Smoked chicken: calories, benefits and harm to health

08.12.2014 / Meat products

Smoked chicken, BZHU and calorie content per 100 g of product
Calorie content 184 kcal	Proteins 27.5 g	Fat 8.2 g	Carbohydrates 0 g

As everyone knows, chicken meat is considered a dietary product. This is especially true for boiled and smoked cooking methods. People have been smoking this bird since ancient times, and every smoked dish turns out very tasty and juicy. There are two types of smoking: hot and cold. The former is much faster and the product is softer. The second method is longer - it requires several days.

Calorie intake per day

As such, there is no single and generally accepted daily calorie intake. According to the recommendations of the World Health Organization, “energy entering the body (in calories) must be balanced with energy expended.” Thus, your individual calorie intake depends, first of all, on the nature of your work, level of physical activity, gender, age and a number of other factors. However, on the Internet you can find many tables and calculators of unknown origin, offering information on daily values, supposedly based on authoritative sources. We believe that the quality of this information is quite questionable.

The most reliable way to determine individual calorie needs is to simply calculate the energy value of food consumed during the day (or several days). Just record your normal daily diet on paper. Write down what and how much you ate during the day. Calorie content can be directly calculated using information from product labels and using our website. Provided that you are healthy and your weight does not change much with your current diet, the results obtained can be conditionally considered your daily norm.

To lose weight, you need to slightly reduce your daily energy intake. If you maintain your current lifestyle, you will experience a slight calorie deficit because your costs will remain the same. This will lead to the gradual burning of your fat reserves. What exactly the deficit should be is up to you to decide. We strongly advise against increasing it sharply, because... it won't lead to anything good. Reduce your calorie intake gradually and lose weight slowly. This way you won’t have to torture yourself and break down from time to time. And of course, before making any dietary changes, we strongly recommend that you consult with your doctor or qualified dietitian.

Content of vitamins and microelements

Chicken meat is rich in vitamins. It contains almost the entire group of vitamin B, vitamin A and vitamin C, and K, vitamin E and PP, as well as choline. The mineral substances with which this food product is saturated replenishes the necessary human reserves of these minerals by 100%. These are micro- and macro-elements necessary for the normal development of all people, such as calcium, zinc, potassium, sodium, magnesium, manganese, selenium, copper, iron, fluorine, sulfur, iodine, chromium and phosphorus. And even after undergoing heat treatment in a smoking grill, the chicken does not lose its beneficial properties.

Calorie content and BZHU

Smoked chicken does not have too much calories, but it is higher than boiled meat. People like smoked products more than baked or boiled ones, as they are softer and juicier, and compared to fried ones, they are also less fatty. The calorie values for different parts of the bird are as follows:

smoked chicken breast without skin has the lowest calorie content - about 120 kcal per 100 grams;
smoked breast with skin – approximately 160 kcal;
smoked chicken legs and drumsticks without skin – 166-170 kcal;
wings – 200 kcal;
whole smoked chicken with skin – 190-200 kcal per 100 g of product.

Accordingly, to reduce calorie content it is necessary to remove the skin. In terms of BZHU per 100 g, smoked chicken is almost no different from baked chicken:

proteins – 21-22 g;
fats – 13-15 g;
carbohydrates – 1-2 g.

How to cook smoked breast?

We offer a simple way to prepare hot smoked chicken.

1 way.

Take a liter of water, add a tablespoon of salt and sugar, a bay leaf and a couple of cloves of garlic.
You can add a little black pepper and chicken spices to taste.
Boil and cool the brine, then place the meat in it for a day.

Method 2.

Rub the chicken breasts with spices (to taste), cut the meat and stick in the garlic. Salt and pepper. Then put the meat in a plastic bag and put it in the refrigerator for 4 hours.
If the meat was marinated in brine, it needs to be washed off.

We hang the breasts in the fresh air to dry. Then we place the meat in the smoking apparatus. Don't forget to put a drip tray to catch any dripping grease. Turn the heat up to high and smoke for 40 minutes.

Readiness is checked based on the degree of separation of meat from bones. If the process goes easily, then the dish is ready. Don't forget to remove the skin before eating. Bon appetit!

How to cut up a chicken

Poultry will first have to be cut up. If you buy meat in a store, it is ready for any cooking method. A freshly killed chicken will require a fair amount of effort from you until it is completely cooked.

First of all, let's start plucking. It is easier to carry out if the carcass is first dipped in boiling water. You should not keep it in hot water for a long time, otherwise the skin will cook and tear, and for hot smoking the integrity of the skin is important.
It is necessary to separate the head, wings, and legs. In this form, the carcass should be scorched over a gas stove. At the same time, missing feathers and hairs burn out, the surface of the skin becomes clean.
Next, you need to cut the peritoneum and remove the insides. This should be done carefully so as not to stain the internal cavity.

Depending on the size, the chicken can be smoked whole or cut into pieces. If a decision is made to cut a carcass, then the drumsticks, thighs, and wings are usually separated. The meat is cut from the breast to form a fillet. You can get rid of the bone skeleton by cooking soup based on it.

Differences in the composition of chicken with different smoking methods

Different types of processing have different effects on the composition and BJU of finished smoked meat. You should know all the nuances of smoke processing in order to know whether you can eat hot or cold smoked chicken.

Cold smoking

Cold smoked chicken retains more nutrients. This is due to the low temperature. This type of smoking produces dishes suitable for long-term storage, which is made possible thanks to antiseptic treatment.

Hot smoking

High-temperature processing destroys the fibers, resulting in the loss of some of the beneficial substances. Fat is also rendered, which affects the nutritional and energy value.

Liquid smoke

When processing meat with a food additive, the ratio of proteins, fats and carbohydrates is maintained. The vitamin and mineral composition also remains unchanged. At the same time, the smoked delicacy is saturated with artificial ingredients that can cause harm to certain categories of people.

Boiled smoked breast

The diet involves eating foods with minimal calories. In this regard, the boiled-smoked delicacy wins. During the cooking process, excess fat is rendered, and subsequent smoke treatment imparts the necessary taste. At the same time, important components are preserved. For people on a diet, it is better to use this particular version of smoked meat.

Application

Smoked chicken meat is used in a large number of dishes - from first courses to salads and cold appetizers. Even if you make your favorite “Caesar” and add a little of this meat, you can be very surprised by the unexpected new taste. Probably every woman has a recipe for a dish using smoked chicken, which she can boast about even at a culinary competition. When making chicken at home, special attention should be paid to spices. After all, not only the aroma, but also the taste as a whole depends on them. It is better to serve chicken baked whole, since there is a different fat content and calorie content of certain pieces. Therefore, each guest will be able to choose the part of the carcass that he likes best. There is a salad recipe that is very quick and easy to make: cut smoked meat (150 g), cucumber (2 pcs.) and Chinese cabbage (or regular cabbage, 100 g) into strips. Mix everything and pour in the sauce, for which we mix mayonnaise (2 tbsp), a teaspoon of mustard and 33% cream, adding pepper and curry to it to your taste. It is advisable to season the sauce right before placing it on the table.

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Useful properties of the product

The benefits of smoked chicken with or without skin are explained by its valuable and varied composition. Of course, a smoked product has no more beneficial properties than boiled or baked chicken, but it is also harmful.

Smoked chicken is recommended for people with diabetes, ulcers, gout and polyarthritis. The product increases polyunsaturated fatty acids in blood serum and has a beneficial effect on brain function. Despite this, you should not overuse smoked meats, otherwise you can harm the body instead of bringing benefit.

We smoke

2 hours before smoking, take the chicken out of the refrigerator so that it warms up a little.

Peel the garlic. Cut large cloves in half. Cut the skin in several places of the chicken and push garlic cloves under the skin.

Build a fire. Prepare for use. Remove the chicken from the foil. Spread the foil in which the chicken was marinated on the bottom of the smokehouse, so that you can then easily remove the foil along with the drained fat. It's even better to use a smokehouse with a drip tray. Place thin apple or plum branches on the foil. Or alder chips. Place the chicken on the rack inside the smoker. Chicken wings and legs should not stick out in different directions. Try to keep them close to the body. For example, tie the legs.

Close the smokehouse with a lid. Place over low heat.

Approximate smoking time for a whole chicken

is about 60 minutes. When smoking for the first time, periodically check the chicken for doneness. Find the optimal time to smoke chicken in your smokehouse. To do this, open the smokehouse and make test deep cuts into the chicken breast with a knife. White meat without blood around the bone indicates doneness.

At the very beginning, the fire should caress the bottom of the smokehouse. Smoke from wood chips or twigs began to emerge from the smokehouse. So the process has begun. Let's note the time. It will be ready in about an hour. The fire will weaken a little, so keep it that way. Listen - the chicken squeaks and hisses. That's how it should be. Towards the end, the smokehouse can be placed on coals, if the design allows.

The main rule: first, the fire is stronger so that smoke comes out of the wood chips and envelops the chicken. Then light fire to maintain the smoking process.

Why is smoked chicken harmful?

Despite its beneficial properties, smoked chicken also has harmful qualities, namely:

The oily skin of smoked chicken concentrates harmful substances and excess calories, so it is better to remove it.
If you buy a stale or low-quality product in a store, it may contain antibiotics and hormones. Manufacturers also sometimes treat smoked meat with dangerous chlorine.
Dangerous cholesterol is found in large quantities in smoked chicken.
Smoked meat, when consumed regularly, causes the development of low-quality tumors. The reason is the accumulation of carcinogens during smoking, and unscrupulous manufacturers sometimes use acetone, phenol and formaldehyde for processing.

If you are allergic to chicken protein, smoked chicken is contraindicated. Also, this product, even without skin, should not be given to children under 10-12 years old, otherwise it can contribute to the development of diseases of the heart, stomach and blood vessels.

Smoked chicken is also contraindicated for pregnant and nursing mothers, despite its low calorie content. Any smoking at these life stages is harmful to health, especially if the manufacturer uses liquid smoke.