Little Sunny Kitchen · by Diana★ 5.0 (5)
How to Cut Up a Whole Chicken
NUTRITION · PER SERVING10M COOK
CAL 17%·PRO 54%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 25G66% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Instructions for butchering a whole chicken into 8 or 10 pieces using a chef's knife. A foundational cooking technique rather than a finished dish.
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Nutrition & ingredients
Ingredients
serves 10- Whole Chicken (giblets removed)
At a glance
PER SERVING · TIME 10M
CAL 17%·PRO 54%
CARBS 0G0% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 25G66% OF CAL
7G SAT18G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 374mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 380mg
- Calcium
- 0.00mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 374MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.