Logging a whole chicken
irishshorti
Posts: 3 Member
I've struggled to figure out how best to log the chicken I am eating. This is what I am currently doing:
I buy a whole chicken.
Grill it with only enough oil to keep it from sticking.
As it is cooling, I take the skin off and discard, and bone the chicken, leaving it in bite sized pieces. I let the chicken drain in a strainer while it finishes cooling to allow the fat to drip off.
Then I measure it out into 8oz servings for the week.
I'm not exactly sure what would be the best way estimate the calories and macro nutrients for this. Any suggestions?
I buy a whole chicken.
Grill it with only enough oil to keep it from sticking.
As it is cooling, I take the skin off and discard, and bone the chicken, leaving it in bite sized pieces. I let the chicken drain in a strainer while it finishes cooling to allow the fat to drip off.
Then I measure it out into 8oz servings for the week.
I'm not exactly sure what would be the best way estimate the calories and macro nutrients for this. Any suggestions?
0
Replies
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try this site -
http://ndb.nal.usda.gov/ndb/foods/show/812?manu=&fgcd=0 -
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If it's a whole chicken, it's easiest to weigh it and use an entry for cooked chicken (based on how you cooked it). You should identify the part of the chicken the meat comes from--the entries separate based on that. So if you combine breast and leg meat you'd weigh them separately and log each.
The good (non asterisk) entries look like: "chicken-breast, meat only, cooked, roasted" or "chicken-thigh, meat only, cooked roasted." I believe there's now a bit about fryer or roaster too, but you don't need that to find the good entries.0 -
Thanks!!0
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