Does the fat of a chicken cook off when you cook it?!
Does the fat of a chicken cook off when you cook it?
I always spend a lot of time cutting off the fat of chicken before I cut it. When you cook chicken will the fat come off automaticlly as liquid? Do I need to spend all that time cutting the fat off?
Answers:
First...are you grilling, baking, boiling?? If you grill or bake or any other method that doesn't surround the meat with a different liquid than the fat, no it doesn't just melt off. Only a minimal amount gets absorbed back into the meat though. Mostly, it just becomes a gooey mess (baking) or burns (grilling...if on the bone). If you boil a chicken, the fat will melt somewhat and go into the broth. That is where the flavor comes from. It is easily removed after boiling by chilling the broth and then taking the hardened pieces of fat off the top. As for me, I leave it on while cooking so the chicken doesn't dry out and then when it's done, it peels right off. Hope this helped!
no don't be lazy
Cutting the fat off will ensure that the fat does in fact get removed, so I would continue to do so.
=]
i heard that it does. but im not exactly sure. so i would just try it and see if it does.
It's depends on how you cook it fried, baked ,boiled or barbecue
Chicken Skin
So much emphasis is put on skinless chicken because most of the fat in chicken is in the skin. At one time there had been a debate about whether cooking chicken with the skin on―and removing it after cooking―was higher in fat than simply peeling the skin off before cooking. The U.S. Department of Agriculture analyzed chicken cooked both ways using both breast meat and thigh meat.
The answer is that there is no significant difference between the two, but that the moisture content of the chicken cooked with the skin on was significantly higher. Same fat and calories, just juicer chicken.
My pulled chicken barbecue recipe is a perfect example of using good research to eat great food and still eat healthy. In the twice-cooked chicken, the bird is roasted skin on and then mixed with the barbecue sauce for the second cooking. It's juicer and more flavorful, but has no more fat or calories than the skinless chicken. source: http://www.drgourmet.com/health/chickens...
find out more on chicken and nutrition fact info:
http://www.nutrientfacts.com/foodpages/f...
plus on that page click on chicken food fact that's ont he bottom half of the page...
but it all depends with the fat...do you seriously need it allllll off...or can you bake with it on, then take it off?
NO