A chicken blogger emailed me and I thought I would share his blog since I was raised on a farm with 500 chickens. Chickens were always mom's thing and how we made grocery money for our family.
Jeff Shamblin writes;
"Removing the skin and visible fat from chicken can lower the fat content by about 50 percent. Since the skin of chicken is the major contributor of saturated fat and cholesterol, removing the skin is a good technique to reduce the fat content of chicken for people who are trying to eat lean. The breast is the leanest portion of poultry. Removing the skin from a six ounce serving of boneless chicken breast before cooking it, reduces the fat content, on average, from thirteen to seven grams. I have found that cooking chicken with the skin on and removing it after cooking makes little difference in the final fat content of the meat. But it can make a big difference in the moisture and taste. Cooking with the skin on keeps the meat insulated and allows it to retain more of its natural moisture and flavors. This is particularly important when cooking the breast portion of poultry, which can easily become dry and tough. When you peel off the skin after cooking, the meat may look much fattier but what you are seeing is not a large increase in fat, but a large increase in moisture. Skinless chicken has very little fat, and you may be tempted to use more oil when cooking to avoid sticking and to add flavor.
But even vegetable oils are essentially pure fat, so you may actually be adding more calories than if you cooked the chicken with its skin intact. As we are all told white meat is better for you and dark meat contains too much fat. While it is true that chicken thighs contain twice the amount of fat of boneless skinless breasts. It is only 11 grams of fat per four ounce serving. Less than you would find in the same size serving of beef pork or lamb.
The calories and cholesterol in chicken thighs weigh in at 232 calories and 105 milligrams of cholesterol per serving. Breast meat is not much different at 196 calories and 96 milligrams of cholesterol. After frying your chicken, place it in a covered pan in your oven and steam the fat and cholesterol out with a half cup of water. If you dont have a lid for your baking pan use aluminum foil. You can also add lemon, orange, ginger, coconut, garlic, etc in the steaming process for additional flavor. People with heart disease should probably boil their chicken, to remove nearly all the the fat and cholesterol."
Jeff Shamblin writes;
"Removing the skin and visible fat from chicken can lower the fat content by about 50 percent. Since the skin of chicken is the major contributor of saturated fat and cholesterol, removing the skin is a good technique to reduce the fat content of chicken for people who are trying to eat lean. The breast is the leanest portion of poultry. Removing the skin from a six ounce serving of boneless chicken breast before cooking it, reduces the fat content, on average, from thirteen to seven grams. I have found that cooking chicken with the skin on and removing it after cooking makes little difference in the final fat content of the meat. But it can make a big difference in the moisture and taste. Cooking with the skin on keeps the meat insulated and allows it to retain more of its natural moisture and flavors. This is particularly important when cooking the breast portion of poultry, which can easily become dry and tough. When you peel off the skin after cooking, the meat may look much fattier but what you are seeing is not a large increase in fat, but a large increase in moisture. Skinless chicken has very little fat, and you may be tempted to use more oil when cooking to avoid sticking and to add flavor.
But even vegetable oils are essentially pure fat, so you may actually be adding more calories than if you cooked the chicken with its skin intact. As we are all told white meat is better for you and dark meat contains too much fat. While it is true that chicken thighs contain twice the amount of fat of boneless skinless breasts. It is only 11 grams of fat per four ounce serving. Less than you would find in the same size serving of beef pork or lamb.
The calories and cholesterol in chicken thighs weigh in at 232 calories and 105 milligrams of cholesterol per serving. Breast meat is not much different at 196 calories and 96 milligrams of cholesterol. After frying your chicken, place it in a covered pan in your oven and steam the fat and cholesterol out with a half cup of water. If you dont have a lid for your baking pan use aluminum foil. You can also add lemon, orange, ginger, coconut, garlic, etc in the steaming process for additional flavor. People with heart disease should probably boil their chicken, to remove nearly all the the fat and cholesterol."
Poultry is very important to the world. I remember all the fowl in China. I heard a few in New Zealand but didn't see many. No pigs either, just sheeeeeeeeeeeeep and cattle!
They must have chickens somewhere because they use a lot of eggs! Eggs are fairly popular for breakfast and I even had them on fish! They love a heated up, not fried tomato with eggs and breakfast, too.
Neighbor Donna is our local poultry farmer so this one is for you Donna.
Ed
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