5 delicious recipes with chicken leftovers
The sweet scent of turkey or roasted chicken spreads into your kitchen and makes your guests happy. Except that the next day, you often find yourself with a lot of extra white. Don't throw it away. It is possible to reuse it in the form of delicious small plates.The proof in 5 recipes!
Chicken: it contains vitamins, amino acids and proteins essential to your health
Chicken is one of the thinnest viands. It contains only 5% fat, as long as it does not eat its skin, which is high in saturated fat.
This poultry is also low in sodium (i.e. salt) with only 70 mg per 100 g of meat.
Another nutritional advantage is its high protein content (about 30%), which is essential to form, repair and maintain the integrity of tissues such as skin, muscles and bones.
In addition, chicken contains nine essential amino acids (tryptophan, lysine, methionine, phenylalanine, threonine, valine, leucine, isoleucine and histidine). Since these essential amino acids are not produced by the body, they must necessarily come from the diet.
But hen meat is not just a source of protein and amino acids.
It is also an important source of vitamin B3 (niacin), which contributes to the production of energy, but also to the formation of DNA.
The hen also brings vitamin B6, which is used in the process of regulating and building tissues, and vitamin B5, which is useful for the renewal of the skin and hair.
This poultry also contains vitamin B2 (or riboflavin), which is involved in energy production, cell restoration and the manufacture of red blood cells, among other things.
Finally, it also contains a large amount of phosphorus, selenium zinc, and iron.
Eating chicken, which is meat that is low in saturated fat, also leads to improved blood fat levels, which helps prevent the development of cardiovascular disease.
How to choose a chicken?
Choosing a good chicken, whether whole or cut, is not easy. There are many kinds-and many colors (white or yellow) that vary greatly in price and quality.
However, the number one advice to follow is not to take the cheapest. It will be a battery-reared chicken, fed on cereals (at best), GMOs, and animal flours that are more than dubious.
The industrialists also give it a lot of fat so that it quickly becomes big and big. The goal is to shoot him within 40 days. This "express" growth is not without consequences: it leads to many diseases in poultry, which are then treated with antibiotics.
In addition, when choosing a chicken of poor quality, know that it will never have swirled or seen the light of day.
The good news, however, is that it is quite possible to avoid all this by paying attention to a few criteria.
To do this, always select farm chickens of the type "Red Label", certified as "organic" or "AOC". These 3 labels are guarantees of quality.
Other important points:
