Chicken
Gallus gallus domesticus · chicken · Huhn
Chicken: what every chef needs to know
Few ingredients rival Chicken when it comes to being the most consumed meat in the world and a central protein in Mediterranean cuisine. In commercial kitchens, the distinction between chicken breast, thigh and drumstick is critical: breast meat is lean (2–4% fat), cooks quickly but dries out rapidly above 72°C (162°F). Thigh meat is richer in flavour (15–20% fat), tolerates longer preparations such as braising and stewing. In Spain, pollo al ajillo (chicken with garlic and sherry) is a tapas classic. In France, poulet à la Provençale (with tomato, olives and herbs) epitomises the sunny southern kitchen. In Morocco, djej m'chermel (chicken with preserved lemon and olives) is a tagine icon. In Greece, kotopoulo lemonato (lemon chicken) is a household classic. Core temperature is legally established: thigh minimum 74°C (165°F), breast minimum 72°C (162°F) per EFSA standards. Chicken is a Salmonella risk carrier and requires strict HACCP separation.
Chicken: nutritional values per 100g
Based on unprocessed product. Source: USDA FDC (ID: 171477) — broiler, vlees en huid — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FDC (ID: 171477) — broiler, vlees en huid.
Chicken: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Spanish chicken fried with much garlic, white wine and olive oil. Tapasklassieker That in heel Spanje on the kaart stands
Moroccan tajine of chicken with ingelegde lemon, olives, coriander and saffraanboter. traditional Moroccan feestgerecht
Greek chicken stewed with lemon juice, oregano, garlic and olive oil. classic huisbereiding That in heel Griekenland gegeten is
Chicken: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
core temperature dij: 74°C. let 10 minutes rusten for aansnijden so that sappen redistribueren. no lid for crispy huid
use uitsluitend kippendij of -place, not kipfilet. brown the chicken first to on high hitte for maillardreactie for you the wine toevoegt
Yoghurt softens the eiwitstructuur via melkzuur and provides a crispy coating at the grillen. Basis for Lebanese and Moroccan kipbereidingen
Chicken: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Chicken: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Chicken is available year-round as a farmed product. Free-range organic chicken with seasonal feed has a slightly better flavour in the summer and autumn months.
Chicken: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Chicken: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Zuiders Rhone-type with ripe abrikoosaromatiek and what warmte pairs with the herbs of poulet a la Provencale
- Chateauneuf-du-Pape Blanc
- Roussillon
light red tannins fit at the delicate flavours of roasted chicken, sufficient acidity to the fat to cut
- Bourgogne AOC
- Willamette Valley
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Chicken
What is the minimum core temperature for chicken?
Chicken thigh: minimum 74°C (165°F). Chicken breast: minimum 72°C (162°F). Always measure at the thickest part of the meat, away from the bone. Bone conducts heat faster and gives a higher reading than the meat. A probe thermometer in the professional HACCP kitchen is not a choice but an obligation.
Why must I not rinse chicken under the tap?
Rinsing spreads bacteria via water droplets over a radius of 50–80cm. Salmonella and Campylobacter land on chopping boards, worktops and other products. The solution is always heat: a minimum core temperature of 72–74°C (162–165°F) destroys all pathogens. Never rinse.
How do I use the colour-coding system for chicken?
Yellow chopping board and yellow-handled knife are for poultry. Red is for red meat. White is for fish. Green is for vegetables. Blue is for ready-to-eat products. This system is the European standard in HACCP-certified kitchens and prevents cross-contamination between risk categories.
At what temperature should you store Chicken?
Store Chicken at 0°C to +4°C (fresh); -18°C or lower (diepvries), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Chicken professionally?
The primary professional technique for Chicken is roasting in oven at 200°C boven-onderwarmte for 20 minuten per kilogram plus 20 minuten extra. Always verify core temperature with a calibrated probe thermometer.
Does Chicken contain allergens?
Chicken is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
