What is the Nutrition in Broiler-chicken bones ?
Image by Food Thinkers
Photo by Amy Taber
Meat on a stick. There’s nothing wrong with it. It’s natural, our birthright, an elegant vestige of our primitive existence. It’s the whole gnawing-off-the-bone thing. Or maybe it’s the claiming of it. When you wave your skewered food, you’re kind of saying, “this is mine, see, it’s mine.” Analysis aside — biting into juicy herby chicken, pulling it off a stick — it makes us happy.
www.foodthinkers.com/2010/04/parsley-orange-chicken-stick…
Wine Pairing for Parsley-Orange Chicken Sticks With Tzatziki Dipping Sauce
1. River Grove Chardonnay from California — “Chardonnay?” you may ask. I thought the same thing, but this one is bright and acidic, and holds up well to the orange zest — no oak on this Chardonnay!
2. Chameleon Barbera — The red on an appetizer like this is always tough. Our email special last month was this Barbera, which is light on the palate and has a very nice acid structure that will carry this dish. ¡Salud!
Parsley-Orange Chicken Sticks With Tzatziki Dipping Sauce
-Serves 4.
Ingredients
2 boneless chicken breasts, each cut into 4 lengthwise strips
8 six-inch wood skewers
1 large seedless orange, zest and juice
¼ cup olive oil
1 tablespoon cider vinegar
2 whole garlic cloves
¼ cup roughly chopped parsley
½ teaspoon red pepper flakes
kosher salt
ground pepper
8 ounces prepared tzatziki sauce
Garnish Ingredients
minced parsley
orange wedges
2 loaves of pita bread, quartered
Instructions
1. In a blender, combine orange juice and zest, olive oil, cider vinegar, garlic, parsley, red pepper flakes, salt, and pepper and blend until liquefied.
2. Transfer marinade into a clean plastic bag or mixing bowl. Add 8 chicken strips to the bag or bowl and coat each piece well. Cover and refrigerate for 1-3 hours.
3. Meanwhile, soak skewers in a shallow dish of water.
4. Preheat grill to 400°F (205°C).
5. Remove the chicken from fridge. Pat skewers dry. Thread marinated chicken pieces onto skewers and set on a clean plate.
6. Lay each skewer onto the flat grill surface, tilted at an 11 o’clock angle. Slowly lower the lid and grill for 3 minutes or until light brown marks appear on the chicken.
7. Lift the lid, move skewers to the 1 o’clock angle, and lower lid. Grill for another 3 minutes.
8. Lift the lid and carefully remove the skewers from the grill. Arrange on a clean platter around a small bowl of tzatziki sauce, garnished with thin wedges of orange and/or baby-cut carrots, and pita bread. Serve immediately.
Tips
Tzatziki is a traditional Greek sauce made of plain yogurt, cucumbers, garlic, olive oil, salt, pepper, dill, lemon juice, and parsley. It’s a condiment typically served with gyros and souvlaki. Most major grocery stores sell prepared tzatziki in the hummus section.
Soaking wood skewers prevents them from burning under the broiler, on the grill, or in the oven.
Marinades are contaminated once they make contact with raw meat. Never re-purpose used marinades. Instead, take out an unused portion before the marinating process and reserve and refrigerate in a separate, clean container.
Baby-cut carrots are whittled down from regular-sized carrots that would otherwise not sell.
Double the recipe and turn it into dinner for four. Serve it over rice or couscous; dollop with tzatziki.
Question by ajnaabi: What is the Nutrition in Broiler-chicken bones ?
What is the Nutrition in Broiler-chicken bones ?
Add your own answer in the comments!
2 Responses to What is the Nutrition in Broiler-chicken bones ?
Leave a Reply
HI,
The marrow is likely 97% fat and 3% protein calories.
[(-:]
Searched:
http://www.nal.usda.gov/fnic/foodcomp/search/
Only item listed with “bone” in search
Caribou, bone marrow, raw (Alaska Native)
Refuse: 0%
Scientific Name: Rangifer tarandus
NDB No: 35021 (Nutrient values and weights are for edible portion)
Nutrient/Proximates | Units | Number of Data Points | Value per 100 grams | Std. Error
Water g7.4010
Energy kcal78600
Energy kJ329000
Protein g6.7010
Total lipid (fat) g84.4010
Ash g1.5000
Carbohydrate, by difference g0.0000
Minerals
Iron, Fe mg4.5010
Phosphorus, P mg10710
Vitamins
Thiamin mg0.04010
Niacin mg0.20010
Vitamin A, IU IU24010
Lipids
USDA National Nutrient Database for Standard Reference, Release 21 (2008)
Your question showed me you were interested in nutrition [(-:] so I thought I would give you some pointers I have learned the hard way from my own bad ‘uninformed’ choices so you could learn about good advice and bad advice.
Most importantly you may already know this but if not let me first explain that keeping to a plan that fights against bad habits that might be on the verge of seriously tearing down your body is sometimes pretty tough – but being fit and strong versus being overweight and/or sickly is all about (1) how many calories you eat versus how many you burn and (2) IF your calories are primarily the BEST QUALITY PROTEINS or primarily junk sugar-carbs.
Please consider that it is not just how few cabs and fats and how much lean protein you eat in order to become ‘stronger,’ but how many absorbable non-toxic vitamin and minerals are obtained from the protein or fats you would eat.
For instance, egg whites have 89% protein, but egg whites are similar in its nutrition per calorie as to eating sweet corn that usually has only about 15% protein. So even though the higher protein egg whites ‘look’ good IF ALL you look at is the protein content, it is really not much better for you than sweet corn.
Not good if you understand that they identified the pellagra problem in the 1930’s south was from a diet of primarily sweet corn. [See: <> http://en.wikipedia.org/wiki/Pellagra <>]
The same is true of tenderloin versus spinach. Boiled spinach has about 56% protein to beef tenderloin’s 61% protein, but spinach has almost 700%, or seven times, the vitamin and minerals of tenderloin calorie per calorie. The problem with spinach is that the spinach calories would cost about ten times the cost of beef calories. Spending $ 50 per day to eat several pounds of spinach may make you as strong as a triple crown race horse, but few can afford to spend that much for their food so meat protein is what people can afford.
Take a few minutes to understand ‘good’ nutritional advice versus poor advice and I hope you will have learned something from my ‘mistakes’ that will soon help you along your way.
<>< My best to you and for your good health, A1 [(-:] PS1 - I posted my story and why I know what I know at: <> http://answers.yahoo.com/question/index;_ylt=Akhczclwu5KLu1vcPNeG8Yfty6IX;_ylv=3?qid=20090914010536AAv4da0&show=7#profile-info-bKceSOSbaa <>
PS2 – I currently feel that what Dr. Fuhrman MD teaches is the best nutritional information available in the nation.
http://www.diseaseproof.com/archives/cat-low-carb-high-protein.html
http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2627/2
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=43
http://www.nal.usda.gov/fnic/foodcomp/search/
http://www.foodnews.org/index.php
Again, I hope you consider my mistakes and would not duplicate them, OK?
A1
January 11, 2012 at 5:09 am
Bones are full of minerals, mainly calcium but other minerals as well. I’m a big advocate of bone stock – put your bones and water in a stock pot with some vinegar and let it sit in the fridge overnight (before cooking) to leach out more minerals. There is something about the cold that does it even more than the heat, I think the heat fairly quickly kills the enzymes and deactivates the vinegar (end product doesn’t taste vinegary) and letting it sit overnight in the fridge allows the vinegar to do it’s thing in full force. Remember to stick your bones in the freezer and add it to the next stock pot also. I keep doing it till I have too many for the pot.
Especially chicken bones (would be really great if they were organic) Once upon a time there was a dietary supplement recommended by Edgar Cayce called Calcios made from crushed chicken bones. It’s no longer available in the same form. But I’ve tried to replicate it by snapping chicken bones and cooking them with vinegar til they just about melted and taking out the chunks and liquefying the rest in the blender. It kind of makes a sludge (make sure you get your fingers in the final product to make sure there’s no dangerous slivers to catch in anyone’s throat) but it could be a basis for a heavier cream soup, maybe cheese & broccoli. I don’t have a lot of strength for cooking any more.
Calcios was the calcium supplement of choice in about 200 readings. In the 1930’s and 40’s, it was made from pulverized chicken bones, processed so that the calcium it contained could be easily assimilated and digested. Today, regulations require that Calcios be made directly from bone meal. Half a teaspoonful of this spreadable, pleasantly flavored paste supplies 328 mg of pre-digested calcium along with other trace minerals, including iodine.
And chicken feet are supposed to make the best stock full of gelatin! (Cayce was very adamant about the necessity of gelatin in the diet, not commercial gelatin made from hides but gelatin made from bones, with vinegar, long cooked)
cyn_texas
January 11, 2012 at 5:20 am