It would make it similar in terms of calorie content however there are still differences which would make skinless fried chicken less healthy.
Skinless fried chicken would still contain more fat and a lot more sodium (salt).
chicken is always boiled before it is served otherwise it would not be safe to eat
you'd think it would be obvious really, it's a large meal typically served on sundays mostly roasted. traditionally it would be a poulty such as chicken on a bed of vegetables maybe carrots parsnips and the like. chicken is commonly served with bread sauce and a chicken broth (gravy) and most people serve with potatoes both roasted and mashed.
Sure, we do it all the time. Even if there are any harmful germs in it, the heat from the stove heating the soup will kill them.
Roasted chicken is probably green inside because it is stuffed with herbs. If it isn't herbs then I don't know what it is. Roasted chicken is probably green inside because it is stuffed with herbs. If it isn't herbs then I don't know what it is. Roasted chicken is probably green inside because it is stuffed with herbs. If it isn't herbs then I don't know what it is.
I hear that chicken liver is delicious, but that is not my personal opinion. That is just word of mouth. I would say balancing your meal with roasted vegetables, perhaps mashed potatoes or roasted sweet potato, or maybe a salad.
Durad is a type of fish. Roasted durad would be roasted fish of this type.
I would suggest to pair it with protein. Something red or something healthy like white chicken fillet with White Wine.
Some typical Brazilian lunches would be black bean and meat stew, skewered BBQ, beans and rice, fish, or roasted chicken.
It depends whether the chicken is 2 lbs or 5 lbs. If I ate a whole chicken, it would be with skin, wings, legs, breast, everything. I heard the calories are the same with boiled, baked, roasted, or poached. I am assuming that an average chicken would be 2-3 lbs. So my guess would be 400 calories per lb? Can anybody confirm this?
That really depends on the recipe....... If your roasting the Chicken or deep frying in breadcrumbs for example then you would leave the skin on, if however your making a curry or chicken pie then you would remove the skin, the skin is edible and full of flavour, especailly when roasted but does not look attractive or taste quite so good when boiled in a curry.
well you shouldn't serve long pasta or too spicy food.
corn on the cob, turkey or roasted chicken would work here