Adding the energy needed for slaughtering and processing the birds (chicken meat is now overwhelmingly marketed as parts, not as whole broilers), retailing, storing and home refrigeration, and eventual cooking raises the total energy requirement for putting a kilogram of roasted chicken on dinner plates to at least 300–350 milliliters of crude oil: a volume equal to almost half a bottle of wine (and for the least efficient producers, to more than a liter).
