Chicken, wing, lean, casseroled
Ten fresh, chilled size 15 birds each were provided by Inghams and Steggles. Chickens were dissected into breast, wing, thigh and drumstick portions. The portions were washed and dried before browning in a nonstick frypan. The brown pieces were cooked in a casserole dish with lid containing 250 ml of water for each kg of chicken, at 180 degrees celcius for 45 minutes. After cooking the portions were drained and allowed to cool. Laboratory analysis was carried out for proximates, minerals, vitamins and fatty acids. An additional 20 wings were cooked to provide sufficient lean meat for analysis (AGAL,1998). Vitamin C and carbohydrates were imputed.
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 0.98 |
| Omega-3 | 0.07 |
| Protein | 0.07 |
| Total Fat | 8.8 |
| Total Fructose | 0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Meat and Meat Products
Poultry
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”https://davidgillespie.org/product/chicken-wing-lean-casseroled/?redir=/product_list” description=”Chicken, wing, lean, casseroled”][/sharing]
