Roasting a Chicken? Logging Calories.

AusAshMommy
AusAshMommy Posts: 845 Member
edited November 25 in Recipes
Question - I have a whole chicken in my oven at the moment roasting, dressed with herbs/salt/pepper and sitting in a bath of 1 stick of butter + 3 cups of Chicken broth - obviously I am not going to be eating the butter/drinking the chicken broth - it'll be absorbed some into the chicken the rest will just sit in the bottom of the pan - I add this to the recipe builder and it shows something like 1005 calories/serving for a 5lb bird. I am going to use the leftovers later in the week for a chicken stew I make - how does one log this???
Obviously 4 ozs of chicken isn't going to generate 1005 calories?

Replies

  • RadishEater
    RadishEater Posts: 470 Member
    good question, if I had to estimate I would log it as a rotisserie chicken you buy at wegmans or a grocery store. Eating the skin or not eating a skin can make a small difference too.

    Other option is to approximate how much butter/liquid you think might be absorbed and log it as chicken thigh+ .5 tbsn of butter + 1 tbsn of broth per portion but with whatever numbers make more sense.

    Hopefully someone else has a better answer
  • AusAshMommy
    AusAshMommy Posts: 845 Member
    @kballsocc Thanks! I was thinking it might be more accurate that way, take them out of the recipe maybe? And just put them as a line item on my log?
  • DX2JX2
    DX2JX2 Posts: 1,921 Member
    Not as much liquid as you think will get absorbed into the chicken. You can just log the chicken as normal using the USDA calorie counts for white or dark meat, skin or no skin, etc. If you use some of the liquid as gravy on the meat or if the meat you eat has some of the liquid on it, then go ahead and add a reasonable estimate based on how much you think you consumed.
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