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Thread: Chicken skin page

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    Primal Husker's Avatar
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    Chicken skin

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    What is the verdict here? I have been eating the chicken skin on my drums and thigh's but recently have read some mixed reviews. For weight loss purposes I'm fine with the skin I'm more concerned about the long terms benefits or impacts. Thought?

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    Always have and always will

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    what you do is, skin a whole chicken. Lay the skin flat on a baking tray and rub with butter and a little salt. Bake for 20 mins in a moderate/hot oven.

    Commence foodgasm

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    Quote Originally Posted by Primal Husker View Post
    What is the verdict here? I have been eating the chicken skin on my drums and thigh's but recently have read some mixed reviews. For weight loss purposes I'm fine with the skin I'm more concerned about the long terms benefits or impacts. Thought?
    Eat it!

    Also consider the rest of the chicken - closer to the whole thing you get the better.

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    IMO to use the whole animal and to vary one's proteins are both wise
    35//6'3"/180

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    The skin is where all the vitamins are and good stuff is!

    But also o-6 fats and stuff..

    My philosophy is eat it whenever I eat chicken, but make sure I kind of rotate through a variety of meat. Which happens naturally, I get sick of the same thing all the time.

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    I rarely eat chicken, but I always get some of very high quality when I do. I eat the skin without 2nd thought, don't care about the O6 spook when I eat it

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    As I've gotten more into my process I'm starting to get more picky. I'm transitioning most of my meats to the better quality. First change is Organic Chicken. Do you all feel that's a good switch?

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    As I've gotten more into my process I'm starting to get more picky. I'm transitioning most of my meats to the better quality. First change is Organic Chicken. Do you all feel that's a good switch?
    I suppose it's a slight improvement but I think beef would be much better

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    Eat a wide variety of dead animals - chicken is perfectly fine - but certainly hasn't been a primary protein source for most until the middle/late 20th century.

    Chicken and fowl used to be a 'special occasion' food as it is a lot of work to pluck a chicken and prepare it - and not that much quantity of food for the labor.

    Enjoy some dead bird, some dead fish, some living shellfish, some pork, some game animals, some plant based proteins, etc. etc. There does seem to be a lot of support for your primary protein source being dead ruminants. I've not seen much research in this regard but beef is my favorite in terms of taste - so I'm happy to go with that nearly once every day.

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