Hmm, how do I calculate this chicken?

Carriehelene

Bought split chickens at Hannafords (not breasts, it's whole small chicken split in half). Have no idea how to go about figuring out calorie count for this. It's leg, wing, breast, etc. so a mix of light and dark. Eating in about 20 minutes.

OneWayOnlyCycles

The light meat if cooked without skin is about 50 calories per ounce. The dark is more. Enjoy!

Carriehelene

I eat boneless skinless chicken breast all the time. This is whole new territory for me. Think I should weigh the light and dark separate?

jemhh

I weigh it separate, yes.

Carriehelene

Thank you!

PAV8888

Suggested entries to use:
Usda Br 05064 - Chicken Breast, Meat Only (Roasted)
Generic - 05045, Chicken, Broilers or Fryers, Dark Meat, Meat Only, Cooked, Roasted (Usda)

You can separately weight dark and white meat and use the entries above.

In situations where you can't do so with ease; but can guess or measure quickly (grocery store produce scale for example, or package label) the total weight of the chicken....you can use the following guidelines based on two chickens I sacrificed back in April 2015 :-)

Assign 24.5% of total weight of the chicken to be consumed to dark meat using USDA entry 05045
and assign 33% of total weight to white meat using USDA entry 05064. Do not lick the bones or eat the fat or skin!

My samples were two chickens that weighed 941g and 1246g, cooked, respectively.

I only counted breast meat as white because everything else has more calories so I lumped it all under dark meat.

1 Bones, skin, fat, discards: 386 grams or 41% by weight
2: Bones, skin, fat, discards: 543 grams or 44% by weight

1 Dark meat without skin: 238 grams = 25% by weight = 459
2 Dark meat without skin: 300 grams = 24% by weight = 579

1 White meat without skin: 317 grams or 34% by weight = 458
2 White meat without skin: 403 grams or 32% by weight = 583

jennypapage

i buy deep frozen whole chickens and the calorie count on them is 160cal/100gr. so you can go with that if you like.

pebble4321

I wouldn't weight them separately myself, but then I'm happy for some of my meals to be estimates. I'd probably take the meat off the bone, weight it and then look for an entry for something like "chicken roasted, no skin, meat only". Or with skin if you eat that too.

gonetothedogs19

Just eat it, enjoy it, and don't worry about the calories. If you go over a couple of hundred in a day, who cares? It's not as if you are eating a giant plate of Fettucine Alfredo at a restaurant.

I think this is a good example of why most people fail at counting or do not even try to count calories. You can't obsess over every little thing you put in your mouth.

pmm3437

I would have just put it all under the higher cal entry ( dark meat ), unless I knew fairly well the relative composition.

Better to over report on an individual entry then under.

rebel_26

If your far from calorie goal assume you can guesttimate by averaging both types of meat if weighing individually presents an obstacle.

rebel_26

gonetothedogs19 wrote: »

Just eat it, enjoy it, and don't worry about the calories. If you go over a couple of hundred in a day, who cares? It's not as if you are eating a giant plate of Fettucine Alfredo at a restaurant.

I think this is a good example of why most people fail at counting or do not even try to count calories. You can't obsess over every little thing you put in your mouth.

well honestly speaking I don't "exact" my food either as Im with you 100% on I dont obsess, but for some it is a learning experience to figure these things out to get a baseline understanding of what they are putting in their body. I think the question is very valid considering the venue it was asked in.

Carriehelene

Thank you all for your replies. I solved the problem by just eating the breast meat, and gave the rest to my too skinny 18 year old lol.

kshama2001

gonetothedogs19 wrote: »

Just eat it, enjoy it, and don't worry about the calories. If you go over a couple of hundred in a day, who cares? It's not as if you are eating a giant plate of Fettucine Alfredo at a restaurant.

I think this is a good example of why most people fail at counting or do not even try to count calories. You can't obsess over every little thing you put in your mouth.

I weigh and log dark and white meat separately. Takes seconds. Not obsessive.