Nutrition facts of chicken breast
Poultry meat in general, and particularly chicken, is the 2nd most consumed in the world (after pork.) Chicken is originally from India and has been raised for its meat and eggs for over 4,500 years. It is now available everywhere and it is consumed in all cultures (except those which advocate vegetarianism, of course.) In addition to being tasty and low in fat, chicken meat is very economical and therefore remains one of the big favorites. of the whole family!
There are several varieties of chickens, but they all descend from their distant ancestors. Nowadays, we differentiate the kinds of chickens according to:
The age at which they were slaughtered (8 to 15 weeks),
The type of food they are fed with: organic, 100% vegetable, including animal meal, etc.
The way they are raised: freely outside, in a closed henhouse, in battery (cages). etc.
Season: Chicken is available at all times, in all grocery stores and butcher shops.
Purchase guide of chicken breast
You can find whole chicken, or in pieces: drumsticks, thighs, thighs, breasts, wings, offal, etc. Choose the cut that best suits your recipe.
For perfect meat, prefer chicken including:
The flesh is light in color and unblemished.
The meat is not completely free of fat: even if you remove the residual fat after cooking, a little natural fat will make the meat less dry during cooking.
The whole chicken will keep in the refrigerator for up to 3 days.
Chicken cut into pieces should be eaten within two days of purchase.
Ground chicken should be stored for a maximum of 24 hours after purchase.
Note, however, that all cuts of chicken can be stored for 4 to 12 months in a freezer, packed in a suitable bag.
Health benefits of chicken breast
A 100 g serving of chicken provides 110 to 150 calories depending on the piece, including almost 30 g of protein (without the skin.) White meat (breast) is a little less fat than dark meat, but it contains less iron and zinc.
Chicken is an important source of vitamins B3 (niacin), B6, B5, iron, zinc and phosphorus.
In addition to its very interesting protein intake, chicken is one of the least fatty meats and it, therefore, deserves to be put on our tables often (as long as you don’t eat it fried and remove the skin!)
Culinary tips for chicken breast
Chicken must always be well cooked to avoid the risk of food contamination. It is also necessary to thoroughly clean utensils, dishes, and cutting boards that have come into contact with raw chicken.
In addition to this health recommendation, chicken can be used in a multitude of recipes, each more appetizing than the next. All gastronomic traditions have their favorite chicken dishes. In addition, this poultry lends itself perfectly to all your culinary explorations. We taste it:
- Roast: on a spit, in the oven, stuffed, whole, or in pieces …
- On the barbecue, on skewers, or in pieces.
- In pieces: sautéed, with spices and fresh herbs, marinated beforehand (or not.)
- Breaded and fried: a great favorite with children (and older ones.)
- Simmered in a tomato sauce.
- In stews.
- In soups, including the traditional chicken noodle soup.
- Wings cooked in barbecue sauce are always a winner on improvised TV nights.
- In Indian curries.
- Sautéed in a wok with your choice of vegetables.
- In salad.
- sandwiches and wraps.
- In croquettes.
- Chopped or cut into small pieces, to stuff vegetables, homemade rolls, savory pancakes.
- In the famous Moroccan pastilla.
- In quiches and other savory pies.
- On the pizzas.
- With sweet honey or maple syrup sauce.
- With fruits: prunes, dried apricots, almonds.
- In a peanut butter sauce.
- spring rolls and spring rolls.
- In pasta sauces.
- vol-au-vent and chicken pie
- Parmigiana (au gratin with Parmesan cheese and topped with a fresh tomato sauce.)
- In risottos, paella, and other rice dishes.