In many households, Sunday lunch is “law”. Sitting at the table with family or friends on the last day of the week is almost like a liturgy: an aperitif to open your mouth that precedes the dish prepared for that meeting.
And the stars of this Sunday banquet were traditionally two: rice and fried chicken. Precisely about the latter, they warn on the Saber Vivir website that although this dish does not have to be contraindicated in principle as part of a healthy diet, depending on the method of preparation and side dish, it can be an “extra”. Contribution of cholesterol and fat
We reckon roasting chicken is one of the healthiest ways to prepare this lean white meat, and making it at home in the oven allows us to control the contribution of added fats—aa good drizzle of olive oil and that’s it—aas well as salt. But to save time, we often buy it from a specialty store, and therein lies the problem: maybe other fats and more salt are added to make it taste better.
In addition, you must take an important precaution when tasting it: it is not ideal to eat the peel since it is the part that accumulates the most saturated fat and, moreover, can contain toxins.
And, of course, be careful with the accompaniment to this fried chicken, which in many cases comes with french fries as the perfect accompaniment. A Harvard study warns that potatoes are not just another vegetable. Their excess consumption increases sugar levels, there is an increased risk of diabetes and high blood pressure, and they have a lot of fat.