How much does a chicken weigh? Chicken legs How much does an average chicken leg weigh.
As you know, thanks to the chicken, people in the 21st century, despite the ever-increasing population of the planet, do not lack organic protein.
Today, chicken legs have become the most common and sought-after product of housewives, from which you can quickly cook very tasty and satisfying dishes, while the time spent on preparing even the most complex dishes is very small, and all because chicken meat is a very delicate product that does not require too much prolonged heat treatment.
It is believed that the progenitor of domestic chickens are wild banking chickens from Asia. According to the testimonies that have come down to our times, this type of bird was domesticated by man as early as 2 thousand years BC. Approximately in the XIV century. BC e. there are references to domestic chickens in ancient Egypt, and a little later in Greece and then throughout Europe.
I must say that if the wild predecessors of domestic chickens were quite small in size and weight, then thanks to modern breeding it was possible to breed breeds capable of reaching up to 5 kg of net weight. Although there are exotic, dwarf breeds that reach a maximum weight of no more than 700 grams.
Calorie content of chicken thighs
The calorie content of chicken legs is 158 kcal per 100 grams. Today, nutritionists around the world recommend that people pay special attention to the calorie content of foods they eat, and in this regard, chicken meat is a very dietary product. Moreover, its different parts contain a different amount of kilocalories. The most dietary meat is its breast, which has 110 kcal per 100 grams of weight. Chicken legs, being red meat, are higher in calories.Useful properties of chicken legs
An analysis of the chemical composition of this type of meat shows that about 45% of the net weight is animal proteins, and the rest is fat. At the same time, bad cholesterol in chicken is located mainly in the skin, which is better to simply remove and not use for food.
In addition to dietary animal protein, chicken legs have a whole range of useful vitamins and minerals:
- this is vital for a person phosphorus, magnesium and potassium,
- as well as vitamins B12, B2, B6, indispensable for humans
- plus the very important vitamins E and A.
I must say that today this type of meat is recommended by doctors for diabetes, gout, polyarthritis and in case of various problems with the cardiovascular system. It is especially useful for the elderly and children, as it is very rich in minerals and vitamins, and at the same time it is a very gentle and easily digestible product.
Despite the fact that chicken as a whole is considered a fairly dietary and healthy product, nevertheless, such parts of it as chicken legs are not recommended for obese people. It must also be remembered that frequent and excessive consumption of fried or smoked legs can cause significant harm to the human body, because in this form the meat contains a large amount of a harmful carcinogen that can provoke the development of cancer in humans.
How to choose chicken legs
When choosing chicken legs, you should pay special attention to bruising and various injuries, while the skin of the chicken legs should be uniform and even, without visible detachments, and the cut should be fresh (not weathered). But the easiest way to check the freshness of chilled chicken legs is, of course, their smell, it should be fresh and pleasant.
What to cook with chicken thighs
Today, a huge number of recipes for cooking chicken dishes have been created:
- This and various broths
- And a variety of recipes for cooking delicious Grilled Chicken
- All kinds of gourmet meat salads
- Fragrant meat pies
- And, of course, the legendary Tobacco Chicken
But most often in cooking, it is the legs that are still used, since this meat is juicier and tastier, although less dietary. One of the simple and very tasty dishes are baked chicken legs. And indeed, all that is needed here is to grate the legs with pepper and salt, then wrap tightly with foil and put in the oven for some 25 minutes, while not forgetting to turn them over every 5 minutes. After 25 minutes, an unearthly taste is guaranteed. Potatoes would be perfect as a side dish.
Content:
Very often in households, chickens are kept to get meat products. As a rule, the choice is made in favor of chickens belonging to the meat direction. Such a bird is capable of gaining the required weight from 1.5 to 3 kilograms in a short time, if feeding is properly organized. Owners choose broilers based on the fact that feed consumption is low, and the average time of keeping such hens is 90 days. Despite this, you can get more than 2 kg of pure meat products.
Chick weight determination
To weigh a small chicken, you must have an electronic scale or steelyard on the farm. For weighing a broiler with a steelyard, simple bags or bags are used. However, if the bird behaves restlessly, you can make a mistake in the calculations. There is a little trick to help avoid this. Two holes are made in the bag, into which the bird's paws are put, which allows it to be fixed and the weight to be determined in the future. Chicks are weighed in gauze bags that have a tight bottom and handles.
You can weigh the chicken on an electronic scale using a box with a lid. But initially the container is weighed empty, if the bird has a calm character, then you can simply put it on the scales without resorting to additional devices.
To accurately find out the weight, you need to follow simple rules. You can find out how much a chicken weighs at any time, some farmers carry out daily curtains or once every few days, following the schedule. To perform a control measurement, the birds are weighed before the distribution of feed, which determines a more accurate weight. There are special data on how much a broiler weighs at a particular age.
What is the weight of broilers
Breeds related to broilers have a very good appetite, and if the conditions for keeping and feeding are correctly observed, in 20 days the weight of the birds becomes 20 times larger.
Due to the fact that a large number of diets have been developed to date, the feeding period has been noticeably reduced. Previously, it was 63 days, and now it is just over 35 days. This approach allows you to reduce cash costs for the feed base.
Other categories
Weight of day old chicks
When compared with other breeds and directions, broilers have an advantage. On average, a chick that has just emerged from an egg weighs about 40 grams; in representatives of larger breeds, this figure reaches 45 grams.
tenth day
By this time, the bird should gain a mass of about 250 grams (depending on the breed). In most cases, roosters and hens have differences in weight, the latter are inferior to the former by 30 grams on average. You should not attach importance to this, because in the future the females will eat on a par with their counterparts and steadily gain weight.
By the 20th day, you can notice that the weight has more than doubled, and on average the chicks will weigh about 0.8 kg. Of course, precocity affects the formation of the skeleton, and in order to avoid problems with the health of the livestock, pens are made in such a way as to exclude long walks and the search for additional feed. This feature keeps the young close to food.
Monthly chicks
By the age of 30 days, the young should gain a weight of about 1.5 kg. In principle, it is already possible to send a broiler for meat, but if it is left for a few more months, then the result will be meat products in the amount of 3 kg. Further content becomes meaningless, because. in broilers, if the weight changes, it will be insignificant, but feed costs will increase significantly, because the bird cannot be left without food.
The semi-finished product is prepared by injecting brine into the muscle mass using injectors. Losses during defrosting of the semi-finished product are not more than 15%. Semi-finished products in terms of microbiological and sanitary and hygienic indicators comply with SanPin 2.3.2.1078-01 and TU 9214-131-23476484-05.
The brine recipe according to TU9214-131-23476484-05 contains vegetable protein (non-GMO) to increase the nutritional value of the semi-finished product; thickeners and stabilizers to reduce losses during heat treatment of the semi-finished product and improve the taste of the finished semi-finished product. Ideal for roasting and smoking. The meat is juicy and tender. The weight of the legs is from 300 g to 550 g. When baking, an appetizing golden crust is formed. Shelf life at -18 degrees is no more than 8 months. Packing of 12.0 kg.
Characteristics of the semi-finished product:
The semi-finished product is prepared by injecting brine into the muscle mass using injectors. Losses during defrosting of the semi-finished product are not more than 15%. Semi-finished products in terms of microbiological and sanitary and hygienic indicators comply with SanPin 2.3.2.1078-01 and TU 9214-002-85655642-09.
The brine recipe according to TU does not contain vegetable protein, which makes the product more natural, but contains only stabilizers and natural thickeners to reduce losses during heat treatment of the semi-finished product and improve the taste of the finished semi-finished product Ideal for baking and smoking. The meat is juicy and tender. The weight of the legs is from 600g to 850g. When baked, an appetizing golden crust is formed. The semi-finished product does not contain vegetable protein and preservatives. Shelf life at -18 degrees is no more than 180 days. Packing of 12.0 kg.
Wet frozen ham medium specifications
Packing of 14.0 kg.
Characteristics of the semi-finished product:
The semi-finished product is prepared by injecting brine into the muscle mass using injectors. Losses during defrosting of the semi-finished product are not more than 15%. Semi-finished products in terms of microbiological and sanitary and hygienic indicators comply with SanPin 2.3.2.1078-01 and TU 9214-002-85655642-09.
The brine recipe according to TU does not contain vegetable protein, which makes the product more natural, but contains only stabilizers and natural thickeners to reduce losses during heat treatment of the semi-finished product and improve the taste of the finished semi-finished product Ideal for baking and smoking. The meat is juicy and tender. The weight of the legs is from 900g to 1300g. When baked, an appetizing golden crust is formed. The semi-finished product does not contain vegetable protein and preservatives. Shelf life at -18 degrees is no more than 180 days. Packing of 12.0 kg.
Calories, kcal:
Proteins, g:
Carbohydrates, g:
Chicken is a small poultry whose meat can be purchased in any country. The bird is divided into three types: meat, egg and meat-and-egg. Meat breeds are distinguished by their precocity, and tender white fillets. When choosing a young bird, look for the legs to be light and with delicate skin, and not yellow with growths.
Chicken legs, as a definition of a part, entered our everyday life not so long ago. According to GOST, chicken meat can be produced as a whole carcass, half carcass, back and front quarter, breast, wings, drumstick, thigh and leg. By and large, the legs are the juiciest parts of the chicken, the so-called "dark" meat. Chicken legs are often called "Bush legs" because they appeared in the early 90s of the last century from America, where they are traditionally in great demand, and the rest of the chicken is not in demand.
Fresh chicken legs have a gray-pink color (), the flesh is slightly darker. Cooked legs are light brown-gray in color, juicy, have a pronounced elastic layered structure of the meat pulp.
Calorie content of chicken thighs
The calorie content of chicken legs is approximately 158 kcal per 100 grams of product, depending on the fat content and age of the chicken itself.
Chicken legs are a supplier of high-quality, easily digestible protein necessary for the construction and growth of cells. Muscle tissue especially needs protein, which is why athletes use chicken to maintain and build muscle mass (calorizator). and are present in the legs in the same volume as in the rest of the chicken carcass.
Harm of chicken legs
Chicken legs are one of the fattest parts of a chicken, especially when cooked with the skin, which is high in cholesterol. Chicken meat is a well-known allergen product, so children and people prone to allergic reactions should be introduced with caution.
Chicken thighs are sold frozen and chilled. When purchasing a frozen product, you should pay attention to the color of the skin, which should not be with a yellow tint, which indicates low-quality raw materials. Store frozen chicken legs in the freezer according to the expiration date indicated on the package. Defrost before use by leaving at room temperature for several hours. Chilled chicken legs are produced with and without skin, so you need to carefully examine the integrity of the skin and its color, the absence of mechanical damage and dark spots. Preference should be given to a product that has been factory packed and quality tested. Store chilled chicken legs in the refrigerator for no longer than three days.
Chicken legs in cooking
Chicken legs are a versatile product, many dishes are prepared from them - soups, hot dishes, pilaf and julienne. The legs are baked in the oven, boiled, stewed with vegetables, fried in a pan or grilled, the meat is used as a filling in pancakes, pies and dumplings. Chicken thighs cook quickly, always turn out juicy and appetizing. To reduce the fat content of the finished dish, you can remove the skin from the legs before cooking.
Look for interesting ideas and unusual recipes in our article.
For more information about the benefits and harms of chicken legs, see the video clip “Chilled Chicken Legs. Dietitian's Tips" TV program "Test Purchase".
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Boiled chicken, leg (meat with skin without bones) 30.01 rich in vitamins and minerals such as: vitamin B2 - 11.5%, choline - 30.6%, vitamin B5 - 20.7%, vitamin B6 - 32.4%, vitamin B12 - 17.3%, vitamin H - 21.8%, vitamin PP - 75.1%, potassium - 12.6%, phosphorus - 28.4%, chlorine - 15.9%, iron - 12.8%, cobalt - 130.2%, chromium - 20.7%, zinc - 13.8%
What is useful Boiled chicken, leg (meat with skin without bones) 30.01
- Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
- Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
- Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient intake of this vitamin can lead to disruption of the normal condition of the skin.
- Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
- Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
- Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
- Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
- Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.
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