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  • skin on chicken

    should i take the skin off my chicken when i prepare it, or leave it on?

  • #2
    leave it on

    leave it allllllll on
    beautiful
    yeah you are

    Baby if you time travel back far enough you can avoid that work because the dust won't be there. You're too pretty to be working that hard.
    lol

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    • #3
      If you remove it, what's the point in eating the chicken? Skin is the best part. Don't be afraid of it. Eating the extra fat in the skin will help keep you feeling full longer.

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      • #4
        Why on earth would you take the skin off?! That's the best bit.
        “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

        Owly's Journal

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        • #5
          By all means, leave the skin on. It will keep the meat from drying out, leaving it jucier & tastier. As others have said, crispy skin is the best tasting part of the chicken and good for you. I know...I know...it is hard to give up the bad advice we've been given for years. I went back to eating good fats including chicken skin in 2009. I'm 70 lbs lighter and healthier as a result.
          Starting Weight: 197.5
          Current Weight: 123
          Far healthier!

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          • #6
            Leaving it on keeps the chicken juicy while cooking it. It also adds the majority of the fat content which will keep you feeling full for a longer time. It also reduces inflammation due to the addition of healthy fats into your blood steam which are actually beneficial to dealing with chronic inflation. Chicken can be a little high in omega-6 fats, but I assume you're not eating it exclusively.

            Conclusion? Leave the skin on, enjoy the fat, don't feel guilty!
            "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

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            • #7
              Or take the skin off and make a separate meal of crispy skin.

              I love it when the skin falls off in the tikka masala sauce. I try to fish it all out of the pan so I get more skin than my partner who doesn't really want to eat it.
              Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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              • #8
                Originally posted by PandaRose View Post
                should i take the skin off my chicken when i prepare it, or leave it on?
                Do you like it? I only like it super-crispy, so it the recipe will give me that, I leave it on. If the recipe will give some nasty, rubbery stuff, I peel it off before hand.
                50yo, 5'3"
                SW-195
                CW-125, part calorie counting, part transition to primal
                GW- Goals are no longer weight-related

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                • #9
                  IMO, it depends on the quality of the chicken. Regular store bought cafo chicken - it doesn't matter or get rid of it. Pesticides and poisons tend to be stored in fat and organs. Happy chickens that run around and eat bugs and don't eat poison - eat the skin. If you don't like it in your original recipe, either render it and save/freeze the schmaltz for cooking, or crisp it up and crunch on it for a snack.
                  "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                  B*tch-lite

                  Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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                  • #10
                    I'm not sure I understand the anti-chicken sentiment. Yeah, if all you know how to do is dry bake chicken to a tasteless mess, then sure, chicken sucks. But chicken parmagiana is delicious. Stir fry using chicken is good. Just because CW made boneless, skinless chicken breasts its meat of choice doesn't make chicken bad. Like any lean meat, it takes some creativity to make it taste good - like elk, alligator, rabbit, and many of the meats everyone is jumping on the bandwagon to eat.
                    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

                    B*tch-lite

                    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

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                    • #11
                      Originally posted by JoanieL View Post
                      I'm not sure I understand the anti-chicken sentiment. Yeah, if all you know how to do is dry bake chicken to a tasteless mess, then sure, chicken sucks. But chicken parmagiana is delicious. Stir fry using chicken is good. Just because CW made boneless, skinless chicken breasts its meat of choice doesn't make chicken bad. Like any lean meat, it takes some creativity to make it taste good - like elk, alligator, rabbit, and many of the meats everyone is jumping on the bandwagon to eat.
                      I think it's a knee jerk response from those that have been eating ONLY chicken for so long since all the other meats were "too fatty". Basically I only buy and cook whole chickens now. Usually in the crock pot over a bed of veggies.

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                      • #12
                        I just baked a pan of chicken legs for lunches this week. I like it because roasted chicken tastes good hot or cold, which makes it a nice lunch option. I also use chicken in other recipes. If you buy good quality chicken that gets to run around outside and eat what chickens should eat, then it's a great option. I get tired of eating red meat at every meal, and it's nice to add in chicken as well as fish and seafood for variation.
                        “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

                        Owly's Journal

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                        • #13
                          I am nuts over crispy chicken skin, to the point where my family has just accepted that I'm going to eat every crispy, delicious inch off of it before they get anything. I've been known to flip the carcass over after we've had our fill just to crisp up the back skin and eat it before throwing it in the pot to make stock. Seeing how the rest of my family pick around it or discard it, I just took matters into my own hands and peel it off as the "cook's treat".

                          That said, I really try to make our chicken purchases from local, pastured farms. An occasional storebought rotisserie bird sneaks in here and there, and I don't abstain from the skin, but I try not to make it a habit.

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                          • #14
                            Certainly remove it!

                            Then place it in your mouth
                            preferably roasty toasty...

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                            • #15
                              Well, yeah, chicken parmigiana is tasty, but isn't that stuff covered in bread crumb unless you have a recipe that doesn't call for it?
                              F 28/5'4/100 lbs

                              "I'm not a psychopath, I'm a high-functioning sociopath; do your research."

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