Delcious Diabetic Chicken & Bird Recipes
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Chicken is the meat derived from the domestic chicken. It is the most common type of poultry in the world, and is frequently prepared as food in a large number of ways. Chicken and birds provide a good source of protien and less fat than most other meats. This makes it a meat of choice when evaluating a diabetic diet.
Diabetic Chicken Recipes Tips for Cooking Chicken for Diabetics: - Avoid using glazes. These tend to be high in sugar. - Do not use high sugar fruits in stuffings such as peaches, cranberries, etc. - Cook in pan that allows fat to drain
Tenderness Tips Avoid freezing whenever possible to eliminate additional moisture loss during thawing, which results in less tender meat. Keep chicken from drying out in the refrigerator by keeping it tightly wrapped. If the chicken dries out, it will become tough. Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness. To keep breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove during last 30 minutes of roasting time to allow the skin to brown properly. Cook chicken to the proper temperature, because undercooking the chicken will cause it to be tough and overcooking the chicken causes loss of moisture, making the chicken drier. Let roasted chicken rest for 10 to 15 minutes before carving to allow juices to be distributed throughout the meat. Standing the chicken up with bottom end up allows more juices to run into the drier breast area. Cutting meat across the grain will produce slices with shorter fibers, resulting in more tender pieces. When adding cooked chicken to dishes that have a long cooking time, it is best to use dark meat because it will stay moist longer than white meat. Light Tips Roasting chicken on a rack, broiling and grilling are cooking methods that allow fat to drip away from the meat. Poaching, steaming and microwaving are methods of cooking where no additional fat is used. All provide for less fat content in the meat when it is done. When frying or browning chicken in a pan, use a nonstick skillet, which requires less added fat, or use a nonstick skillet with a fat free nonstick cooking spray to reduce the amount of fat used. Reduce added fat by seasoning chicken in marinades that are low-fat or fat-free. Use ingredients such as low-fat yogurt, juices, wine, herbs, and spices Removing the skin before eating chicken eliminates about two thirds of the fat content. When stewing chicken for soup, let broth cool and then discard fat that forms on top before reheating to serve. Cooking Tips When adding chicken to a recipe that calls for a measured amount, determine how much chicken is needed by following a standard of one pound of boneless chicken equals approximately 3 cups of cubed chicken. When roasting a chicken, an untrussed chicken will cook faster and more evenly than a trussed chicken. Covered chicken takes longer to cook in the oven than uncovered chicken. When frying, grilling, broiling, or sautéing chicken, remove pieces as they get done to avoid overcooking while finishing other pieces. White meat and smaller pieces, such as breasts and wings, will get done faster than dark meat pieces, such as legs and thighs. For a quick test of doneness when roasting a chicken, hold on to the leg, move it around, and side to side. The leg should move freely at the joint if it is done. Be sure to use other methods for checking doneness also! Do not overcrowd chicken pieces when cooking. Leaving space between them will allow them to brown and cook more evenly. If using a marinade for basting, set some marinade aside before placing raw chicken in it to marinate. Never reuse marinade that the chicken was marinated in for basting. Be sure to use a sharp knife when cutting or carving chicken. Sharp knives will make the job a lot easier, especially when having to cut in the joint areas, and will provide neatly cut slices and pieces.
TIPS for COOKING TIMES ON CHICKEN & BIRDS FSIS recommends cooking whole chicken to 180°F as measured in the thigh using a food thermometer. Whole broiler fryer* 3 to 4 lbs. ROASTING (350 °F) 1 1/4 - 1 1/2 hrs. SIMMERING 60 to 75 min. GRILLING 60 to 75 min* Whole roasting hen* 5 to 7 lbs. ROASTING (350 °F) 2 to 2 1/4 hrs. SIMMERING 1 3/4 to 2 hrs. GRILLING 18-25 min/lb** Whole capon* 4 to 8 lbs. ROASTING (350 °F) 2 to 3 hrs SIMMERING Not suitable GRILLING 15-20 min/lb** Whole Cornish hens* 18-24 oz. ROASTING (350 °F) 50 to 60 min. SIMMERING 35 to 40 min. GRILLING 45 to 55 min** Breast halves, bone-in 6 to 8 oz. ROASTING (350°F) 30 to 40 min. SIMMERING 35 to 45 min. GRILLING 10 - 15 min/side Breast half, boneless 4 ounces ROASTING (350°F) 20 to 30 min. SIMMERING 25 to 30 min. GRILLING 6 to 8 min/side Legs or thighs 8 or 4 oz. ROASTING (350°F) 40 to 50 min. SIMMERING 40 to 50 min. GRILLING 10 - 15 min/side Drumsticks 4 ounces ROASTING (350°F) 35 to 45 min. SIMMERING 40 to 50 min. GRILLING 8 to 12 min/side Wings or wingettes 2 to 3 oz. ROASTING (350°F) 30 to 40 min. SIMMERING 35 to 45 min. GRILLING 8 to 12 min/side * Unstuffed. If stuffed, add 15 to 30 minutes additional time. ** Indirect method using drip pan. History of Soup:
Chicken Facts? The chicken is one of the most common and wide-spread domestic animals. With a population of more than 24 billion in 2003,[1] there are more chickens in the world than any other bird. Chickens generally live five to eleven years depending on the breed. Male chickens are known as roosters (in the U.S., Canada and Australia), cocks, or cockerels. Female chickens are known as hens. Young females are known as pullets. Incidents of cannibalism can occur when a curious bird pecks at a preexisting wound or during fighting (even among female birds). This is exacerbated in close quarters. In commercial egg and meat production this is controlled by trimming the beak (removal of two thirds of the top half and occasionally one third of the lower half of the beak). Domestic chickens are not capable of long distance flight, although they are generally capable of flying for short distances such as over fences. Hens can also be extremely stubborn about always laying in the same location. It is not unknown for two (or more) hens to try to share the same nest at the same time. If the nest is small, or one of the hens is particularly determined, this may result in chickens trying to lay on top of each other. Rooster crowing during daylight hoursContrary to popular belief, roosters do not crow only at dawn, but may crow at any time of the day or night. Popular chicken dishes include fried chicken, chicken soup, Buffalo wings, tandoori chicken, butter chicken, and chicken rice. Chicken is also a staple of fast food restaurants such as KFC, McDonald's, and Burger King. Chicken has a fairly neutral flavor and texture, and is used as a reference point for describing other foods; many are said to 'taste like chicken' if they are indistinctive.
What makes "thick soups"? Healthy AND delicious diabetic soup recipes make a light and nutritious meal.
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