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My cons said sw have decided that too much fat gets absorbed when roasting a chicken and now we've got too remove the skin before roasting. I'm talking about a shoe one here mind.
Hope I'm ok in saying I never used too and so I won't now, I'd rather try and have less syns that day if I must.
Just wondering what other cons had said?
Odd actually because we were told something about supermarket cooked chickens being free (obviously if you don't eat the skin)! Again - common sense tells me that you do what you want to..
Forgotten about them, I read somewhere that some chickens were injected with fat to stay extra tasty but I'm not sure if that's true, I just don't eat them.
It's complete rubbish, but they do say the shop bought ones are not free anyway. It's nothing to do with injecting them though, just the way the are cooked.Quote:
Originally Posted by Lucylu79
Sw confirmed to me via email that the tesco/asda chickens were fine to hav if I removed the skin. Granted that was 6month ago but if ok then why wouldn't it be ok now?Quote:
Originally Posted by kingleds
I haven't got the 1st clue! I just remember my consultant saying she had got new advice from head office, this was about 4 months ago I think.Quote:
Originally Posted by Slimbysummer
I think like most of these things you should use your own judgement on it. I still eat them as free, but I din't eat the skin & stick to breast meat as its always leaner.
The supermarkets used to do it - I used to work there when they did - so its not complete rubbish :) we used to get big buckets of fat goop and big injector things.Quote:
Originally Posted by kingleds
I think nowadays they've moved to injecting them with brine (salt water solution) which keeps them plump and moist but keeps the fat content normal.
Omg! I'm shocked! Why an earth would supermarkets inject chickens with fat! Totally crazy. I buy my chicken from farmer so this is fine. So I need to remove the skin before cooking it? I thought it was the skin that kept them eat moist. I will follow the rules and do as I am told lol
As far as I know they don't do it anymore, as I said I think they use brine now but we used to do it to keep the birds moist in the rotisserie.Quote:
Originally Posted by SimplyFilling
If you have a look in the new book it does say to remove all fat and skin before cooking now, I'm guilty of cooking bacon and then removing, perhaps if I struggled to lose I would change it to see if it helped.Quote:
Originally Posted by SimplyFilling
I am an ex consultant, and we were always told to recommend moving the fat just so that you werent tempted to eat it. The theory that fat is absorbed into the meat is just not true. Obviously if you were going to make a stew with chicken legs, then removing the skin is needed or it would just become impossible later.
I find cutting bacon rid off with scissors before cooking much easier, and then remove the skin from chicken after (mostly cooked in the slow cooker so you really dont want to eat it!)
Also with the rotisserie chickens, we were told from head office 6 months ago, that 100g of cooked meat was 3 syns due to injecting oil. If you have asked and they dont do this then go for it, but remember that all they are trying to do is protect your weight losses.
Hope that helps
x
I am all confused now. Will need to have a think, a read and then talk to my consultant.
Dont eat chicken skin and yourll be fine :) hehe xQuote:
Originally Posted by FlubbyFairy
Thanks. Much easier than my solution!;)Quote:
Originally Posted by zombified
I cook whole chickens in the slow cooker - just add s & p, nothing else. When it's cooked the skin just falls off and the meat is delicious and moist - just pop it in and leave it, so easy!