Practical ingredient guide
Skinless whole chicken
Eviscerated chicken with skin removed before cooking.
Poultry
All year round
International
What it offers and why to use it
Remove skin and visible fat; bone-in weight is not entirely edible. Cook to 74°C in the thickest part without touching bone.
Flavour profile
Mild and meaty, less fatty than skin-on chicken.
From shopping to cooking
Choose
Check that form and composition match the recipe; inspect date, pack and ingredient list.
Store
Keep refrigerated at 0–4°C, separate from ready-to-eat food, and follow the use-by date. Freeze before that date if not cooking it.
Prepare
Braised dishes, roasts and meaty stocks.
How to make the most of it
Good pairings
Onions, garlic, carrots and bay leaf.
How to substitute it
A differently formulated product changes flavour, texture, allergens and nutrition; adapt the recipe and check its label.
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