Domestic fowl, Gallus domesticus. A 150-g portion is a rich source of protein and niacin; a good source of copper and selenium; a source of iron and vitamins B1, B2, and B6. There are differences between the white (breast) and dark (leg) meat, the former being lower in fat but also lower in iron and vitamin B2. Of a 150-g portion of boiled chicken, the white meat supplies 0.9 mg of iron, 0.09 mg of vitamin B1, 0.18 mg of vitamin B2, 7.5 g of fat, of which one-third is saturated; the dark meat supplies 3.8 mg of iron, 0.1 mg of vitamin B1, 0.4 mg of vitamin B2, 15 g of fat, of which one-third is saturated.

Poussin or spring chicken is a young bird, 4-6 weeks old, weighing 250-300 g. See also broiler chicken.