Wanna Stay Slim - Eat Plenty Of Chicken

Wanna Stay Slim - Eat Plenty Of Chicken.

Do you know that in order to maintain a nice slim body, all you need to do is eat plenty of chicken.

Chicken makes a healthy meal, because the satts and polys in chicken fat are apt to be present in almost equal proportions.

This also applies to other types of fowl, but it is of much more consequence as far as chicken is concerned because the meat is so much more frequently eaten.

It wouldn't take much change in the standard feeding of commercially raised chickens to make chicken an honest-to-goodness cholesterol-lowering meat.

It may be wishful thinking, but we believe that this first of many needed reforms in food raising, will be the first to come.

Thank goodness that we are eating more chicken today than we ever did before.

Many of us can remember when a chicken dinner was a Sunday event.

Since then, however, chicken breeding and production has greatly improved and expanded and, compared to other meats, chicken has come down in price.

Very few of us regard chicken as something special nowadays. We eat it as a matter of course.

Also, the “selling” of chicken has been cleverly and ingeniously modernized. Today, when a homemaker has a demand for six chicken legs for a family of four, she no longer has to buy three chickens.

Portion packaging, frozen chicken, and greatly improved methods of storing and keeping have made the many forms of chicken available all year round.

Time was when you could only get squab broilers in the spring, fryers in June and July. Now you can buy chicken as-you-like-it all through the year.

The housewife can purchase chicken, ready to cook, in parts and portions to suit her purse and fancy.

It is important to remember that the fat content of chicken goes up in almost exact ratio to age. Squab broilers are not only the most tender of all chicken varieties, but also lowest in total fat content.

In fact, they are first on the list of low-fat animal protein foods. Broilers and fryers, weighing two pounds or so, are next on the list. As the fowls grow older and bigger, they accumulate more and more fat.

Obviously, the cooking method you use is of basic concern in preparing healthy
chicken.

When you fry a chicken, fry it in vegetable oil, never in lard, shortening, or
butter.

Resist the temptation to add bacon slices, for bacon contains a very hard fat.

Brush chicken you roast or broil with a thin coating of vegetable oil.

Cut all the visible fat from any accessible part of an older chicken before you cook it, and avoid adding any hard fat in the process of basting, or by way of stuffing.

Use a high-poly oil for this purpose, and move several steps further to¬ward making it a heart saver meat. The polys you add by this simple device may make it s real blood-cholesterol-lowering meal.

These additional hints may be of further help:

BROILER CHICKEN :- The very act of broiling renders fat from a chicken. It is by far, the preferred cooking method. But, to grease the broiling rack, always use a vegetable oil—never a hard fat.

It may be best to broil the bigger broilers until half-done, then brush well with soft oil and place on a roasting rack, in a shallow pan. Finish cooking in a 350-degree oven. If you should buy a tough, old bird, you could try steaming it thoroughly before broiling.

ROAST CHICKEN :- Buy the youngest bird possible. Remove all visible fat, brush with vegetable oil, and place the fowl in a shallow pan, preferably on a roasting rack. The rack helps to make the meat self-basting and it keeps the meat from nestling in the fat drippings. Grease, if you must, but with a vegetable oil.

Do not cover. Don't add water. You may baste with three-quarters of a cup of clear chicken broth or bouillon, to which has been added the juice of a medium-sized lime or lemon.

To help render fat from any roasting fowl (or meat), roast in a slow oven (300 to 325 degrees). It takes somewhat longer, but the succulent flavor of the meat makes it very much worthwhile.

Also, such slow cooking helps to avoid the need for basting. Consult your favorite cookbook for roasting time per pound at selected temperatures.

STEWED CHICKEN :- With due care, a stewed chicken can wind up as a true low-fat protein dish. The secret lies in the principle of allowing sufficient time for interruption of the cooking to defat the pot liquor {broth).

This is no guarantee that you will extract all the grease from a big, fat, old stewing hen, but the defatting always helps.

Video - Healthy Orange Chicken Recipe