• Home > Preparation > About Poultry

Poultry is good for you.

Whether you choose chicken or turkey, poultry is an entree low in calories, cholesterol and fat, yet an excellent source of quality protein, and iron. Poultry of any description is a complete protein, providing all the essential amino acids necessary for human development. As a matter of fact, a single serving of your favourite poultry supplies over half of the Recommended Daily Allowance of protein.

The white meat of chicken and turkey is lower in calories, fat and cholesterol than the dark meat on the same birds, though more than half the fat from chicken is in the skin. During cooking, the skin keeps chicken moist, but the fat is not transferred to the meat. A thin membrane between the skin and the flesh holds moisture in, but keeps fat in the skin from penetrating the meat. Removing the skin after cooking will reduce calories and fat in chicken.

Fast, easy and versatile.

The most versatile of all poultry, chicken can be broiled, grilled, fried, sautéed, baked (or roasted), boiled or stir-fried. Chicken takes on the flavour of the spices and seasonings you choose, making it easily adaptable to any recipe. It's also fast and convenient, as well as low in cholesterol and fat -- one baked, three-ounce skinless chicken breast contains about 120 calories and 1.5 grams of fat. Chicken is an excellent source of quality protein, iron, phosphorus, riboflavin, thiamin, niacin and potassium. In fact, one baked three-ounce skinless chicken breast contains 24 grams of protein.