Chicken, broilers or fryers, dark meat, meat and skin, cooked, stewed
Whole food · Poultry Products
Photo: Wikipedia
This is the rich, savory dark meat from a broiler chicken, slow-simmered until tender with its skin on. The stewing process renders the fat, creating a succulent, fall-off-the-bone texture and a deep, poultry flavor. Nutritionally, it's a powerhouse of protein and provides essential fats, with virtually no carbohydrates.
Calorie split: 42% protein · 0% carbs · 58% fat
↓ Full nutrition💚 Why it's loved
People adore it for its deep, comforting flavor and incredibly tender texture that absorbs sauces and seasonings beautifully. It's a versatile staple in home cooking, forming the hearty base of countless soups, stews, and braised dishes across cultures.
⚠️ Watch-outs & how to enjoy it better
The skin and dark meat are higher in saturated fat and calories than skinless breast, which may concern those monitoring fat intake. To enjoy it healthily, practice portion control, skim excess fat from cooking liquids, or remove the skin before eating. It can also be high in sodium depending on the recipe; using low-sodium broth and seasoning with herbs can counteract this.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Rich in iron and zinc, minerals crucial for immune function and energy.
- Provides B vitamins like niacin (B3) and B6 for metabolism.
- The skin adds flavor and contains some collagen and healthy monounsaturated fats.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Dark meat contains more myoglobin, an oxygen-storing protein that gives it its darker color and richer flavor, which is why it's better suited for the longer, moist-heat cooking methods like stewing.
Full nutrition (USDA data · scales with serving)
| Water | 63.0 g |
| Energy | 233 kcal |
| Energy | 975 kj |
| Protein | 23.5 g |
| Total lipid (fat) | 14.7 g |
| Ash | 0.74 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 14.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 133 mg |
| Potassium, K | 166 mg |
| Sodium, Na | 70.0 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 18.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.18 mg |
| Niacin | 4.5 mg |
| Pantothenic acid | 0.77 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Vitamin B-12 | 0.20 ug |
| Vitamin A, RAE | 56.0 ug |
| Retinol | 56.0 ug |
| Vitamin A, IU | 186 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.1 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.11 g |
| SFA 16:0 | 3.0 g |
| SFA 18:0 | 0.83 g |
| Fatty acids, total monounsaturated | 5.8 g |
| MUFA 16:1 | 0.80 g |
| MUFA 18:1 | 4.7 g |
| MUFA 20:1 | 0.14 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.2 g |
| PUFA 18:2 | 2.8 g |
| PUFA 18:3 | 0.13 g |
| PUFA 20:4 | 0.13 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.05 g |
| Cholesterol | 82.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.26 g |
| Threonine | 0.97 g |
| Isoleucine | 1.2 g |
| Leucine | 1.7 g |
| Lysine | 1.9 g |
| Methionine | 0.62 g |
| Cystine | 0.31 g |
| Phenylalanine | 0.91 g |
| Tyrosine | 0.75 g |
| Valine | 1.1 g |
| Arginine | 1.5 g |
| Histidine | 0.69 g |
| Alanine | 1.4 g |
| Aspartic acid | 2.1 g |
| Glutamic acid | 3.4 g |
| Glycine | 1.5 g |
| Proline | 1.2 g |
| Serine | 0.83 g |
FAQ
Is stewed dark meat healthier than fried?
Generally, yes. Stewing is a moist-heat method that doesn't require added oil for cooking, and some fat can be skimmed from the broth. Frying, especially deep-frying, adds significant fat and calories.
Why is my stewed chicken tough?
It's likely undercooked. Dark meat needs sufficient time (often 45+ minutes of simmering) for the collagen in connective tissue to break down into gelatin, which creates tenderness.
Can I use this in a low-carb diet?
Absolutely. With 0g carbs per 100g, stewed dark meat is an ideal protein source for ketogenic and low-carb dietary plans.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.33 kcal/g · 40% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.42 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.