Common Uses:

1. Roasting: One of the most popular methods, where the chicken is seasoned and baked in the oven until golden brown.
2. Grilling: Whole chickens can be spatchcocked (butterflied) and grilled, often resulting in crispy skin and juicy meat.
3. Slow Cooking: Many people use slow cookers or pressure cookers to prepare whole chickens for soups, stews, or shredded chicken.
4. Smoking: Smoking whole chickens adds a rich, smoky flavor and is popular in barbecue culture.
5. Broth/Stock: The bones and leftovers from a whole chicken are often used to make homemade chicken broth or stock.

Nutritional Information:

• Protein: Whole chicken is a great source of high-quality protein, essential for muscle repair and growth.
• Fats: The skin contains a higher fat content, providing both saturated and unsaturated fats. Removing the skin reduces the fat content.
• Vitamins and Minerals: Chicken is rich in B vitamins (like niacin and B6), phosphorus, and selenium.

Varieties:

• Conventional: Typically raised in large-scale farms, often in controlled environments. These chickens are usually more affordable.
• Organic: Raised without the use of antibiotics or synthetic pesticides, organic chickens are often more expensive but are preferred by those looking for a more natural product.
• Free-Range: These chickens have access to outdoor spaces, which is a selling point for consumers concerned with animal welfare.
• Heritage: Refers to older breeds of chickens that are raised more slowly and are often more flavorful, though more expensive.