My husband likes to keep up with the latest research news.
It’s kind of a hobby of his, which is nice; it made researching the first four chapters of my book very easy for me. I just set him to work on it.
Sometimes he sends me links to things he thinks I’ll find interesting. One time he sent me a news article about how researchers in Saskatchewan were working on a breed of canary seed they hoped would become a suitable grain for inclusion in a gluten-free diet.
More recently he sent me a link to an article about a study published in the Journal of America Geriatrics Society which seemed to indicate that diets high in animal protein were beneficial in helping to prevent functional decline in elderly adults. He thought this an interesting development because chicken is such a good source of animal protein, and we eat a lot of chicken.
I don’t follow the world of cutting edge research as closely as he does so I got a kick out of getting a “scoop” on him thanks to my friends at the Chicken Farmers of Canada. It seems they have been conducting their own research of late and what they’ve found is very interesting. Apparently, cooking chicken with the skin on, then removing it prior to eating, actually reduces the amount of fat in the chicken over a piece cooked skinless.
There’s always been a debate over what’s healthier, chicken cooked with the skin on – which produces a juicer dish, or chicken cooked with the skin off. Skin off, it’s generally believed, is healthier because most of the fat is in the skin of the chicken. But there’s a drawback, depending on the method of cooking, skinless chicken can dry out quicker. What the CFC discovered was that cooking chicken with the skin on actually worked to absorb or draw out some of the fat from within the cut of chicken. This actually reduced the overall amount of fat in the final product. Very interesting.
Sometimes I cook my chicken with the skin off. Sometimes I cook my chicken with the skin on, but if I do, I always remove it before eating so this is actually good news for me. The fine folks at the CFC are also quick to point out another benefit of their research.
“Buying a bone-in, skin-on cut of chicken is not only cheaper, but comes with other significant health benefits,” the CFC said in the announcement about their study. “Most bone-in cuts also contain significantly more zinc, vitamin B and B12.”
Lower fat, higher nutritional content and lower cost all add up to good food value and great recipe potential. To conduct my own research on the subject, I grabbed a recipe from the CFC website and made it for supper. My test subjects, er, family all gave it thumbs up.
Garlicky Grilled Chicken
Zippy Dill Tzatziki
Garlicky Greek Chicken
Zippy Dill Tzatziki
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.