Chicken rinds -not- pork rinds

After making a batch of chicken soup in the pressure cooker, I often take
the skin and nuke until crunchy.
Very tasty.

I love chicken skin but I prefer it floured and fried. The skin is the
best part of the chicken. The gizzard is next. I used to say that I
wished they would make a chicken that was all skin and gizzard. The
funny thing is they probably could today with genetic manipulation.

jetgraphics wrote:
After making a batch of chicken soup in the pressure cooker, I often take
the skin and nuke until crunchy.
Very tasty.



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Flour is a no-no for low carb

Anonabill wrote:
I love chicken skin but I prefer it floured and fried. The skin is the
best part of the chicken. The gizzard is next. I used to say that I
wished they would make a chicken that was all skin and gizzard. The
funny thing is they probably could today with genetic manipulation.

jetgraphics wrote:
After making a batch of chicken soup in the pressure cooker, I often take
the skin and nuke until crunchy.
Very tasty.

jetgraphics wrote:
Flour is a no-no for low carb

Gizzards are carby too. Liver especially.
--
Peter
270/226/180
website: http://users.thelink.net/marengo

Anonabill wrote in message ...
I love chicken skin but I prefer it floured and fried. The skin is the
best part of the chicken. The gizzard is next. I used to say that I
wished they would make a chicken that was all skin and gizzard. The
funny thing is they probably could today with genetic manipulation.

Best tasting part maybe, but best part? Surely you jest. Chicken skin
is loaded with saturated fat.

In article m,
marengo drop your drawers to reply wrote:
jetgraphics wrote:
Flour is a no-no for low carb

Gizzards are carby too. Liver especially.

Gizzards are muscular, liver is not.


Chuck Demas

--
Eat Healthy | _ _ | Nothing would be done at all,
Stay Fit | @ @ | If a man waited to do it so well,
Die Anyway | v | That no one could find fault with it.
| \___/ | http://world.std.com/~cpd

Anonabill wrote in message ...
I love chicken skin but I prefer it floured and fried. The skin is the
best part of the chicken. The gizzard is next. I used to say that I
wished they would make a chicken that was all skin and gizzard. The
funny thing is they probably could today with genetic manipulation.


My favorite is the skin from rotisserie chicken. I buy rotisserie
chickens a few times a week at the local Albertson's (across the
street from where I live)... between hubby and myself it's good for
two dinners and a sandwich, saves us the effort of cooking a chicken,
and costs no more than a whole chicken would otherwise cost. The skins
on their chicken are always brown and crunchy, too!

marengo wrote:

Gizzards are carby too.

No. A gizzard is an organ made of slow contracting muscles. Bascially
gizzards are pieces of tough meat. No carbs in the gizzard.

Liver especially.

Right. The liver is different. Most animals store most of their carbs
in the liver and chickens are no exception to that. A liver is not
muscle.

billydee wrote:
Anonabill wrote:

I love chicken skin but I prefer it floured and fried. The skin is the
best part of the chicken. The gizzard is next. I used to say that I
wished they would make a chicken that was all skin and gizzard. The
funny thing is they probably could today with genetic manipulation.

Best tasting part maybe, but best part? Surely you jest. Chicken skin
is loaded with saturated fat.

Right, yet another advantage. More fat, check.

(Doug Freyburger) wrote in message . com...
billydee wrote:
Anonabill wrote:

I love chicken skin but I prefer it floured and fried. The skin is the
best part of the chicken. The gizzard is next. I used to say that I
wished they would make a chicken that was all skin and gizzard. The
funny thing is they probably could today with genetic manipulation.

Best tasting part maybe, but best part? Surely you jest. Chicken skin
is loaded with saturated fat.

Right, yet another advantage. More fat, check.

Maybe if it was a desirable fat but not saturated fat.