breast, 7-10 mins; cubes or strips, 5-7 mins; drumsticks and thighs, 25-30 mins; wings, 40 mins).
Make sure chicken is steaming hot all the way through before serving. Cut into the thickest part of the meat and check that it is steaming hot with no pink meat and that the juices run clear, or use a temperature probe to achieve over 72°C, ideally 80°C.