Due to the current COVID situation, more whole birds are available to consumers and knowing that you have options is important when making food decisions when making grocery purchases. Most people buy a whole chicken to roast whole, but portioning out a whole chicken is economical and convenient – you just need the right tools, tips, and some practice!
This cooking demo webinar showcases meal ideas using chicken, an excellent source of protein as well as canola oil, a dietary fat. Fats and oils, in moderation like canola oil help the absorption of fat-soluble vitamins like vitamin D. Watch and learn with Emily Richards, Professional Home Economist on how to cut up a whole chicken and then use the pieces in the featured recipe Chicken and Squash Stroganoff which has 34 g of protein and 150 mg calcium per serving.
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