How do you log chicken thighs?

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coderdan82
coderdan82 Posts: 133 Member
edited February 2021 in Food and Nutrition
I'm cooking chicken thighs with skin and bone.

There's an option to add "chicken, broilers and fryers, thigh, meat and skin, cooked, roasted". Does anyone know if entering by weight includes the bone?

There's a similar option for "dark meat" instead of "thigh". I'm thinking my best bet is to remove the bone, weigh the meat with skin and use this option. Thoughts?

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  • Lietchi
    Lietchi Posts: 6,172 Member
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    Don't include the bone in the weight you log, only the edible parts count for the nutritional values.
  • jen_fitnhappy
    jen_fitnhappy Posts: 102 Member
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    Thanks for asking this! I’ve always wondered the same for chicken wings.
  • wilson10102018
    wilson10102018 Posts: 1,306 Member
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    Weigh them before and after eating. Skim, bones, inedibles a deduction from weight.
  • ninerbuff
    ninerbuff Posts: 48,579 Member
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    Personally I just put it in raw.

    A.C.E. Certified Personal and Group Fitness Trainer
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  • Lietchi
    Lietchi Posts: 6,172 Member
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    ninerbuff wrote: »
    Personally I just put it in raw.

    A.C.E. Certified Personal and Group Fitness Trainer
    IDEA Fitness member
    Kickboxing Certified Instructor
    Been in fitness for 30 years and have studied kinesiology and nutrition
    9285851.png

    Personally, chicken on the bone is the only food I don't weigh raw. We roast our chicken whole, so it's not possible to weight the thigh beforehand.
  • cmriverside
    cmriverside Posts: 34,015 Member
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    Yeah, if it's bone-in I just use a "roasted" database entry. Too much minutiae for me to worry about a few grams of bird bone...of course I kind of guess on ribs and other bone-in meats, too.

    Close enough is good enough if I'm weighing everything else.

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