Ingredients
3 oz chicken, cooked, edible, - skinless
Directions
Breast (baked): ===============
Per serving:
: 116.0 calories
: 24.0 g protein
: 0.0 g carbohydrate
: 2.0 g total fat
: 0.0 g saturated fat
: 72.0 mg cholesterol
: 63.0 mg sodium Drumstick (baked): ==================
Per serving:
: 132.0 calories
: 23.0 g protein
: 0.0 g carbohydrate
: 3.0 g total fat
: 1.0 g saturated fat
: 79.0 mg cholesterol
: 81.0 mg sodium Thigh (baked): ==============
Per serving:
: 150.0 calories
: 21.0 g protein
: 0.0 g carbohydrate
: 7.0 g total fat
: 2.0 g saturated fat
: 81.0 mg cholesterol
: 75.0 mg sodium Whole (roasted): ================
Per serving:
: 135.0 calories
: 24.0 g protein
: 0.0 g carbohydrate
: 4.0 g total fat
: 1.0 g saturated fat
: 76.0 mg cholesterol
: 83.0 mg sodium Wing (baked): =============
Per serving:
: 149.0 calories
: 23.0 g protein
: 0.0 g carbohydrate
: 6.0 g total fat
: 2.0 g saturated fat
: 72.0 mg cholesterol
: 78.0 mg sodium
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Servings: 3 ounces
Chicken Meat Nutritional Information Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into the far past, in truth as far back into history as early Egypt, and maybe even further. Interesting though that is, these, old cook books were just basic hieroglyphic recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to experts is a series of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Much later, in Roman times a roman called Apicius created some documents which described recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius tells us how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs like basil, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the Middle-East, including spices such as parsley and basil. The introduction of these new culinary ideas led to an explosion in books on cooking, some of which are now in private libraries. The TV revolution gave us celebrity chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken Meat Nutritional Information recipe.
