Ingredients · Proteins
Whole chicken
A full bird for spatchcock or quartered air-fryer roasts when your basket is deep enough.
In the air fryer. Spatchcock for even heat. Truss loosely; check breast and thigh temps separately.
Nutrition
Typical values per 100g raw, mixed
215kcal
- Protein
- 19g
- Fat
- 15g
- Carbs
- 0g
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
Domestic chicken raised globally; whole birds are the classic Sunday roast format.
Herbal & culinary notes
Provides a mix of white and dark meat plus bone broth potential from the carcass.
How to store
Keep whole birds cold; cook or freeze within 1-2 days. Frozen whole chicken keeps quality about 12 months if well wrapped.
Food safety
Cook until breast hits 165°F and thigh meat is done. Spatchcock for even heat. Stuffing cooked inside the bird must also reach 165°F.
Food hazards
Don't wash raw chicken in the sink. It spreads bacteria by splash. Pat dry with paper towels instead.
