- Messages
- 4,386
- Location
- Suffolk, UK
- Type of diabetes
- Type 2
- Treatment type
- Tablets (oral)
- Dislikes
- Diet drinks - the artificial sweeteners taste vile.
Having to forswear foods I have loved all my life.
Trying to find low carb meals when eating out.
At the moment there are some good deals in roast in the bag free range chickens at the Co-op.
Pretty simple; bung the chicken (in foil tray and bag) in the oven, cook, remove and drain the juices into a large saucepan. Strip the meat off the chicken (really easy when hot) and put the remains in the large pan, cover with water, and simmer for at least 30 minutes.
This gives a really good rich chicken stock with some fat on the top.
This in turn can be turned into a really nutritious chicken soup by adding vegetable and small pieces of the chicken to the stock and boiling up.
Now the conundrum.
For commercial chicken soup you get the nutrition details on the label. However for this method there is no way that I can see to measure the calorie content of the chicken stock, so no way to measure the calorie content of the resulting soup.
The other ingredients can be weighed, of course, but I suspect that most of the calories will come from the rich chicken stock. This will vary with the size of the chicken and the amount of fat on the chicken. Oh, and the water added, although using the same pan each time will keep this reasonably standard.
Any ideas?
Pretty simple; bung the chicken (in foil tray and bag) in the oven, cook, remove and drain the juices into a large saucepan. Strip the meat off the chicken (really easy when hot) and put the remains in the large pan, cover with water, and simmer for at least 30 minutes.
This gives a really good rich chicken stock with some fat on the top.
This in turn can be turned into a really nutritious chicken soup by adding vegetable and small pieces of the chicken to the stock and boiling up.
Now the conundrum.
For commercial chicken soup you get the nutrition details on the label. However for this method there is no way that I can see to measure the calorie content of the chicken stock, so no way to measure the calorie content of the resulting soup.
The other ingredients can be weighed, of course, but I suspect that most of the calories will come from the rich chicken stock. This will vary with the size of the chicken and the amount of fat on the chicken. Oh, and the water added, although using the same pan each time will keep this reasonably standard.
Any ideas?