Osteoporosis Canada


Original Air Date : November 12, 2020

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.


Emily Richards

Emily Richards

Professional Home Economist
Emily Richards is a professional home economist, freelance food writer, chef and cookbook author who also enjoys culinary instruction for home cooks who want to learn more and have fun in the kitchen. She is the author and co-author of 9 cookbooks which include topics from Italian cuisine, weeknight dinners, glycemic index diets and comfort foods. Emily writes and develops recipes for cookbooks, print and online publications and websites that include everyday cooking and healthy eating.


Tracie Napoli

Tracie Napoli

Director, Marketing and Communications, Osteoporosis Canada


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