Recipes

Did you know?

Chicken Facts

   * Canada’s Food Guide recommends male adults have 3 servings per day of meat or meat alternatives and women have 2 servings per day.
   * About two thirds of the fat in chicken is in the skin. Make a healthier choice by cooking with it on but taking it off before serving.
   * Barbecuing, broiling or roasting chicken allows the fat to drip off making chicken an even healthier choice!
   * Choosing a healthy cooking option, like barbecuing, makes for a low-fat choice.
   * White chicken meat is lower in fat than dark meat.
   * A 3oz serving of chicken yields just 70 mg of cholesterol.
   * Chicken is easy to digest.
   * Chicken is the sensible choice for lean eaters!
   * Chicken is lower in saturated fats than salmon.
   * Skinless chicken breast has less fat content than sirloin steak, pot roast, hamburger, beef tenderloin, pork chops, and ham.
   * A 140 g roasted skinless chicken breast has 231 calories.
   * Chicken thighs and legs contain more iron than breast meat.
   * Heart disease is the number one killer of Canadians. Help reduce your chances by eating chicken.
   * Eating chicken and other lean meats can contribute to a healthy heart.
   * A 100g, roasted chicken breast has 33g of protein and 2.1g of fat.
   * Fat free doesn't mean calorie free. Check the label for serving size and calorie content. Remember, if you double the serving size than you double the calorie content too.
   * Which is better, white or dark meat? That is a matter of opinion. Some like dark meat, while others prefer white. It is all a matter of personal likes and tastes. Dark meat has more iron and zinc than white meat.
   * Chicken is a source of high quality complete protein that contains all essential amino acids.
   * Two-thirds of Canadians are concerned about their fat intake. Did you know that no more than 30% of your total calorie intake should be from fat?
   * Try serving barley with your next chicken meal. Barley is high in soluble fiber and tastes great with chicken.
   * Chicken has plenty of amino acids, which are important for the growth, maintenance and repair of body tissues, muscles and cells.
   * Chicken is an excellent source if niacin. Niacin helps to build and maintain healthy skin, and aids in the digestion and absorption of food.
   * Don't be fooled. All Canadian-raised chicken is grain-fed and free-run. Chickens in Canada are raised in clean, well-ventilated, climate-controlled barns, where they can roam freely. The main ingredient in all chicken feed is grain - usually a blend of wheat, corn and barley. Hormones and steroids are never given to chickens in Canada.
   * Removing the skin from chicken parts before or after cooking doesn't affect the fat content – but eating it does! About two thirds of the fat in chicken is in the skin. But you may not want to run away from it just yet. Chicken skin has protein, phosphorous, iron, calcium and Vitamin A!
   * Chicken is one of the leanest protein choices. For example, 100 grams (3.5 ounces) of baked chicken breast meat has only 2.1 grams of fat, less than broiled sirloin steak, trimmed pork chop or baked salmon.
   * Both skinless breast and skinless thigh are considered to be low-fat meat choices. It makes no difference to the fat content if you remove the skin from the chicken before or after cooking. In fact, cooking with the skin on retains flavour and moisture.

Sources: Chicken Farmers of Ontario, Chicken Farmers of Canada