Whole chicken (Gallus gallus domesticus) provides a versatile source of complete protein along with vitamin B6, niacin, vitamin B12, selenium, phosphorus, zinc, and other essential nutrients. Different parts of the bird offer somewhat different nutritional profiles, with breast meat generally leaner and dark meat providing more iron, zinc, and certain B vitamins. Cooking a whole chicken also provides multiple meals from one ingredient, while the bones, skin, cartilage, and connective tissues can be simmered afterward to make a mineral-rich and gelatin-containing chicken stock or bone broth.