The Low-Carb Diabetes Solution Cookbook by Dana Carpender

Author:Dana Carpender
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2016-04-19T16:00:00+00:00

CHAPTER 8

Poultry

Forget the hamburger; chicken is America’s favorite meat. But owing to thirty years of fat-phobia, a sad thing has happened: Many people equate “chicken” with “boneless, skinless chicken breast.” It’s a shame. Boneless, skinless breast is bland, and often dry, requiring considerable doctoring to taste like much. It’s also pricey. Really, the best thing to be said about boneless, skinless breast is that it’s quick to cook.

Not only is chicken skin delicious, but it’s also a great source of gelatin—healthful stuff. I recommend you enjoy it often. And bones? Save them to make broth far tastier and more nutritious than anything you can buy at the grocery store.

You’ll find some new ways to cook chicken here, both on the bone and off, with skin and without. You’ll also fine some turkey recipes you’ll thank me for the Saturday after Thanksgiving.

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