Logging servings from whole chicken

Charlene_4723

Hey everyone, I have only been properly weighing my food out for the last 3 weeks and still trying to get to grips with everything.

I'm cooking a whole chicken in the slow cooker to make for tonight's dinner and leftovers for lunch this week. I'm wondering what would be the best way to log the amount I'm going to be using for my dinner tonight? Is it possible I could just pick off the amount I'm going to put on my plate and weigh it before I do? Or would I be best inputting the amount of calories of the whole chicken and putting in an estimate of 0.2 ect?

Thanks!

__TMac__

If you'll be pulling or cutting it off the bone before eating, yeah, just weigh what you put on your plate. If you're keeping it on the bone, weigh it with the bone in, then after eating, weigh the bone and other remains and subtract it out.

Charlene_4723

TmacMMM wrote: »

If you'll be pulling or cutting it off the bone before eating, yeah, just weigh what you put on your plate. If you're keeping it on the bone, weigh it with the bone in, then after eating, weigh the bone and other remains and subtract it out.

Brilliant thankyou!

ElizabethHanrahan

I just weigh the part that I use.

PhillyBlazen76

As long as it's cooked and you weight what you are actually eating, you good to go!

zdyb23456

When I get a rotisserie chicken from Sams club I pull all the meat off the bone and divide it between light and dark meat. Then I use the rotisserie chicken entry for my diary. I'm not sure how accurate that is.

CooCooPuff

Different cuts will have different fat content, thus different calories.

I tend to just mix what I get from a rotisserie chicken all together and just use the basic nutrition label HEB has on their birds. I'm the only one that eats it and it's a good enough estimate when you take all edible portions into consideration.

cwolfman13

I'd pull the meat and weigh it and select the appropriate entry