Can I eat chilled chicken? The whole truth about chicken breasts from the store. Useful properties of chicken

Chicken meat has been used in cooking since ancient times. Delicate, tasty and dietary chicken serves as the basis of many dishes, brings variety to the human menu. Experienced chefs use all parts of chicken to prepare different culinary masterpieces: drumstick, breast, wings, legs and even scallops.

Chicken breast is prized for its small amount of connective tissue compared to beef. Chicken dishes cook quickly. The prepared food has a delicate taste, is easily digested, it contains useful substances that give strength and energy. Chicken fat has a low melting point during cooking, which also contributes to the preservation of beneficial properties. Meat from the breastbone of the chicken is used for dishes with a delicate taste, low calorie content and high nutritional energy.

What is chicken and how did it become a staple?

The chicken (Gallus gallus domesticus) that hits your table today has roots dating back to 2000 BC. BC when a bird from the red jungle of Southeast Asia was domesticated in India. Today there is a huge mass of chicken breeds.

Chicken raised to be sold as meat rather than to produce eggs is called a broiler. This variety has arisen relatively recently. In 1923, a female farmer in the United States won a major victory in this area by raising a herd of 500 chickens to be sold for meat, the first commercial success of broiler chicken.

Is it possible to give animals chicken breast

Owners of miniature dogs and pedigree cats feed their pets with breast, diluting the diet. But you cannot breastfeed animals alone. A balanced diet with the inclusion of carbohydrates and fats, which are absent in chicken meat, maintains the health of pets, gives them activity and growth.

Chicken is used fresh and boiled, cutting into small cubes for small and large - for taller individuals. To serve fresh, you need to be sure that the chicken is not stuffed with antibiotics, estrogens, which can adversely affect the health of the animal. Store breasts are best processed by boiling in water or roasting in the oven, without salt and spices.

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What is the chemical composition of this product?

The nutritional value of chicken meat will differ depending on what you eat. For example, dark meat (thigh, drumstick) contains more calories per serving than white meat (breast). Retaining the skin will also add more fat to the food, including saturated fat. To keep food healthy, it is best to eat skinless breasts. A hundred-gram portion of such meat has the following chemical composition:

Calories: 165 (approximately 8% of the DV).
Protein: 31 grams (62%)
Fat: 3.6 grams (6%)
Saturated Fat: 1 gram (5%)
Carbohydrates: 0 grams.
Fiber: 0 grams.
Sugar: 0 grams.

What to cook with chicken breast: recipes

Fillet dishes are delicious, satisfying, subject to the intricacies of preparation and following the recipe. Fillets can be used to make appetizing and dietary culinary delights.

Cutlets

Chop chicken fillet (2 pcs.) Into minced meat, add small onions, chopped with a blender or grated. Add to the mass a finely chopped bunch of dill, 2 eggs, grated cheese (50 g), flour (2 tablespoons), salt and seasonings to taste. Knead the minced meat. Form cutlets and fry in a pan with oil on each side for 2-3 minutes. The result is golden and delicious chopped cutlets.

Chops

Juicy chops are obtained from chicken breasts (2 pcs.) For batter, you need 1-2 eggs. Seasonings: garlic (2-3 cloves), salt and pepper to taste. You also need to prepare bread crumbs, vegetable oil (5-6 tablespoons). Rinse the fillet, dry, cut into chops, beat well, covering with cling film. The thickness should be 6–7 mm. Beat eggs, add vegetable oil, chopped garlic, spices to taste. Dip the prepared fillets into the marinade and leave for 10-15 minutes. Roll each chop in breadcrumbs, shake off the rest. Fry in hot oil over high heat for exactly 1 minute on each side. Place the chops in a bowl with a lid, darken a little and serve.

Shashlik

For chicken on skewers in the oven, you need to prepare the following components: fillet (1 kg), bell pepper (2-3 pcs.), Onions (2 heads), tomatoes (2 pcs.), 5 fresh champignons, 3 tbsp. soy sauce, chicken seasoning to taste, salt. Wooden skewers must be soaked in water so that they do not burn in the oven.

Cut all ingredients into small cubes of 3 cm. Salt to taste, add spices, soy sauce and put in a cold place for 1 hour.

String food on skewers, alternating vegetables and meat. Place in a baking sheet. Preheat oven to 180 degrees. Fry the kebabs for 30 minutes, watching as they are ready so that they do not burn.

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Nuggets

You can cook nuggets according to the "KFS" recipe with cornflakes breading. The secret lies in the preparation of teriyaki sauce, which gives a unique taste to the dish.

Cut the meat (breasts 4-6) into the desired size bars. Prepare teriyaki sauce: soy sauce - 150 ml, dried ginger - 1 tsp, garlic - 1 clove, finely chopped or passed through a crusher, 6% wine vinegar - 1 tbsp, cane sugar - 4 tsp, liquid honey - 1 tbsp, cold boiled water - 70 ml, olive oil - 2 tsp. You will need a refractory dish, as the sauce must be cooked in a non-metallic container. Combine all sauce ingredients and put on low heat. Bring to a boil, turn off. Let cool slightly and marinate the chicken meat in the sauce.

For breading, prepare 3 dishes: for corn flour (200 g), for wheat flour (100 g), for 2 beaten eggs. Mix salt and spices to taste (you can add spice) with corn flour.

Immerse the pickled meat in beaten eggs, then sprinkle with flour, again immerse in eggs and finally roll in corn flour. Fry in a pan or deep-fry.

Pate

Ingredients: fillet - 600 g; 1 PC. carrots, 150 g butter, onions (3-4 pcs.), 2 cloves of garlic, ground nutmeg - to taste.

Cook coarsely chopped carrots and fillets for 30 minutes. Salt at the end of cooking. Chop the onion and fry for 2 tablespoons. butter. Add chopped garlic at the end. Fry for another 1 minute and turn off. Mix the butter (residue) with carrots, breasts, fried onions and garlic. Beat with a blender until smooth. Add nutmeg to taste. Dilute with broth, slowly adding it to the mass. Beat again with a blender and leave to cool.

Chicken breast soup

You will need a breast (2 pcs.), 2 carrots, an onion, fresh celery (1 small bunch), 1 zucchini zucchini, 1 Bulgarian pepper, cabbage (150 g).

Boil chicken in salted water. After boiling, drain the water, pour in a new portion. Chop the carrots on a coarse grater. Cut the onion into small cubes and fry with the carrots. Chop the cabbage, pepper, zucchini, celery into small cubes. Put the prepared vegetables in the soup. Cook for another 5 minutes with an active boil. Season with salt, add spices to taste. Disassemble the meat into fibers, return to the soup. Cook for another 10 minutes over low heat.

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Chicken breast in the oven

Fillet - 300 g, 1 tomato, hard cheese - 80 g, cheese sauce - 2 tsp, red sweet onion - 1/2 pcs., Salt and black pepper - to taste, Dijon mustard - 2 tsp. , soy sauce - 60 ml, vegetable oil - 1 tablespoon, a bunch of fresh parsley, lemon juice - 2 tablespoons, dried garlic - 0.5 tsp.

Cut the breasts into 2 halves, beat off slightly. Rub with dried garlic, salt and pepper. Spread Dijon mustard on the pieces. Separately combine the soy sauce and lemon juice, put the meat in the resulting marinade. After 30–40 minutes, place the marinated fillets in a baking sheet or a greased dish. Top the meat with cheese sauce. Put the onion in thin rings on the meat. Spread thinly sliced tomato in a layer. Sprinkle the grated cheese on top of the tomato. Put in an oven preheated to 180 degrees, bake for 30 minutes. Serve with herbs and vegetables.

Braised chicken breast

Breast - 200 g, broccoli - 200-300 g, carrots - 1 pc., Water - 50 ml., Olive oil - 2 tablespoons.

Cut the peeled, washed and dried breasts into portions. Simmer with water over low heat until half cooked. Add carrots, cut into strips or diced. Season with salt, simmer for another 5 minutes. Add broccoli, cut into pieces the same size as the chicken. Add water, olive oil. The dish will be ready within 10 minutes. Sprinkle with fresh chopped herbs.

How and how much to cook

Fillets cook quickly if chilled. The frozen food should be thawed. Breasts are not separated from bone and cartilage to make the broth rich and flavorful. Some do not peel off.

You need to boil water for the broth, put the breasts in boiling water. It is better to drain the first water after boiling and cook the soup in fresh water. Cook for 10 minutes over low heat, while adding a whole onion, carrots cut into large slices, salt, add bay leaf. Switch off and close tightly with a lid. After 20 minutes, you can remove the breast and vegetables from the soup. The meat will turn white, will be softened and tender due to the lack of connective tissue in the fibers. Free it from bone and skin, use for salads, for slicing. The broth can be used as a separate dish or as a base for vegetable soups.

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How to fry

Whole pieces of chicken fillet (400–450 g) are fried in a mixture of butter and vegetable oil, pre-salted and rubbed with black pepper. You will need butter - 1 tablespoon, vegetable oil - 2-3 tablespoons. For a perfect golden crust, the butter pan should be hot over high heat.

Salt and pepper the washed and dried pieces of chicken with napkins. Heat a frying pan. Fry in oil on each side for 5-7 minutes over maximum heat. Before turning the fillets, add the butter for flavor and juiciness. If the pieces do not come off the bottom of the pan, then they have not been fried yet. Chicken prepared in this way can be used for salads, individual dishes with fresh or blanched vegetables, and rice.

You can also fry the meat in egg batter: beat a couple of eggs with spices and dip the chicken pieces into the mass before frying.

Is it helpful?

As you can see from the data on the nutritional and energy value of chicken meat, a dish without skin is an excellent source of lean protein. Chicken breast is an excellent protein product that is low in calories and low in fat. More importantly, this meat is particularly low in saturated fat (this type is associated with high cholesterol and heart disease). Plus, chicken is more than just protein. It contains B vitamins such as thiamine (B1), pyridoxine (B6) and pantothenic acid (B5), as well as minerals (iron, zinc and copper).

What are the benefits and harms of chicken meat? Many health professionals say that people should prefer lean proteins such as chicken and fish over red meat (beef, pork, and lamb) along with vegetables, fruits and whole grains. But this does not mean that chicken can be eaten in unlimited quantities. Otherwise, the load on the kidneys increases. It is recommended that you limit your lean protein intake to 200 grams or less per day. Try to calculate your portion so that it is the size of a deck of cards (about one hundred grams).

By packing

The packaging in which the product is sold must be checked first of all for tightness. But other points are also important.

The package must contain a note that the meat has not been treated with chlorine. Previously, this method of disinfection and conservation was actually used, but then it was recognized as dangerous and went out of use. Responsible producers now specifically report that chicken meat is processed using modern safe technologies and is not harmful.
The shelf life of a natural bird carcass is a maximum of 6 days, individual parts retain their beneficial properties for 8 days. If the information on the package indicates that the chicken is intended for long-term storage, the product probably contains preservatives.

Nutritional value of different parts of chicken

Although chicken is a lean meat with a lot of protein, it can be high in cholesterol. However, the effect of chicken on the body is more positive. It is a source of selenium that contains antioxidants. They help control free radicals and improve your immune system.

100 grams of cooked chicken typically contains 239 calories. Of these 100 grams, 27 g will be pure protein, which is important for the growth and development of various organs in the body.

Different parts of the chicken have different levels of cholesterol and fat. This suggests that the benefits and harms of chicken meat can vary greatly. The difference looks like this:

Breast (with skin) - 7.8 g, (without skin) - 3.6 g.
Leg (with skin) - 11.2 g, (without skin) - 10.9 g.
Thigh (with and without skin) - 25 g.
Winglet (with skin) - 27 g, (without skin) - 30 g.

Useful properties for the body

The benefits of chicken largely depend on how the bird was raised, how it was cooked.

Homemade chicken meat has the following beneficial properties:

normalizes metabolism;
positively affects the work of the reproductive organs;
improves vision;
restores strength;
improves blood circulation;
strengthens teeth and nails;
relieves stress, depression;
maintains normal blood pressure.

Those who often catch colds. People with reduced immunity need to eat chicken broth. Its constituent amino acids fight viral and colds.
Children. Even babies are allowed to give chicken pate and steamed meatballs. Meat contributes to the growth and development of a child.
Diabetics. Chicken increases the amount of polyunsaturated acids, regulates blood sugar.
To old people. The use of the product helps to reduce the risk of developing many age-related diseases.
Pregnant and lactating women. The vitamins that make up chicken are essential for the nutrition of the expectant mother and her baby. They have a positive effect on the functioning of the genitals.
Athletes. Chicken contains enough protein, the building blocks of muscle. People who are characterized by increased physical activity need to include boiled breast in their diet every day. The broth makes the body more resilient.

Also, the product is advised to include in the diet of people who suffer from the following pathologies:

obesity;
hypertension;
nervous strain;
gout;
anemia;
gastrointestinal ulcers;
polyarthritis;
stroke;
cardiac ischemia;
joint diseases.

Regular consumption of chicken meat helps to strengthen the nervous system, improves the condition of the skin of the face and hair, and helps with stress during critical days in women. The positive effect of the product extends to other body systems as well.

Digestive system

The digestive system is characterized by disturbances in the form of heartburn and heaviness in the stomach. Even those who lead a healthy lifestyle can face disorders in the gastrointestinal tract. Therefore, you should choose easily digestible foods, especially for children and people with stomach ailments.

Chicken is considered an easy enough food to digest, it does not pose any problems with digestion. Chicken broth makes the stomach work even with reduced secretion. Poultry meat is indicated for diseases of the gastrointestinal tract, overweight, it improves the condition of a person with gastritis, duodenal ulcer, attracts excess acidity.

The immune system

Scientists have found that immunity indicators in many people have decreased markedly. The reasons for the weakening of the body's protective functions lie in poor ecology, bad habits, the use of medicines and many other factors. Therefore, it is important to maintain the state of the immune system.

Chicken broth is very useful for strengthening immunity and enriching the body with proteins. It must be consumed during colds, acute respiratory viral infections, flu. Meat saturates the body with the necessary elements, creates a protective barrier against external microbes and viruses. It has been proven that people who regularly eat chicken meat are less prone to colds than lovers of beef or pork.

Heart and blood vessels

About 42% of all heart attacks occur between the ages of 50 and 59. There are more men than women among the patients. Young people are especially susceptible to heart muscle diseases. Therefore, you should think about your health and nutrition from an early age.

Taurine, which is part of chicken meat, normalizes heart function, nicotinic acid reduces the risk of heart attacks, helps to quickly recover from illness. Chicken lowers blood cholesterol levels, fights atherosclerosis. Chicken broth promotes active work of the heart muscle, strengthens blood vessels, increases their elasticity. All this has a positive effect on the level of blood pressure.

Will chicken help you lose weight?

Chicken is not a panacea for weight loss, but eating it is associated with a lower likelihood of being overweight or obese. Research shows that a high protein diet can help you lose weight, and chicken can certainly play a central role in this. Experts suspect that high-protein diets can help you feel fuller, which will help you eat fewer calories and carbs at your next meal. Ideally, eating 25 to 30 grams of protein per meal can reduce appetite, help you maintain a healthy weight, and improve cardiometabolic risk factors (such as triglycerides, blood pressure, and waist circumference).

The benefits and harms of chicken meat for men in this context looks like this. On the one hand, this product helps to control weight and lower cholesterol. From another point of view, men often consider chicken to be too light and not particularly satisfying, as a result of which they consume it in large quantities. The main thing is to control the size of your own portion, as well as to choose the right recipe.

How you cook your chicken matters. The benefits and harms of chicken meat for the body depend on this directly. Methods such as baking, boiling, or grilling will give you far fewer calories and help you lose weight compared to deep-fried or highly processed chicken products (such as nuggets).

Output

Before preparing another chicken dish, there are important points to remember:

We must not forget about the harmfulness of fried and smoked chicken. Better to choose boiled, stewed or steamed meat.
You need to know the measure of the use of the product and not overeat.
It is best to combine the product with vegetables and herbs. This will only improve digestion.
You should carefully select chicken meat in the store and subject it to careful processing.
For weight loss, it is best to use a shin, thigh or breast. You cannot recover from them if they are steamed or boiled.
The chicken is a real salvation for people with vascular pathologies.
To get the most out of the product, peel off the skin before use.
It is better to drain the first broth, together with it you can get rid of the harmful substances contained in the meat.

Many families regularly prepare chicken meals. It forms the basis of a myriad of recipes and is a nutritious addition to your daily diet. Despite the harm, if used correctly, chicken meat will only benefit.

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Rabbit meat: benefits and harms to the body, composition, application, recipes

Effects on bones and teeth

The protein content in chicken helps reduce bone loss. This is a major problem for women (age 30 and over) and the elderly. Eating 100 grams of chicken breast would be enough to meet half of your daily protein requirement. In addition, the phosphorus in chicken helps maintain healthy teeth, bones, and proper functioning of the kidneys, liver, and central nervous system. Therefore, the benefits of chicken meat for the spine and joints are obvious.

Benefits of chicken breast broth

Breast broth is a dietary dish with minimal energy value. For aromatic and strong broths, choose the breast of an adult and well-fed chicken. During cooking, the beneficial substances of chicken lose their properties, remaining in the broth by 40-50%.

A properly cooked broth stimulates appetite, has a beneficial effect on the stomach, liver, bile ducts, and helps digestion. It gives energy and strength to people who have undergone operations, long-term debilitating diseases, physically exhausted. For colds, chicken broth stimulates the body's resistance to viruses and bacteria, and liquefies phlegm.

Contraindications: individual intolerance to the composition of the breast can become an obstacle to taking chicken broth. With the manifestation of heartburn, increased acidity of the stomach, you should not eat this dish.

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Benefits for the child's body

Chicken is a good source of protein, which is the body's main building material. The effect of chicken meat on the child's body is very positive, since it has a low amount of fat. But before you add chicken to your child's plate, you need to understand if he is ready for it, and if his body can digest it.

A baby can start eating chicken after six months if he can chew solid foods. Introducing meat into the diet should be a gradual process. You can puree boiled chicken and serve no more than two tablespoons each day.

By color

In a quality product, the skin tone should be light pink, the meat color should be slightly reddish, and the fat color should be light yellow. If the chicken meat is unnaturally red and bright, this indicates the addition of dyes - the product can be harmful to health.

In addition, there should be no blood clots, feathers and smudges on the carcass of a good chicken, their presence indicates a careless processing of the product. Violation of technology at any stage can mean that in the end there will only be harm from meat.

Best Ways to Cook Chicken for Kids

If you want to start giving your baby chicken, you need to know how. Below are some recommended ways to introduce meat into your baby's diet. In such cases, the benefits of chicken meat will be maximized.

Bake the fillets at 190 degrees Celsius for 20 minutes. You will need to cut it into small, even pieces before baking. After baking, you can mash or grind it in a food processor for children over 12 months old.

Cut the chicken into thin slices and cover with water. Cook until the pieces are completely cooked. You can strain the broth and use it for another dish, or you can puree the chicken along with the cooking liquid.

Simmer the small fillets in a skillet with enough water to cover each slice, along with the juices it releases. You will need to cook it for 30 minutes or more and then mashed it. This is the best way to cook chicken as it kills pathogens and softens meat as much as possible.

Pregnant and lactating women

The protein, phosphorus, vitamin E, and protein in chicken meat make it especially beneficial during gestation. The product contributes to the healthy development of the fetus and significantly improves the condition of the expectant mother, eliminates metabolic problems, helps to avoid severe edema, and normalizes blood pressure.

During lactation, the properties of chicken are also very beneficial. Together with this product through breast milk, the baby receives the protein necessary for the development of muscles and bones. And the B vitamins in the product strengthen the baby's nervous system.

For children

Chicken meat is highly digestible, has a beneficial effect on all systems of the child's body. The product is the main source of protein for babies - it has been introduced into the diet since 8 months. For babies, it is recommended to cook the breast as the healthiest part. The meat must be thoroughly boiled, and then grind in a blender until completely softened, so that it looks more like mashed potatoes.

Chicken meat strengthens children's joints and promotes muscle growth, helps in the functioning of the immune system and protects the intestines and stomach from ailments. The product is equally valuable for the diet of toddlers and adolescents.

Attention! The benefits and harms of chicken meat depend on the individual characteristics of the body. Before adding chicken meat to a children's diet, you should definitely consult a pediatrician.

To old people

Vitamin B12 in the composition of the product helps to strengthen memory in old age. And the collagen present in chicken comprehensively slows down the aging process in the body. The high-quality protein in poultry meat supports the volume of muscle tissue in the elderly, and the reserves of calcium and phosphorus prevent the destruction of joints.

Diabetics

With diabetes, chicken is one of the healthiest foods in the diet. Its glycemic index is zero, since there are absolutely no carbohydrates in poultry meat. The blood glucose level does not rise when chicken is consumed, but the body benefits from protein, important micronutrients and vitamins.

It is important to emphasize that in diabetes, boiled chicken will benefit, and fried chicken will be strictly prohibited. It is also necessary to remove the skin from the chicken carcass, which contains fats.

Important! Chicken broth for diabetes should be taken with caution.

It must be low in calories and with a minimum amount of fat, otherwise the body will be harmed.

Athletes

Chicken is an excellent source of natural protein. There is almost as much protein in poultry as in seafood, so chicken is very beneficial for muscle growth.

In addition, iron and selenium, zinc and vitamin B6 are present in meat - these substances are responsible for saturating muscle tissue with oxygen, for metabolism and for hormones. If an athlete wants to achieve good results and maintain good health, chicken must be present in his diet.

Can Children Have Allergic Reactions to Chicken?

You must be careful when introducing any new foods to your child's menu. Allergic reactions are always possible. Always feed one new product at a time. If you notice any side effects, see your doctor immediately.

Children with sensitive digestive and immune systems are at risk of developing a reaction to chicken. While cooking can reduce your child's allergens, you should always monitor them. Allergy symptoms can be as follows:

Swelling: swollen face, neck, eyelids, throat and nose. It may also be difficult for your child to open their eyes or breathe.
Abdominal pain: Abdominal cramps or pain along with diarrhea and vomiting.
Rash or hives on the skin: itchy red bumps on the body.
Fatigue: weakness and passivity in a child.

Mono-diets, based on the use of fillets only, provide for the use of up to 1 kg of meat per day, for each meal of 160-200 g. This diet promotes weight loss and increases the protein composition of the muscle mass of the body.

For daily consumption, chicken is calculated for one person at 200 g per day, this is half of a chicken breast. Breast is prepared in different ways and according to different recipes that set off the flavor of the chicken and give it juiciness.

Fasting day once a week keeps the body in good shape, helps cleanse the intestines. Chicken consumption is limited to 100–120 g per day with a side dish based on vegetables without heat treatment. At the same time, one must not forget about drinking plenty of fluids.

Is it possible to eat at night

Eating protein at night can have a negative effect on your well-being and sleep. Fillet is just a protein meal. The body will spend a lot of work on the digestion and assimilation of such food instead of good rest. During sleep, the body must recover, replenishing the resources spent during the day. All organ functions slow down, the production of hormones responsible for rejuvenation is activated. Therefore, nutritionists and doctors advise to schedule the last meal 3-4 hours before bedtime so that the food is absorbed.

Active physical activity in the evening requires the use of high-calorie foods for organ nutrition. Those who are not inclined to be overweight, have a good metabolism and health, can afford to eat a few pieces of cooked chicken before bed. But it is better to replace this snack with fruit yogurt, kefir.

The diet and sleep regime must be balanced so that the body works smoothly and without interruption. Dinner from 18:00 to 19:00 is the best time for everyone. A favorable time for going to bed is 23–00 hours. A person's biological clock is set to get rest at this very time, so you should try to fall asleep, not watch TV before going to bed and not dig into your smartphone. After about 2–3 hours, the stage of deep restorative sleep begins, preserving the youth of the body, nerves and the whole body.

Is it good for people with diabetes?

What are the benefits and harms of chicken meat for the body of patients with diabetes mellitus? Of course, the benefits of this bird are much more than harm. It is a great source of protein for any diabetic meal plan, but with some caveats. The chicken should be cooked without adding a lot of fat, sugar or salt.

First of all, you should choose the least fatty parts of the carcass. Chicken breast is the leanest cut (even with skin), while thighs and drumsticks can be high in fat.

Buy organic farm produce if you can. They are more likely to be free of antibiotics. In addition, such chicken is usually completely low-fat, since chickens grow and gain weight more slowly without chemical additives.

If possible, take chicken without vacuum packing. Most poultry is treated with water (sometimes with added chemicals) before packing, which results in water retention in the meat. Naturally chilled chicken does not go through this process.

However, even standard non-farm chicken from any grocery store is still a great source of healthy protein, so it definitely shouldn't be ignored. This bird can become harmful only if it is cooked in sauces containing sugar and many spices, or if it is fried in fat.

Composition

The chicken is the most common poultry. It is grown in almost every country on earth. Not a single type of meat contains as many substances important for the human body as they are in chicken. It is low in fat and high in amino acids, and practically does not contain carbohydrates and cholesterol.

The product is rich in vitamins and minerals. Among them:

vitamins A, B1, B2, B2, B3, B5, B6, B9, C, E;
potassium;
sulfur;
sodium;
magnesium;
iron;
zinc;
calcium;
phosphorus;
chlorine.

Chicken meat contains amino acids:

Tryptophan. Converted to serotonin, causing mental relaxation. If a person does not have enough tryptophan in their blood, they are prone to frequent depression, insomnia, anxiety and headaches.
Leucine. The amino acid is an activator of muscle growth, plays a special role in protein synthesis.
Lysine. Increases mental and physical activity, strengthens nails and hair, is important for the body's immune system.
Valine. The substance makes up about 70% of all proteins in the body. It is necessary for the growth and repair of tissues, the normal functioning of the liver and gallbladder, and corrects the balance of amino acids.
Isoleucine. Lack of it leads to headaches, fatigue, loss of appetite, nervousness.
Pudding. Provides energy exchange and fills cells with oxygen. Its lack of blood can cause joint diseases.
Taurine. The amino acid is used in the composition of medicines for the treatment of eye diseases, restoration and regeneration of tissues.
Arginine. Plays an important role in the male reproductive function, improves fertility, increases the quality and quantity of sperm.

Calorie content of chicken meat

Chicken meat is considered dietary. The number of calories in the product depends on how this or that part of the carcass is prepared:

the lowest calorie is considered fillet, in which only 113 kcal,
in hams 180 kcal,
in pulp without skin - 241 kcal.

How to cook chicken on a diabetic diet?

Since the benefits of chicken meat for the human body are not disputed, you should include it in your diet. To lower blood sugar levels. When consuming this bird, follow the tips below.

Remove skin before cooking. Use boneless and skinless chicken breasts whenever possible. They contain less fat than other chicken parts. In most recipes, chicken breasts can replace other parts of the carcass. If you're cooking chicken on the stove top, use cooking spray, low-salt broth, or olive oil instead of oil.

Chopped fillets are ideal for making healthy chicken sandwiches, rolls and salads. Some recipes require you to chop freshly cooked chicken with two forks. Instead, use a stand mixer or a food processor set at a low speed. These devices get the job done for you in seconds.

Boiled chicken breasts are great for making warm or cold chicken salads and casseroles. To cook the chicken, add the boneless skinless breasts to a saucepan and cover them with water or broth, add the desired seasonings. Bring mixture to a boil over low heat, then reduce to low. Cover the saucepan and simmer until tender. With this processing, the benefits of chicken meat for the body are maximum.

Cooking the chicken in the oven helps keep it juicy. To make a baked poultry, lightly grate the raw carcass with olive oil and season with your favorite spices. Preheat the oven to 200 degrees and bake the chicken until the internal temperature reaches 73 degrees (about 30 minutes, depending on the size of the pieces).

Avoid chicken cutlet recipes that use concentrated soups, high sodium sauces and broths, fatty cheeses, and ready-made dressings with added sugar. Choose foods that contain vegetables, spices, brown rice, legumes, Greek yogurt, fruits, and unsalted broths.

There are many recipes for making chicken breast and ways to preserve it for a long time. Chicken meat is subject to mandatory heat treatment: it is boiled, steamed, fried, smoked. Taking as a basis the calorie content of processed and prepared according to recipes, conclusions can be drawn on the usefulness of different types of chicken fillet. In any case, the result is an easily digestible product, with useful substances, suitable for dietary, medical nutrition, as well as a children's menu.

Smoked

Smoked breast is fragrant, with a beautiful "tan" that arouses appetite not only in appearance, but also in taste. Many spices are used for smoking, which give a unique smell and color. The breasts are pre-soaked in salted brine and smoked in the smoke. Methods:

Hot.
The pickled breasts are smoked by passing hot smoke through the smokehouse. Hot smoked breasts are not stored for long.
Cold.
The breasts soaked in brine are placed in a smokehouse for several days, they also let the smoke through, but at the same time it reaches the blanks already cooled. The meat can be stored longer.
Liquid smoking.
The meat is soaked in a solution with flavoring (liquid smoke), which imitates the smell of smoked meat. After marinating for 1 hour, the chicken can be roasted or baked in the oven. This method causes caution, since the flavor may be of poor quality or consist of solid chemistry.

After smoking, the product is aromatic, tasty, juicy, with an even orange crust. Salads are made from smoked breast, added to hot dishes, to soups. Any smoked meats are contraindicated for people with problems of the gastrointestinal tract, expectant mothers and breastfeeding, babies under 4 years old, allergy sufferers. Do not include smoked chicken in the diet for daily consumption - it contains a lot of salt.

Boiled

The easiest way to cook chicken breast is by boiling. You need to add a little salt, spices, vegetables, let the meat cool and consume. The only snag is that the chicken turns out to be dryish, it gets stuck in a lump in the throat. To eliminate dryness, various sauces, mustard, horseradish, ketchup and even mayonnaise are used, which, of course, adds calories. But there is a way out if you use boiled breast with fresh juicy vegetables: cucumber, tomatoes, fresh onions or garlic. And the broth can be used to make vegetable soup, porridge. Boiled breast suits everyone and is considered the healthiest.

Fried

Chilled broiler breast marinated with vegetables and spices, suitable for quick frying in a pan. Fried on all sides until golden brown, then baked in the oven with vegetables. The famous cordon blue stuffed with cheese and ham is made from fresh chicken breasts, quickly fried in a pan and brought in the oven. A special garlic sauce is prepared for it. The energy value is increased due to the presence of butter, cheese, ham, but for infrequent consumption and for variety, this cooking method can also be used.

Fried foods are not suitable for people with diseases of the liver and gastrointestinal tract, they are also contraindicated for children.

How to choose and store chicken?

Since the benefits of chicken meat for the body are great, it should be consumed not only by children and dieters, but by everyone. The following tips are suitable for everyone, without exception. When you go to the grocery store, make a plan. Buy items such as cereals, dry pasta, canned beans, and other packaged long-term foods first. Then head to the fruits and vegetables. Finally, stop at dairy and meat or fish dishes. Buying meat last will ensure that it stays at room temperature for the shortest amount of time. When buying packaged poultry, pay attention to the packaging and expiration dates. Don't buy chicken after this time.

Sometimes the packaging contains an indication of the category of the bird. This determines the quality of the product. Category 1 means that the chicken is thick, meaty, has clear skin and no damage or discoloration.

You also need to read what ingredients are added to the meat. Some manufacturers add salt or marinade to chicken to improve juiciness. If you have high blood pressure, you should stay away from this type of meat. You'd better marinate the chicken by hand so that you can control the amount of sodium.

Regardless of the category, any chicken you buy must be well wrapped and undamaged (packaging must not be torn or leaking). Once you bring your purchases home, place the carcass in the refrigerator or freezer. To make defrosting easier, wrap the pieces in smaller packages (frost-resistant foil or plastic bags).

For quality food, consume whole chicken within one year of freezing (individual chunks should be consumed within nine months). To make sure you remember the deadlines, mark each individual package with the date it was frozen.

Why homemade chicken is healthier than store-bought chicken

Poultry is considered by definition to be better than supermarket chicken. There are several reasons for this.

Most often, chickens intended for delivery to stores are raised using hormonal drugs, and the latter can harm the human body.
Shop chickens are slaughtered early enough, in their meat they simply do not have time to accumulate useful substances in good volumes.
Store chickens cannot be fully tested for quality. Poultry meat is often re-frozen, sometimes the chicken is soaked in special solutions to give it a fresher look, and the expiration dates on the packaging are interrupted.

The harm and benefits of store-bought chicken depend not only on the supplier, but also on the store - it is important in what conditions the chicken is stored in the supermarket

But the quality of homemade chicken can not be questioned. The poultry is raised according to all the rules, they are not fed with harmful additives, much attention is paid to the storage conditions of meat.

How to cook chicken the right way?

Good cooking starts with eating safely. This is the only way to get the most out of your chicken meat. After purchasing the chicken, make sure you chill it for two hours. Your refrigerator must be set at 4 degrees or lower. Only after that start cooking it.

Plan your meals so that you cook the chicken breast or other portions within two days of purchase. Otherwise, wrap the package with safe cling film and freeze. This will allow you to store the chicken for future safe consumption. It is important to keep the meat at +4 degrees or below during thawing. If placed in a warmer environment, bacteria can multiply very quickly.

When thawing chicken, do not do the following:

Do not defrost it in a sink or hot water.
Do not leave frozen food at room temperature for more than two hours.
Remove carcass from freezer and thaw in refrigerator for 24 hours. Use it to cook meals for a day or two. You can freeze it back at this time if your plans change, but this can lead to a loss in product quality.
Defrost in cold water when you need to do it quickly. Submerge the carcass in cold tap water and change it every 30 minutes. How long it takes depends on the weight of the chicken. On average, a pound of food is defrosted in an hour. The microwave is safe for this too, but if this is the case, you should cook the chicken immediately.

Alternatively, you can cook frozen chicken. Place it in the oven and set the time 50 percent longer.

By smell

If the chicken is sold on the market or in the store without airtight packaging, then it is recommended to smell it before buying. If at least a faint rotten note is felt in the aroma, it is impossible to purchase the product - the chicken is clearly spoiled, even if this did not affect its appearance, and would be harmful.

It is not worth buying meat that emits a distinct smell of spices. It is customary to use hot spices to mask the unpleasant aroma of a spoiled product. Chances are good that the seller is trying to pass off an expired bird as fresh.

How to cook chicken?

Since the benefits of white chicken meat are so much greater, try to buy only breasts. It is best to bake them. If you are using boneless chicken breasts, you should calculate about 123-130 grams per person (the serving will decrease in volume to about one hundred grams). Bake such pieces at 180 ° C for 20-30 minutes. If you have breasts with bones, it will take 30 to 40 minutes to cook them in the oven at the same temperature.

Please be aware that breast size can vary. Therefore, instead of paying attention to the exact cooking time, measuring the core temperature is the most important indicator. The chicken must reach a temperature of at least 73 degrees. Insert a food thermometer into the thickest part of the piece without letting it touch your bones.

What is the difference between chicken fillet and chicken breast

To obtain portioned pieces, the whole chicken is cut according to the schemes, separating the thighs, drumsticks, wings, back and breast. Chicken breast consists of a keel - a bone part with cartilage and a loin - meat.

The word "fillet" comes from the French word "filet", which means the most expensive and delicious meat part of the carcass of fish, poultry, game and domestic animals used for cooking. Poultry fillet is a 2-piece, boneless breast tenderloin, and this is exactly white meat.

Cooks use fillets in one piece, frying over high heat on all sides to "seal" the juices. Only after the formation of a crust is it salted and pepper, spices are added, they can bake in the oven or serve a dish. Chicken fillet can also be obtained from the thigh by separating the meat from the bones. It will be of poor quality and usually used packed.

Can chicken be harmful?

Having found out what are the benefits and harms of chicken meat for the body, it is worth noting the following. Chicken is a popular meat. If you are a fan of this type of product, you should enjoy it to the fullest. However, this can lead to diseases of the alimentary tract. Raw poultry can be contaminated with bacteria such as Salmonella, Campylobacter and Clostridium perfringens. If not properly cooked, stored, or cross-contaminated with raw chicken juices, you could be poisoned. Unfortunately, when it comes to complications from food poisoning, it is poultry that is most often the culprit in human death.

To reduce the risk of contamination, put all raw chicken packages in a disposable bag, wash your hands before and after handling chicken, and do not wash raw chicken (this may spatter chicken juices on kitchen surfaces). Be sure to use a separate cutting board for raw poultry.

If you get sick, be sure to see a doctor, especially if your temperature has risen above 38 degrees, diarrhea worries for more than three days, bloody stools, or severe vomiting continues for a long time.

Harmful properties and contraindications

Despite the significant advantages of eating chicken, there are some negative points, including:

Adipose tissue of the skin. It contains harmful substances for the body. It is not advised to eat it for people with liver problem, overweight and bad skin.
Poor quality products in the store. Sometimes purchased meat contains hormones and antibiotics. Manufacturers can treat it with chlorine. Such a product is harmful and even dangerous.
Possibility of poisoning. If chicken has been poorly processed, eating it can cause bacteria to build up in the intestines.
Harmful cholesterol. Too high of its content in the body can be caused by the consumption of fried and smoked chicken.

Smoked meat should not be abused, it contributes to the development of malignant tumors. The fact is that during the smoking process, natural smoke contributes to the accumulation of carcinogens in the product, which enter the body. Sometimes, during such processing, harmful substances are used: phenol, acetone, formaldehyde.

As for contraindications, chicken meat should not be consumed by people who are allergic to chicken protein. Broth should not be given to children under 2 years of age. Only poultry should be used to feed the baby. If this is not possible, it is worth carefully processing purchased meat.

Women who follow a diet based on animal proteins should not abuse chicken meat. This can lead to impaired ovulation and lead to infertility. There is no need to completely abandon the product, because it also contains important elements necessary for the normal functioning of the body. It is recommended to consume no more than 80 g of chicken meat per day.

Let's summarize

All types of meat, except for vitamins and minerals, include proteins, lipids, phospholipids.

The main part of the product is muscle tissue. Its composition:

water
- 73-77% of the total weight;
proteins
- 18-23%;
lipids
- 1-3%;
nitrogenous substances
- 2%;
nitrogen-free
- 1%.

The most valuable complete proteins in meat are actin and tropomyosin. They include amino acids that we can only get from food: tryptophan, methionine, isoleucine, phenylalanine, etc. This is 60% of the total protein found in meat.

Stop throwing away chicken skin! You will be surprised how much benefit it can bring ...

When we talk about fried chicken, a delicious golden crust comes to mind. Unfortunately, not everyone likes it, but what can we say about boiled or stewed chicken? Many people simply get rid of chicken skin by eating only meat. It's time to talk about why you shouldn't.

Nutritionists are advised to refrain from throwing chicken skin out of your diet. It must be admitted that it is not unreasonable!

Chicken skin for health

Good for Your Heart Don't give up chicken skin just for the fat. In general, we try to avoid trans fats in processed foods. Such fats can build up in our bodies and negatively affect blood pressure, but this is not the case with the fat in chicken skin.
Monounsaturated fats in reasonable amounts are essential for our health. For example, our body can obtain omega-3 fatty acids from fish or avocado. But omega-6 is contained in chicken skin. It is an irreplaceable component of cell membranes and other cell constituents. The balance of these acids contributes to heart health.
More protein Chicken skin contains not only fats, because the amount of protein in it outweighs, and you definitely should not ignore it. Even if you're counting calories for fitness or diet reasons, chicken skin won't do the trick. By cleansing chicken from it, you throw out healthy fats and proteins that affect metabolism. When choosing between a good metabolism and pinching yourself in calories, you need to take into account that balance and activity with which it can process these calories is more important for your body.
Natural seasoning It's weird to season the chicken first and then just get rid of the skin. However, chicken skin itself, when cooking, gives a special flavor without spices. If the recipe still requires the addition of spices, you can not be afraid that the dish will turn out to be too spicy or salty, because the skin will prevent this.

Is there any harm from chicken

Some negative effects of eating chicken are possible. But you must immediately warn: harm is likely only if the product is misused or when buying low-quality chicken initially. By observing the rules for eating and purchasing chicken, the risk can be reduced. But what does it consist of?

As we can see, these negative consequences can be overcome if you correctly purchase and cook chicken. To make our own chances of getting benefits higher, let's try to further understand both of these components. And let's start by purchasing chicken.

How to buy healthy chicken

The aforementioned beneficial properties, unfortunately, apply exclusively to those chickens that are grown in natural conditions. That is, somewhere in the village, on a small farm or on your own farm. The problem is that today a city dweller is unlikely to be able to find such a product. Mostly store-bought chickens are available, but there are not many benefits from them, and here's why:

The conclusion is not particularly encouraging. Store chicken is a product with unpredictable properties. Perhaps there will be nothing dangerous in it. But there is a significant risk that the chicken will be stale, unhealthy, and generally mutated. Laughter is laughter, and there is some truth in these arguments. Grow your own chicken whenever possible, or buy directly from farmers. There is nothing more reliable to recommend.

"Dangerous" chickens

Then why so much talk about the dangers of chicken skin? It's all the fault of modern technologies for growing broiler chickens.

It turns out that to reduce the cost of production, improve the appetite of birds and accelerate their growth, chicken farms use feed with the addition of antibiotics and hormones. An impressive proportion of these substances harmful to humans are deposited in the skin.

Pediatricians warn: frequent consumption of dishes that include broiler chicken skin can cause allergies in the child and develop resistance to antibiotics. This complicates the treatment of some childhood infections.

It is advisable for both adults and children in particular to eat poultry grown on natural feed without the use of hormones and antibiotics.

Health effects of chicken meals

Even the most useful product can be spoiled if it is not cooked correctly. Consider the health effects of the most popular chicken dishes.

Many people love grilled chicken for its golden crispiness and strong flavor. However, this recipe turns healthy meat into a source of chronic disease.

The chicken skin is smeared with mayonnaise or other fatty sauce. As a result, the dish supplies a lot of extra calories to the body, because it is eaten with the crust. Frying at high temperatures creates carcinogens in fats - substances that increase the risk of cancer.

The chickens from the lower rows are the most dangerous, as a lot of oil flows down on them.

When buying grilled chicken in catering establishments, there is a risk of picking up an intestinal infection or helminth eggs. If you cannot refuse a delicious dish, then at least cook it at home in a microwave oven.

An ideal food for health - a minimum of fat and calories. But many do not like it, as it turns out to be dry. Seasonings (such as curry, rosemary), lemon juice, vegetable sauce, some salt and olive oil can be added to the chicken breast.

Oven baked chicken pieces

A compromise between bland chicken breast and juicy grilled chicken. If you bake fatty pieces (for example, thighs or legs), you do not need to grease them with oil or mayonnaise, but only rub with spices. It is necessary to cook in the skin so that the meat juices do not leak out. But before use, the crust can be removed.

Do not bake chicken in foil at the same time as vegetables and fruits. In the process of cooking, acids will begin to leak from plant products - they can react with foil, and then metal impurities will enter the chicken meat.

In terms of composition, chicken can be classified as a superfood. The product is rich in proteins that are well absorbed, amino acids, vitamins and minerals. But there is one problem: it is not easy to find really healthy meat in retail outlets. Broiler chickens have a poor diet, they are given hormones and antibiotics. And the meat of healthy farm chickens is an expensive product. Whether to save on health or not is up to you.

Combine eating chicken breasts and other protein sources

The world doesn't end with chicken breasts! There are many other dietary protein sources that outperform chicken breasts in terms of their chemical and mineral composition. This includes various seafood (shrimp, squid, crabs, crayfish, etc.) and lean white fish (cod, hake, pollock, pike perch, haddock, etc.). If you alternate the use of white meat chicken with seafood, fish and lean beef, then you can not only lose weight or gain muscle mass, but also stay with your teeth and strong bones.

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Chicken skin is a highly controversial product. There is an opinion that chicken is healthier without the skin, since the skin cannot be called dietary. Most cooks just cut it off and throw it away, because it looks so unappetizing. Nevertheless, we all know how tasty chicken with a crispy crust is, which means that it will be useful to consider this product in terms of eating. Is the poultry skin really only harmful to the body or is there any benefit, is it possible to make an independent dish out of it and are there special recipes - let's try to figure it out in our article.

Product benefits

You always want to eat the crispy golden brown crust of the bird. But we often stop ourselves, because we know that there is a lot of fat in it. The skin itself consists not only of a layer of fat, but also of protein. It also contains quite a few other nutrients.

Contains vitamins of group A, that is, it has a positive effect on the immune system, the development of the body as a whole.
It is rich in B vitamins. Promotes the assimilation of fat, protein, helps the hormonal system work well, strengthens the nerves, immunity, keeps cholesterol normal.
The product contains vitamin E, which promotes the breakdown of fats and increases the body's strength against viruses.
Saturates the body with useful minerals - iron, potassium, magnesium, phosphorus. It has a beneficial effect on the heart and blood vessels, nerves, circulatory system, and bone strength.

According to GOST, 200 g of skin contains 36 g of animal protein useful for humans. As for the calorie content, there are 2 times more calories in the skin than in the breast and stomachs, 30% more than in the legs, thighs, legs, hearts.

Approximately 212 Kcal per 100 g. This is a rather large figure, but it is enough to simply observe the measure when consumed so that an excess of calories does not adversely affect health.

The most frightening thing about the skin is the proportion of fat (almost 16 g per 100 g), but this is not dangerous if you figure it out. It is fats that are responsible for energy, protect organs, and allow many substances to be absorbed. In fact, it is impossible to deprive the body of fats, because the deficiency will very quickly affect health. We are afraid of fats because we do not understand their role and function.

There are two types of fat:

unsaturated- vital fat, contributing to the balanced development of the body, youth and health of all systems;
saturated- leads to gastrointestinal problems, atherosclerosis, obesity, so it should be taken to a minimum.

Recent research by scientists has shown that 2/3 of the fat in chicken skin is of the unsaturated type. It contains a lot of oleic acid, for which olive oil is so prized.

Contraindications

The main disadvantage lies in the industrial methods of growing broilers. It's no secret that the bird is fed not only with compound feed, but also with antibiotics in order to minimize diseases, and hormones in order to grow faster. Since a large part of the drugs remains in the skin, it becomes simply dangerous to use it. It is this factor that contributes to the development of chicken allergy in children in general. Therefore, it is better to give preference to farm or poultry.

There is another drawback to this product, but it only applies to fried poultry. These are carcinogenic substances produced by frying. But if you eat boiled, stewed chicken along with the skin, then you will not harm the body. If you eat fried chicken or grill, do not reheat it, as when heated, the level of carcinogens increases several times and the food becomes harmful.

How to choose
There are several simple rules that will minimize the risk of buying a low-quality product:

you should buy poultry only from trusted suppliers;
give preference to a chilled product, it has less water;
evaluate the bird externally: if the legs are visually much smaller than the breast, it is better to refuse to buy - the chicken should have a rounded proportional shape, the opposite indicates a large amount of hormones;
press on the skin - if it quickly took its previous shape, you have a fresh product in front of you;
the carcass should not be slimy, sticky, fresh chicken skin - clean, dry.

Cooking methods

It is almost impossible to replace the skin if you stuff meat, create sausages, rolls, ham. The skin cooked with the carcass is very tasty, but there are several options for self-preparation: chicken chips, cracklings, skewers from the skin. In the manufacturing process, avoid oversalting, a large use of oil, exclude breading. Most importantly, do not overuse this product.

It is not at all necessary to eat chicken skin every day, but occasionally treating yourself to a crispy crust will only benefit the body. If you eat it too often, it will inevitably affect your figure, and then your health.

Fried cracklings

First of all, rinse the skins, then dry them and prepare a baking sheet lined with parchment paper. The skin must be gently stretched, seasoned with salt, covered with another sheet of parchment and pressed down with another baking sheet.

We send the workpiece to an oven preheated to 180 degrees for 45 minutes. It is advisable to drain the periodically emerging fat so that the cracklings are crispy and less high in calories. This dish can be consumed on its own, for example, with mashed potatoes, or added to soups, pastas.

It is a great salad ingredient and can easily replace fried bacon in recipes.

Chicken galantine

Galantine is a kind of meatloaf in a natural casing. The skin allows you to keep the juice and fat inside, and when it cools, it forms an incredibly tasty jelly.

You will need:

chicken - 1 carcass;
minced pork - 235 g;
chorizo sausages - 2 pcs.;
boneless olives - 0.5 cups;
parsley, basil - 1 handful each;
garlic - 1 clove;
pepper and salt to taste.

You can safely add fried mushrooms or vegetables, pistachios, asparagus to the minced meat. First of all, we remove the skin from the bird, without damaging it, separate the loins. Chop the olives and sausages. We introduce them into minced pork, season with spices, salt, herbs. We lay out the gauze, stretch the skin over the surface, lay out layers of broken breasts on it, leaving 4 cm at the edges.

We spread the minced meat in the center, roll up the roll as tightly as possible. We take a pan, shift the galantine under the load, pour in water and cook for an hour and a half, while the water must constantly completely cover it. Then we take the finished product out of the water and send it back under the load - in this form the galantine should cool down. After cooling, we send it overnight in the cold. Serve cut into portions with vegetables, herbs or any side dish.

The following video will help you quickly and deliciously cook stuffed chicken skins.

Poultry meat is an important component in human nutrition. It contains many valuable proteins, vitamins, minerals and amino acids.

The most valuable thing in chicken meat is protein. In the meat of chickens and turkeys, it is about 20%, in goose and duck - a little less. In addition, polyunsaturated fatty acids are presented to a greater extent than in other types of meat, due to which it is not only well absorbed by the body, but also helps to prevent ischemia, myocardial infarction, stroke, hypertension, and also maintain a normal metabolic rate and increase immunity. Chicken meat contains more protein than any other type of meat, while its fat content does not exceed 10%. For comparison: chicken meat contains 22.5% protein, while turkey meat - 21.2%, ducks - 17%, geese - 15%. There is even less protein in the so-called “red” meat: beef -18.4%, pork -13.8%, lamb -14.5%. But it should be emphasized that the protein of chicken meat contains 92% of the amino acids necessary for humans (in the protein of pork, lamb, beef - 88.73% and 72%, respectively). In terms of the minimum cholesterol content, chicken breast meat, the so-called "white meat", is second only to fish.

In the meat of waterfowl birds (geese - 28-30%, ducks - 24-27%), as a rule, there is more fat, while in young chickens there is only 10-15%.

Poultry meat contains a large amount of vitamin B2, B6, B9, B12, from minerals - phosphorus, sulfur, selenium, calcium, magnesium and copper.

Chicken meat is almost universal: it will help with stomach diseases with high acidity and if it is low. Soft, tender meat fibers act as a buffer that attracts excess acid in gastritis, irritable stomach syndrome, and duodenal ulcer. The special properties of chicken meat are irreplaceable in the form of a broth containing extractives - with reduced secretion, they make the “lazy” stomach work. Chicken meat is one of the easiest to digest. It is easier to digest: chicken meat has less connective tissue - collagen than, for example, beef. It is chicken meat that is an important component of dietary nutrition for diseases of the gastrointestinal tract, diabetes mellitus, obesity, as well as for the prevention and treatment of cardiovascular ailments. In addition, chicken meat, despite the highest protein content, is the lowest in calories.

Poultry meat is boiled, stewed, fried, baked, cutlets and many other tasty and healthy dishes are made. However, it is worth considering that about half of the vitamins are lost during heat treatment, so all kinds of salads, herbs and fresh vegetables are an excellent addition to poultry dishes. Sauerkraut is also good for goose or duck.

Why is chicken meat from a store harmful? This question should be asked, first of all, to those people who, believing that white poultry meat is the best dietary source of protein, eat chicken breasts in a day two, or even three pieces. The same applies to parents who prefer to feed their children mainly with these products. White chicken meat is really low in calories and contains a minimum of fat. However, plus to this, nutritionists call store chicken fillets rather "dirty" meat, with toxins and preservatives in large quantities.

There is a hidden health hazard in store chicken meat

If a person leads a healthy lifestyle and is worried about proper nutrition, then, first of all, he should ask why hens are fed this way on a poultry farm, that they gain weight in 6-7 weeks, which a domestic chicken will gain at least half a year.

In store chicken meat, various bacteria find a very suitable habitat - better than in beef or pork meat. For this reason, a cutting board for chicken meat should be strictly separate; fruits, for example, are not recommended to be cut on it. And after processing chicken meat, hands should be washed with bactericidal soap.

Such warnings are related to the conditions in which chickens are often kept in poultry farms. They are literally stuffed into cages, as a result of which they are smeared in their own feces from head to toe.

When chickens are slaughtered and butchered, feces, albeit in small quantities, inevitably end up on the meat of the chickens. For this reason, industrial chicken is disinfected with chlorine and other poisonous gases.

Chicken meat from the store is the cheapest, but also the most harmful

To make chicken fillet inexpensive, the manufacturer uses the cheapest feed and takes measures to ensure that the chicken grows as quickly as possible. At the same time, there is no question of the health of the chicken itself, therefore, products containing GMOs and preparations that accelerate the weight gain of the bird are used in full.

Chickens are stuffed not only with hormones, but also with antibiotics (so that they do not get sick). And a person, using such meat, eventually becomes insensitive to antibiotics, and an allergy may also begin. These antibiotics kill beneficial bacteria in the human intestine, which in turn leads to dysbiosis and disruption of the gastrointestinal tract.

A chicken ready for slaughter in a month and a half may by this time go blind, many specimens are only able to lie down, because they cannot walk. The buyer chooses cheaper meat, and does not even think about what quality it is.

There are practically no vitamins and nutrients in chicken meat from the store

If someone thinks that potassium, magnesium and iron are high in white chicken meat, he is greatly mistaken. If you check even the domestic crested beetles, then the content of these elements in their meat will be only 5 to 7 percent of the norm necessary for the human body per day. Boiled potatoes contain 5 times more potassium than a portioned piece of breast. In addition, there are practically no minerals in the store breast.

As for vitamins, it is even worse here. When compared with the benefits of fruit, chicken meat contains insignificant amounts of vitamins.

White chicken meat contains only vitamin B3 (60% of the required daily norm) and vitamin B6 (only 30% of the required norm). But these vitamins are much more contained in any porridge.

Chicken meat from the store is pricked with gel for weight gain

The gel for pumping carcasses is prepared from powder, which includes the E452 dietary supplement. It is also included in detergents. The gel is pumped into chicken meat, it is added in the manufacture of ham and sausages, and even gourmet products, semi-finished meat products. In this case, the powder contains toxic elements: up to 2 mg per kg of lead powder, up to 3 mg of arsenic and up to 1 mg of mercury.

The gel is obtained by diluting 45 g of powder and 40 g of salt in 300 ml of water. This is how it looks:

Then it remains to pump the carcass with a special syringe. Here's a common chicken before:

And here is a chicken-donut, which does not exist in nature, pumped up:

How to choose the right chicken meat

Anyone who eats chicken meat infrequently has nothing to worry about. A portion of store chicken in the diet from time to time will not harm the body. It's another matter if a protein diet is recommended to a person, and he chose chicken as the main product of his diet. In this case, as it should already become clear from all of the above, it is better to refuse the chicken from the store.

Home-made chickens are slightly more expensive than store-bought chickens, but this difference disappears when the chicken is cooked. Homemade chicken never leaks out as much liquid as store chicken does.

Natural chicken meat, even in the refrigerator, will start to deteriorate in two days - it first turns yellow and then turns gray. The breast from the store will lie in the refrigerator for a week and nothing will happen to it. And if this happens, there is no doubt that the meat is stuffed with preservatives.

According to unofficial data, the lion's share of chicken meat on the shelves of Moscow stores is infected with salmonella, which is infectious to humans. AIF and Green Alliance decided to conduct their own expertise to find out whether poultry meat is dangerous or not?

In addition, we checked whether it would be easy to cure an infection with antibiotics that can be contracted by eating unsafe meat. It turned out that doctors would have to tinker with choosing the right drug!

Antibiotic diet

“All countries that grow poultry on a large scale face the problem of infectious diseases. Salmonella is one of the main misfortunes, - Alexander Panin, doctor of veterinary sciences, director of the All-Russian State Center for the Quality and Standardization of Medicines for Animals and Feed (VGNKI), throws up his hands. "The larger the number, the more problems." Birds that are bred on farms, due to crowded conditions, get sick much more often than their counterparts from households.

“To reduce poultry mortality due to infections and weakened immunity, producers deliberately add antibiotics and other antimicrobial drugs to the feed, - says Roman Gaidashov, independent expert on food quality and safety... "And fifteen years ago in Europe, they were also used not only to fight infections, but also to stimulate the growth of animals." The non-therapeutic use of antibiotics is now banned in the EU. But in Russia, antimicrobial drugs are still in use. As a result, we often eat poultry, "seasoned" with ... antibiotics. Why is it dangerous?

"Regular intake of medicine with food inhibits the microflora of the body, which reduces immunity, "- says Nina Kosyreva, head of the therapeutic department of one of the capital's polyclinics... “A person is often sick, and it becomes more and more difficult to treat diseases, because microbes are resistant - they are resistant to drugs prescribed by a doctor.”

Checks for tick

In poultry farms, they fight infections, including salmonella, as best they can. But the problem is that SanPiN 2.3.2.1078-01, now adopted by the Customs Union, does not help to reveal the true picture! Checks of chicken meat before implementation are done for show. “According to SanPiN, 25 g of meat is taken from the depths of the carcass for research,” Alexander Panin explains to AiF. - But, when Salmonella is found in the meat, it indicates a serious illness of the bird. Much more often in poultry farms there is a "carrier of infection", when the bacteria is found only on the surface of the carcass (such a chicken itself does not get sick, but can infect a person who touches it or eats meat. - Ed.). Such a method cannot reveal the carrier ”. And, of course, it is not profitable for poultry producers to do a full analysis of their own free will!

Russian chickens

To understand the situation, "AiF" together with the "Alliance of the Greens" purchased 10 samples of meat in the capital's supermarkets. All birds were raised in Russia and came from Belgorod, Leningrad, Moscow regions. It is domestic chickens that now occupy almost the entire poultry meat market.

They chose not only chilled carcasses, but also frozen meat - Salmonella bacteria do not die at subzero temperatures. The purchases were made in both economy class and premium stores. At the same time, we bought two samples from some of the most common manufacturers to make the test results more accurate.

All chickens were sent to the Federal State Budgetary Institution VGNKI for testing.

By our order, the laboratory carried out research according to the methodology developed by WHO and used for a long time in the territory of the WTO countries. For analysis, the carcass was rinsed in water and the washout was analyzed: is there salmonella or not?

Especially for "AiF" the researchers also made a complex analysis to determine the MPN-index. This value shows how much Salmonella is found on the carcass. It depends on the conditions of poultry production, transportation and storage. The norm is less than 0.03, chickens with this index are clean and safe.

Chicken meat that is safe to eat

Manufacturer	Result identifying salmonella	MPN index (norm - less than 0.03)
"Important bird" LLC "P / f Pskovskaya"	Not found
"Clear Dawns", LLC Belgrankorm. Belgorod region., Rakityanskiy district, settlement Proletarskiy	Not found	Less 0,03
"Troekurovo" JSC "P / f Kaluzhskaya", Kaluga region., Dzerzhinsky district, with. Lev Tolstoy	Not found	Less 0,03
CJSC "Petelinskaya p / f", Moscow region, Odintsovsky district, village Chastsy (sample no. 2)	Not found	Less 0,03
Mosselprom CJSC, MO, Ramensky district, with. Konstantinovo	Not found	Less 0,03

You can see the results of our expertise in the tables. Half of the purchased samples were contaminated! Moreover, even a bird sold with the mark “For baby food” in one of the most expensive supermarkets in the capital is potentially dangerous. We tested the identified bacteria for sensitivity to two dozen antibiotics (the table shows only the most common ones. - Ed.): In many cases, Salmonella is insensitive to them, which means that it will be difficult to cure salmonellosis in a person who has eaten undercooked chicken.

How to play it safe when buying poultry meat, see the infographic.

How to buy and cook chicken

We learned that half of the chickens on supermarket shelves can cause infectious disease. Here's how to insure against this:

■ Buy whole carcasses individually wrapped on a tray with a special absorbent pad. It is preferable to buy domestic chickens from private owners - as a rule, they do not contain antibiotics and other medicines.

■ Salmonella persists well for a long time, even at subzero temperatures. During storage, bacteria can migrate from a diseased carcass to a healthy one. If the chickens on the counter are piled up in a heap, touching each other, it is better to look for another store.

■ Purchased chicken must be placed in a separate sealed bag and kept in the refrigerator separately from other foods.

■ Carve poultry only on a plastic or ceramic board. Wooden boards do not wash well, and microbes can live on such a board for about a month. In addition, there should be a separate board in the house for cutting raw meat.

■ Boil or roast chicken for at least 1-1.5 hours. If the meat near the bone is red, it means that it is not ready yet.

■ Don't microwave chicken because pathogens won't all die. Be careful with grilled chickens as well.

■ It is better to pour out the first portion of the broth: antibiotics go into solution during cooking, but do not break down in it. Soups should be cooked only in the second broth.

Look for new expertise on Wednesdays at AiF Kitchen

Most dieters eat 2-3 chicken breasts a day, as white chicken is traditionally considered one of the best sources of protein due to its low calorie content and minimal fat content. Unfortunately, cheap chicken is one of the dirtiest types of meat in terms of toxins and preservatives.

If you are health conscious, first think about what supplements are being fed to your chicken so that it gains a few pounds in a month, and then leave the chicken breast in the refrigerator for a week to see that the meat doesn't even start to spoil.

The hidden dangers of chicken meat

Chicken meat is an extremely favorable breeding ground for various bacteria, significantly superior to beef and pork in this respect. It is strictly not recommended to use the same cutting board for chicken and for other products (especially for fruits), and after contact with raw chicken breast, hands should be thoroughly washed with soap.

The reason lies in the fact that in poultry farms, chickens are literally stuffed into cages - as a result, they are smeared in feces from head to toe. When slaughtering chickens and cutting their carcasses, part of the feces inevitably ends up on the chicken meat. That is why industrially manufactured chicken must be disinfected with chlorine and other poisonous gases.

The harm of cheap chicken fillet

To reduce the cost of chicken fillet, the manufacturer has to reduce the cost of feeding the chicken as much as possible and accelerate its growth cycle. As a result, the cheapest feed based on corn is used (the question of the danger of GMO products for the health of birds is not even raised) and the most aggressive preparations for rapid weight gain in birds.

The life cycle of an "industrial" chicken is only 6-7 weeks - in fact, it doesn't matter to anyone how much such a diet will worsen its health, whether it will lose its eyesight and whether it will be able to walk. Most buyers do not think at all about the quality of chicken meat, they only strive to find the lowest price.

Despite the fact that it is usually believed that chicken breast is "rich" in potassium, sodium and iron, their content in fillets of even domestic chicken does not exceed 5-7% of the daily value - a portion of boiled potatoes contains 4-5 times more potassium than portion of breast. In addition, industrial chicken breast contains significantly less minerals.

The situation with vitamins is even worse. Unlike fruits, any meat, including chicken, does not contain any significant amount of vitamins. A standard serving (half a chicken breast) will provide only 60% of your daily value for vitamin B3 and 30% of your daily value for vitamin B6 (1). However, these vitamins are found in significantly larger quantities in any cereal.

Carrageenan to increase the volume of meat

The vast majority of industrial meat is injected with carrageenan, a special substance that increases the final volume and weight of the product. The water flowing out of the chicken breast when it is fried in a pan does not come from the chicken itself, but the aforementioned carrageenan. Despite the harmlessness of this substance, there is a direct deception of the buyer.

Basically, carrageenan behaves like a pseudoplastic, forming a dense gel at room temperature. This substance is widely used in the food industry and, in particular, to give a dense texture to ice cream, milkshakes and other similar products. In some cases, the weight of the chicken breast is 30-40% due to this particular gel.

How to choose chicken meat?

If you rarely eat chicken, then one serving of industrial chicken breast is not capable of harming your health. However, if you decide to follow a protein diet for weight loss and switch to eating mainly chicken, it is important to choose the highest quality manufacturer so as not to poison your body with chemistry.