You Are What You Eat: The Chicken and the Egg Part 1

This part of the series covers various types of poultry, not just chicken, as well as what they lay — eggs. All too often, people limit their fare to the point where what they eat is so boring that they either become compulsive, binge, or give up altogether. There is more to life than boiled, skinless chicken breast.That said, allow me contradict myself immediately by saying that every fitness foodie’s freezer should contain a large bag of flash-frozen boneless, skinless chicken breasts! As long as you know how to prepare them properly, they’re easy, quick and delicious, but don’t limit yourself. Live a little and enjoy Nature’s bounty.

Chicken – Since we’re on the subject, let’s start with the most common form of poultry in the United States. Like beef, there are several different varieties, such as capons (a castrated rooster – the same idea as a steer), roasters (usually large), fryers (the most common) and stewing hens (old layers used for making soup). Because of the demand, you can purchase either a whole chicken; what’s often termed “best of fryer” which leaves out the bonier parts; or only one part, such as drummettes, which are often prepared with a hot sauce for messy, albeit delicious, appetizers.

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