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Thread: skin on chicken page

  1. #1
    PandaRose's Avatar
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    skin on chicken

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

  2. #2
    bloodorchid's Avatar
    bloodorchid is offline Senior Member
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    leave it on

    leave it allllllll on
    beautiful
    yeah you are

    I mean there's so many ants in my eyes! And there are so many TVs, microwaves, radios... I think, I can't, I'm not 100% sure what we have here in stock.. I don't know because I can't see anything! Our prices, I hope, aren't too low!

  3. #3
    Linny's Avatar
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    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.

  4. #4
    Owly's Avatar
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    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

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  5. #5
    janie's Avatar
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    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.

  6. #6
    Drumroll's Avatar
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    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!

  7. #7
    sbhikes's Avatar
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    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", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Heaviest squat: 180 x 2. Heaviest Deadlift: 230 x 2

  8. #8
    LauraSB's Avatar
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    Quote 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"
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    CW-125, part calorie counting, part transition to primal
    GW- Goals are no longer weight-related

  9. #9
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    It's not the heat, it's the stupidity.
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    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.

  10. #10
    JoanieL's Avatar
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    It's not the heat, it's the stupidity.
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    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.

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