Chicken

Chicken

Chicken Questions

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by 0 · 7 minutes ago

A little background: As you can tell from my name I have fibromyalgia.  For a time I was vegetarian, then vegan, then lacto-ovo pescetarian, and then finally eating chicken in someone else's home made me realize how good plain old meat made... (more)

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glib 0 · September 17, 2014 at 11:30 PM

it could be the glycine in skin and tendons and cartilage, or other substances present only in cartilage (chondroitin etc.). But it could also be vitamin K2, which is more abundant in chicken than in other meats. Whole chicken is underappreciated... (more)

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by 45 · 8 minutes ago

I baked a chicken thigh (~1lbs) for 40 mins @ 350?? and it was too raw... what are the correct settings?

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BobK 0 · November 22, 2013 at 5:26 AM

If baked in close quarters; small / deep dish time will need to be longer than if in a shallower dish...... but in any case 40 minutes is pretty short. check out this link... http://bit.ly/I70DmW

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by 0 · 10 minutes ago

I'm only able to get my hands on Tyson's "All Natural" (whatever that means) chicken livers, both due to price and simple availability. Are chicken livers (regardless of their quality) any better or worse than other types of animal livers? Are... (more)

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mnatko 0 · August 11, 2014 at 8:00 PM

There is currently no FDA definition for the term "All Natural". It is a BS marketing ploy of the food industry.

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by 593 · 13 minutes ago

Why exactly is beef liver often preferred over chicken liver? What advantages does it have?From what I can see, chicken liver is a more balanced nutritional powerhouse than beef liver. It has much less retinol and B12 while still providing... (more)

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Matt_11 0 · June 04, 2014 at 4:29 AM

I need the copper.

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by 0 · 16 minutes ago

I have made a chicken curry from a couple different Paleo recipes and they always have so much liquid left over. Normally I would use rice with my curry dish but since that isn't really ideal option what else could I use?

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tkdlady 0 · March 29, 2014 at 1:32 AM

Thank you for all the input. I am still kind of confused. How do I know white rice is ok in moderation but brown isn't? I guess I will figure it out.

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by 0 · 16 minutes ago

I was previously a vegetarian for about 8 years and switched to the paleo diet about 2 years ago (so thankful for the change!). However, the majoirty of my meat intake consists of grass-fed turkey and chicken. The turkey has a considerable... (more)

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Matt_11 0 · March 16, 2014 at 2:00 AM

Nutritionally, chicken and turkey are nothing special. In fact, other than a little B12, they don't offer much more than plants in terms of nutrients (well, plants offer nearly everything but B12, so you could say they're pretty good). They're... (more)

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by 60 · 16 minutes ago

I just want to make it clear that this is not really an important question, and I am not agonising over it! I'm just curious. In terms of meat (I also eat eggs and oily fish such as sprats and sardines), I eat lamb, goat and beef. I vary... (more)

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Matt_11 0 · March 12, 2014 at 12:01 PM

No, chicken doesn't really offer anything unique, unlike fish (omega-3s), beef (iron and zinc), and pork (thiamine).

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by 0 · 19 minutes ago

The pastured local chicken I can buy tends to be offered as the whole bird. I always have a lot of left over chicken--over half of it. I don't mind eating it as a left over later, but it's just too much food for my small frame to go through in a... (more)

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samc 0 · December 20, 2013 at 5:14 AM

I prefer fresh cooked chicken so I'd cut into parts and freeze what I wasn't going to eat. Reheated just doesn't compare with defrosted and freshly baked/broiled/fried. If chicken is on sale I will buy several and freeze them. We don't have... (more)

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by 5 · 22 minutes ago

I'm probably going to get hammered for this question but is Tyson's no hormones no antibiotics chicken healthy? This is a major conglomerate and that usually means deceptive advertising.

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Sean_23 0 · August 26, 2013 at 2:11 PM

Short answer: yes it is more healthy Long answer: It is illegal for any farmer to use hormone treatment on chickens, regardless of sunny pastures or dank factory buildings. Companies use this to there advantage by putting hormone free on their... (more)

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by 787 · 24 minutes ago

I like to eat some chicken liver pate everyday, it always boots my energy levels & I just love the stuff, i go for chicken as its tastier than beef or lamb liver but still high in nutrients, im getting between 6628.4IU & 13256.7IU vitamin... (more)

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Matt_11 0 · July 04, 2013 at 2:56 PM

That's not really at toxic levels (assuming all is normal). But if it was, this is a prime example why a varied diet is indeed important.

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by 40 · 24 minutes ago

Hi all, A fairly open ended question here. When I'm not eating fish, eggs and the odd bit of bacon here and there I'm consuming grass-fed beef as my primary protein source. In what situations would pastured chicken be a better option, assuming... (more)

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Matt_11 0 · July 04, 2013 at 12:24 PM

Eat chicken instead of beef when you want chicken, not beef, for dinner. Simple as that. You can make an argument either way for chicken or beef in terms of nutrition. Or better yet, both are nutritious whole foods. I personally prefer pork to... (more)

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by 416 · 25 minutes ago

I'm looking at the ground chicken Do they feed the chickens worms or grass? or what? It's 7.50 a pound and if they don't feed them organic bugs ffs, i'll just stick with the $2 a pound natural chicken that my farmer's market sells.

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Ryanyum 0 · June 08, 2013 at 4:19 AM

go with slankers, seems like all of their products are really great

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by 5 · 26 minutes ago

http://www.tyson.com/Products/Grilled-And-Ready-Fully-Cooked-Frozen-Chicken-Breast-Fillets.aspx It is in a cute package and already cooked but it has barely any sugar, no preservatives, and no carbohydrates. (more)

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Renee_2 0 · May 25, 2013 at 4:17 PM

Could you just ask your parents to buy an actual chicken? As opposed to: INGREDIENTS: Boneless, skinless chicken breast with rib meat, water, seasoning [maltodextrin, sea salt, dextrose, onion powder, garlic powder, yeast extract, soy sauce... (more)

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by 965 · 26 minutes ago

Made a batch the other day and I actually like them! Its great how they are bite sized too. I just don't know the best method or temp to reheat the chicken hearts now? They are also on skewers if that make any difference.

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Bill1102inf 0 · May 14, 2013 at 1:09 AM

The best way to reheat them is in a solar oven. http://www.solarovens.org/

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by 4991 · 27 minutes ago

Hi. I am always making stocks and often freeze them. But I now have loads in the fridge which is two days old. How long will it stay safe to eat in the fridge? Thanks.

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Nance 0 · April 30, 2013 at 8:49 AM

I'll be interested in the other answers. Most of my broth is beef, with occasional pork or poultry. I've always been pretty cautious with it. When I make a large batch--and with me it's always a stew, not just broth. I eat the first 2 or 3 meals... (more)

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by 553 · 27 minutes ago

I follow Chowhound, and someone posted this: There are three Walmarts (believe it or not) in Fort Worth that carry not just free range chicken but Halal chicken. There is a store on west Vickery, one on Meadowbrook and one in north... (more)

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Abed 0 · April 30, 2013 at 12:33 PM

What was the Halal Chicken brand name?

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by 965 · 27 minutes ago

The skin is my favorite part of eating chicken no doubt about it. But some recipes instruct you to "remove excess fat and skin" Is this for a genuine culinary purpose, does it cook differently in some recipes if its not skinless chicken? Or more... (more)

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arugula 0 · April 24, 2013 at 10:55 PM

If it's grocery store conventional chicken, yes, ditch that sh**. If it's a good free-range chicken that you know has been running around eating bugs and grass? Eat the skin. Good source of selenium.

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by 229 · 28 minutes ago

http://www.berettafamilyfarms.com/categories/NATURAL%20CHICKEN/5 Which is better? This is what the site says about each. ORGANIC CHICKEN Our organic chicken is raised without the use of antibiotics, added hormones or steroids. The chickens are... (more)

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by 60 · 29 minutes ago

Hello all, Ive been at this for a month so far and i love it... I was just wondering if us Paleo folk have yet found a stable source of meat from any larger reputable meat suppliers? Or do you all try to to get grass-fed organic meats locally? I... (more)

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Matt_11 0 · April 07, 2013 at 11:17 PM

Paleo gets a little too hung up on grass-fed and organic. Grass-fed is great, but 100% grass-fed isn't necessary - some grain is fine in a cow's diet. Even more is fine for chicken and pigs (they're not grazing animals, they forage.) Organic...... (more)

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by 78417 · 29 minutes ago

What foods does it need to eat to grow big and strong? What foods should it be eating? Thanks!

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Crowbar_1 0 · March 31, 2013 at 7:37 AM

OMG, sexual innuendo! We're all twelve, so it's really, really shocking. :O

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by 1600 · 29 minutes ago

I am kind of curious about this. I am hardly the most knowledgeable person when it comes to meat but I have never come across anything with that texture? Could it technically not be "paleo" if we cannot eat it raw? edit Wow these are some... (more)

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Kashkillz 0 · March 30, 2013 at 11:25 AM

If chicken was properly raised it could be eaten raw... or at least rare. It is traditional in some parts of the world. Industrial farming has led to the development of superbugs and propagation of other parasites. Which is why most people shy... (more)

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by 15 · 31 minutes ago

Anyone have a good recipe for a curried chicken salad? I love the one at Trader Joes....ingredients are -Grilled Chicken Breast (water, isolated soy protein, salt) -Curry Dressing (mayo from soybean oil, whole egg, cider vinegar, egg yolk,... (more)

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greymouser 0 · March 13, 2013 at 2:31 PM

I cannot point you to a recipe, because every time I make chicken or fish salad, it's a different recipe. The only trick is learning how to make homemade mayo. After that, you really can add anything that piques your interest - how much mayo,... (more)

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by 27 · 31 minutes ago

Is it good or bad to eat the marrow of chicken legs?

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Janknitz 0 · March 06, 2013 at 4:00 AM

Don't know, but I love sucking the marrow out. Just don't choke on the shards!

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by 197 · 31 minutes ago

I'd prefer to have it cooked within a few hours tonight. I'm stocked on all the basic spices/vegetables. I have an oven and slow cooker at my disposal. I can cook it tomorrow if I use the slow cooker bc it has a timer. What do I do?! Regarding... (more)

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Jurassic_Patrick_ 0 · February 28, 2013 at 7:05 AM

Brine it! I work in a meat department at an unmentionable health food store. I recommend to each customer that asks me this to make a simple brine, and let that bird become a Bird in a salty spa over night. Google a simple brine recipe, follow it,... (more)

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by 190 · 32 minutes ago

I am making a chicken bone broth for my "clear liquids" day before prep. There is usually quite a bit of fat in my broth which I think is filling and delicious. I also do the bulletproof coffee in the mornings. Now upon looking around the internet... (more)

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Annika 0 · February 18, 2013 at 10:40 PM

Strain your broth and enjoy it freely! Broth should be no problem even though you can't actually see through it. Liquid fat will not hang around in the colon.

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