Building a better chicken...
bigfatbino
Posts: 136 Member
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.
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.
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Replies
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get you a scale and weight it after cooked..than subtract the bones when you're done..lol defintely not 900 cal0
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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.0 -
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! =D0
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