Among animal meats, chicken is, without a doubt, the world’s favorite.
It is the meat that is most consumed globally: the Food and Agriculture Organization of the United Nations (FAO) estimates that in 133 were consumed 62 million tons of white meat in the world.
In Latin America, the third region in the world where more consume this food, in 133 were eaten on average 32, 7 kilos of chicken per person. The figure in Brazil was 24, 6 kilos and in Argentina 40,4kg.
Chicken consumption is popular because it is generally affordable, low in fats and faces few cultural or religious barriers.
In addition, it is a meat rich in protein and an important source of vitamins and minerals. And it also contains significant levels of beneficial monounsaturated fats, which can support cardiovascular health.
But this popular food also seems to be surrounded by doubts and misconceptions.
For example, chicken skin is known to contain a high level of fat. So, is it good to eat chicken with skin or should we remove it before cooking or consuming the food?
“The chicken skin has a 32% of fats, that is, that each 100 gr of skin that we consume, 32 gr are fatty contribution”, María Dolores Fernández Pazos, nutritionist at the Center for Nutritional Information on Chicken Meat (CINCAP) in Argentina, tells BBC Mundo.
Of these fats that chicken skin contains -explains the nutritionist- two-thirds are unsaturated fats, the so-called “good fats”, which help improve blood cholesterol levels.
And a third of the fats are saturated, one of the so-called “bad fats”, which contribute to increasing “bad” cholesterol levels.
(Photo: GETTY IMAGES)This is the same level of fat found in chicken meat. Therefore, says the expert, “if we consume chicken with skin, we will be increasing the caloric intake of each portion by 50%, about”.
So, for example, if we eat a breast of 80 gr without skin, we will be consuming 284 calories (according to US Department of Agriculture Nutrition Facts), with a 33% of calories from protein and a 20% of fat.
But those numbers are increasing drastically if we include the skin: the breast will have 386 calories, with 50% from protein and 50% fat.
Therefore, says nutritionist Dolores Fernández, “the healthiest and most general recommendation in the population is to remove (the skin) before eating, so as not to add extra calories or fat to the plate”.
“In the case of people with no history of disease, with a suitable weight for their height, physically active and with an adequate body composition, we can suggest leave the skin on the chicken during cooking and remove it before eating, since the presence of the skin during cooking will help the meat to dry out less and be juicier and more flavorful”, affirms the expert.
Is it okay to refreeze chicken that has been thawed?
“Nope. It is not recommended to refreeze chicken meat that has been thawed”, assures the CINCAP nutritionist.
“The objective of freezing food is to stop the reproduction of microorganisms in the food. Therefore, when the food thaws, these microorganisms could begin to reproduce again.”
And this is advice that applies to all meats that have been defrosted. The only safe way to refreeze them is when they are cooked.
“In this way, with safe cooking, we will eliminate the presence of microorganisms and we can refreeze the meat, ensuring the organoleptic and harmlessness of that product,” says Dolores Fernández.
What is the best way to thaw chicken?
The best way to thaw chicken, experts say It’s inside the fridge.
“Defrosting at room temperature could increase the development of the microorganisms that we mentioned previously and spoil the product”.
As thawing inside the refrigerator will be slower, it could bring some hours for a whole chicken. We must plan in advance the best time to remove the chicken from the freezer.
Experts stress that chicken meat should never be defrosted at room temperature or in hot water.
Why do some stores sell yellow chickens and others pink? Are some better than others?
The color of chicken meat can vary depending on the pigments contained in the grain used in its diet, explains the CINCAP expert.
Grains such as corn contain a higher concentration of pigments than white sorghum or wheat, which contain less.
And in some countries, due to consumer preference, it is usually add a natural pigment to poultry feed to give the meat a yellowish color.
But from a nutritional point of view, it indicates Dolores Fernández, “there are no differences between the properties and nutritional contributions of a yellow chicken and a whitish-pink one.”
How to avoid food poisoning ication with chicken meat?
Chicken, as we can see, is one of the most nutritious, popular and consumed in the world, but it is also often a major source of food poisoning.
Raw meat is contaminated with Campylobacter bacteria and also, occasionally, with Salmonella and Clostridium perfringens.
That is why if you eat chicken that has not been cooked properly or if you contaminate other foods or drinks with raw chicken or its juices, you can get food poisoning.
The US Centers for Disease Control and Prevention (CDC) estimate that each year in that country around one million people get sick from eating contaminated poultry.
(Photo: GETTY IMAGES)These These are the basic tips from the expert at the Chicken Meat Nutritional Information Center:
- Always wash your hands before preparing all types of food and several times during its preparation, especially if raw and cooked foods are handled at the same time.
- Co Cook the chicken completely: the chicken should not have any pink inside or near the bones and joints.
- If left over chicken from one meal and you want to consume it in the next, you have to reheat it completely.
You can interest:
What happens in the body when eating chicken daily
Why not exclude chicken feet from our diet, even if you want to lose weight
How healthy are chicken thighs, know the opinion of an expert
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