Whole Chicken

Type
Roasting (e.g., oven roast or tandoori-style)
Boiling for soups and stock
Grilling or frying after marination

Form: Whole bird (uncut, cleaned, dressed)
Parts : Breast, wings, thighs, drumsticks, back; may include neck and giblets
Average weight: ~1.0-2.5 kg (market range; varies by breed and age)
Length: ~30-45 cm (approx., depending on size)
Color (raw meat): Pinkish to light pink
Skin color: Pale yellow to cream/white (sometimes slightly yellow due to feed)
Calories: ~165-215 kcal per 100 g (depends on cut & skin)