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11-03-2009, 06:45 AM
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#1 | | | | | | | Senior Cook
Profile: Join Date: Aug 2009 Location: Norway
Posts: 101
| | Fat in duck and chicken..
I can not digest to much fat because of inflammation of my gut 
I have a question about duck.
If I roast/bake a whole duck but don't eat the skin will it still contain a lot of fat?
If I roast a chicken with the skin on and don't eat the skin. How much fat will it then contain? Does the fat goes "inside" the meat or will it stay in the skin?
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Teenager from Norway thats love to cook. 
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11-03-2009, 07:17 AM
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#2 | | | | | | | Certified Pretend Chef
Profile: Join Date: Sep 2004 Location: Massachusetts
Posts: 17,278
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The fat from the skin does not go into the meat. The fat melts and runs off. In general, poultry without the skin is among the leanest meat available. Whether it's lean enough for you is another question.
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11-03-2009, 08:02 AM
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#3 | | | | | | | Sous Chef
Profile: Join Date: Aug 2009 Location: Lost in the Midwest
Posts: 779
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An even more lean meat than chicken is rabbit. 98% of rabbit fat is attached to the skin and is removed during processing. It is recommended by the American Heart Assoc.
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11-03-2009, 08:21 AM
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#4 | | | | | | | Senior Cook
Profile: Join Date: Aug 2009 Location: Norway
Posts: 101
| | Quote:
Originally Posted by Selkie  An even more lean meat than chicken is rabbit. 98% of rabbit fat is attached to the skin and is removed during processing. It is recommended by the American Heart Assoc. | I know about rabbit and I love rabbit
I have had French loop for 4 years but know I have a break but I miss the meat because it is so good.
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Teenager from Norway thats love to cook.
I have gut problems but SCD diet work great! www.scdandme.com | | |
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11-03-2009, 10:10 AM
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#5 | | | | | | | Martian Frycook Site Moderator
Profile: Join Date: May 2009 Location: Chicago Area
Posts: 1,167
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Save the duck fat!!!! Give it to ME!!!!
__________________ No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying. | | |
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11-03-2009, 12:28 PM
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#6 | | | | | | | Certified Executive Chef
Profile: Join Date: Oct 2004 Location: USA,Minnesota
Posts: 3,757
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If you have this kind of problem I would remove skin before cooking, and also cook on the rack or grill, so all the fat dripps down.
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You are what you eat.
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11-05-2009, 02:34 PM
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#7 | | | | | | | Martian Frycook Site Moderator
Profile: Join Date: May 2009 Location: Chicago Area
Posts: 1,167
| | Quote:
Originally Posted by CharlieD If you have this kind of problem I would remove skin before cooking, and also cook on the rack or grill, so all the fat dripps down. | It would totally dry out though. The skin keeps the flesh moist.
Just score the surface of the skin (don't cut all the way through!) sort of like gutters for the fat and then definitely put it up on a rack.
__________________ No matter how many Bibles he swears on, when a dog tells you he's a vegetarian, he's lying. | | |
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11-05-2009, 02:51 PM
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#8 | | | | | | | Certified Executive Chef
Profile: Join Date: Oct 2004 Location: USA,Minnesota
Posts: 3,757
| | Depending how bad the problem is, that might be the risk he (or is it she) will have to take. There are other things to do to prevent it from drying, i.e. cover it with foil, spray with some liquid, cook shorter time.
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11-05-2009, 03:43 PM
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#9 | | | | | | | Senior Cook
Profile: Join Date: Aug 2009 Location: Norway
Posts: 101
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It has not been any problem yet. I bake the chicken with the skin on and take of the skin before I eat it :)
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Teenager from Norway thats love to cook.
I have gut problems but SCD diet work great! www.scdandme.com | | |
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11-05-2009, 09:19 PM
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#10 | | | | | | | Certified Executive Chef
Profile: Join Date: Oct 2004 Location: USA,Minnesota
Posts: 3,757
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Ok, then it's easier.
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