Logging bone-in chicken breast?

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missiontofitness
missiontofitness Posts: 4,074 Member
in Food and Nutrition
I just want to make sure that I am doing this correctly. I purchased a bone-in chicken breast with the skin on it. I plan on cooking it with the bone still in and with the fat untrimmed until I'm done cooking. Should I weigh it before cooking, and again after it's done and I've cut away the meat from the fat and bone to log it in my diary? Thanks!

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  • Francl27
    Francl27 Posts: 26,372 Member
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    Personally I cook it then weight the porting I eat and use the chicken breast cooked entry.
  • Add713
    Add713 Posts: 53 Member
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    Francl27 wrote: »
    Personally I cook it then weight the porting I eat and use the chicken breast cooked entry.

    yea this^^^^ except "portion" I eat
  • rbfdac
    rbfdac Posts: 1,057 Member
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    Weigh the portion you eat-- you only need to record the actual weight of what you eat. If you aren't consuming the trimmings, don't log or weigh them.
  • Vina4
    Vina4 Posts: 23 Member
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    My chicken i weight after it is cooked and then after i am done eating it i weight what is left. It gives me a better accounting of how much i actually ate in my opinion.
  • Francl27
    Francl27 Posts: 26,372 Member
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    Add713 wrote: »
    Francl27 wrote: »
    Personally I cook it then weight the porting I eat and use the chicken breast cooked entry.

    yea this^^^^ except "portion" I eat

    Didn't even catch my typo, lol!
  • independant2406
    independant2406 Posts: 447 Member
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    Francl27 wrote: »
    Personally I cook it then weight the porting I eat and use the chicken breast cooked entry.

    I do this as well. ^^^

  • nickatine
    nickatine Posts: 451 Member
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    I've worked as a line cook in many a restaurant, broken down a chicken whole many a time. The average weight of the breast including the skin(best part) is between 200 and 220 grams. That's raw weight. Hope that helps.

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