chicken skin???

H

hillbillylee1

New member
A friend of mine knowing I was on a diet bought me a 10lb bag of chicken leg quarters. Its the fattest part of the chicken but she meant well. anyhow On the package it says one leg quarter (leg and thigh) is 470 calories. That doesn't leave much room for a side dish. I like to keep my big meals at least under 600 calories. I'm wondering if i bake it without the skin and trimmed fat if that would reduce the calories some.
 
I can't find any calorie counts with the leg and the thigh

but most sites seem to say

A chicken thigh - with skin = 120 calories/9 g of fat
A chicken thigh without skin = 82 calories/3 g of fat


So I know you'd be saving a bunch of calories - how much I don't know
 
I got the calorie count straight from the bag but I also found it on the calorie counter i use

you just type in leg quarter and it list tyson leg quarter at I think its 480 calories.
 
that's because it's got the skin - if you defrost it and take off the skin - you are absolutely cutting back calories



try that one:
brings it down to 232 calories- it's a rotisserie chicken without the skin

your best bet is to probably weight it - and then get the calorie count that way for skinless dark meat
 
OK thanks. I cant believe the skin makes such a huge difference. without the skin it makes it a little more reasonable calorie wise.
 
it's the best part of the chicken when properly crispy and browned.. it's only natural it's got the most calories... :)

It's practically all fat, I think that's why it's got so many calories...:)
 
marinate it in some lemon juice and garlic ... and then broil it or toss it on the grill - perhaps with some honey in the final minutes.. and it will be very tasty :) the honey carmelizes and makes it a little crusty.
 
that sounds good. I was thinking of putting together a dry barbecue rub. well without the sugar or maybe making a mustard based BBQ sauce.
 
just a little bit of sugar makes for carmelization and the browning that gets missed when chicken is skinless.. you don't need gobs of it -- but a little bit couldn't hurt (sorry, i don't mean to enable...:)

mustard or tomato sauce would have the same effect though i think..

think of this as a culinary adventure :)
 
think ill get in the kitchen and put me 3 or 4 sauces/ marinades together. Ill let them sit about an hour and see what gets all yummy and then decide what to use.
 
The possibilities are endless. Grilled chicken on the bone, even without skin, is so much better than any boneless chicken IMO. I'll tell you what else I would do. I would remove the skin and boil it until it is just about to fall off the bone, then pick the bones clean and use that meat in some spaghetti sauce, or some jambalaya (if you're eating rice), low fat gumbo, etc. In the liquid dishes it will just fall all apart and absolutely soak up the flavor. A lot of people don't ever try to make split pea soup with anything other than pork, well dark meat chicken pulled from the bone can make and excellent, diet friendly split pea soup. Those leg quarters are also GREAT for a chicken adobo style dish. I'm telling, she gave you a gold mine, if used properly, and in moderation :D
 
one of my favorite ways to prepare dark meat chicken is tandoori style - just marinate it in some plain no fat yogurt, with some cumin, curry, garlic and lemon juice... the grill... :) It's gooooooood.
 
yea I'm planning a chicken gumbo in a few days. ill never eat that many leg quarters. possibly make some tacos out of the dark chicken meat, mix some chicken with some of my salsa and make a Spanish rice. Cooking with loose chicken mean I have no problem with its just those darn leg quarters. I just don't cook them often.
 
one of my favorite ways to prepare dark meat chicken is tandoori style - just marinate it in some plain no fat yogurt, with some cumin, curry, garlic and lemon juice... the grill... It's gooooooood.
Click to expand...
now that sounds good.
 
Another suggestion is baking the chicken or grilling it with an orange or pineapple juice marinade. Teriyaki is also one of my personal fav's when it comes to preping chicken. A Ginger and honey glaze over the chicken makes a sweet combo too!
 
You could also do low/no-fat yogurt with spices as a dip.
 
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