Building a better chicken...

bigfatbino

I ate a chicken today. Not a breast, not a leg, I mean the whole thing. I slow roasted it French style in a pot, took the skin off, and ate the little critter. But this was a tiny chicken. I guess you could say it was "chicken little". I mean the whole thing cost me a whopping 1.49 at Ralph's by UCLA. If it weighed 3 lbs with bones and gizzards I'd be impressed.

I just don't think that I got 900 calories from this little guy. Is there a better way to figure out how many calories are in a chicken that doesn't involve shredding pulling off the thigh, leg, breast meat and weighing it separately? I mean it's dinner, not food science. I'd love any tips, because I'm still pretty hungry, and that head of cabbage and caraway seeds is starting to look pretty dang yummy.

QueenHanifa

get you a scale and weight it after cooked..than subtract the bones when you're done..lol defintely not 900 cal

chrisdavey

get you a scale and weight it after cooked..than subtract the bones when you're done..lol defintely not 900 cal

That is a brilliant idea! I don't know why I haven't thought of this before.

I normally just guesstimate a proportion of breast(white) meat to other (dark) meat and add them in seperately. If you don't eat the skin (fat) or the stuffing (carbs) then I reckon it's pretty close.

bigfatbino

That is a wonderful idea! I will do exactly that. I mean it's all there. I have the start weight on the package, then weight it after I cook it, Chomp the chickeny yummy goodness I want, and then weigh what's left over for a difference. It's clear as a bell now. Thank you very much! =D