Poulet Rôti
With moderationModerate-purine poultry: skinless portions are usually fine, but skin, drippings and gravy raise flare risk.
- Lean protein when the skin is removed
- Contains no fructose, added sugar or alcohol
- Supplies B vitamins and selenium
- Skinless breast is the lowest-purine cut
- Chicken skin and dark meat carry more purines
- Pan drippings and gravy concentrate purines and fat
- Rotisserie birds are often brined, adding sodium
- Giblets, liver or organ-based stuffing are high purine
Purine Content
Chicken is a moderate-purine food. Rough values sit around 100–200 mg of purines per 100 g, with dark meat, skin and leg cuts at the upper end and skinless breast at the lower end. A 100–150 g serving of skinless roast chicken is generally acceptable for most people with gout, particularly if urate-lowering therapy is in place and the rest of the day's eating is low in purines.
What to Watch
Restaurant and supermarket poulet rôti is frequently brined or injected with salt solution, so sodium can be high — relevant because hypertension and reduced kidney function often accompany gout. The skin and the drippings left in the pan concentrate both fat and purines, so gravy made from them is best skipped. Avoid giblets, liver and any organ-based stuffing entirely.
Practical Tips
Pull the skin off before eating, favour breast over thigh and leg, keep portions near 100–150 g, and serve with vegetables and plenty of water. Do not pair roast chicken with beer, sugary soft drinks or sweet glazes, since those independently raise uric acid. During a flare, or if attacks are frequent, treat it as an occasional meal rather than a weekly staple.
This is general information, not medical advice.
AI-researched information — not medical advice. Ask a qualified clinician before changing your diet or treatment.