However, not every part of the chicken is suitable for eating a lot or regularly.
Some parts have high fat content, some types of internal organs have their own nutritional characteristics, while abnormal or improperly processed parts can increase the risk of food insecurity.
Chicken skin is a part that should be restricted if you are controlling weight, blood fat or total fat in your diet. Skin contains more fat than lean meat, especially when fried, fried or roasted with a lot of oil. Eating a small amount does not mean harm immediately, but if you regularly eat chicken with skin with a large portion, the total energy and fat put into the body will increase.
Intestines, especially chicken liver, do not necessarily have to be completely removed. The liver provides many nutrients, but contains a relatively high amount of ready-made vitamin A. Therefore, eating too much or too often is not a good choice, especially when the diet already has many other sources of vitamin A. It is important to control portion sizes instead of considering chicken liver as a "toxic" food.
Lungs, crushed internal organs, with strange odors or abnormal colors should be discarded instead of trying to take advantage of them. These parts may not be of guaranteed quality and cooking does not always solve the problem of spoiled food. When preliminarily processing chicken, it is also necessary to remove gallbladder if any and avoid letting bile stick to the meat because it can create a bitter taste, affecting the quality of the dish.
One issue worth noting more than choosing "which part" is safe when processing. Raw chicken can carry disease-causing bacteria; therefore, it is necessary to refrigerate properly, avoid letting raw meat juice come into contact with ready-to-eat food and cook chicken thoroughly.
It should not be understood that all parts are word-of-mouth "poisonous" and absolutely prohibited from eating. The reasonable way is to limit skin if necessary to reduce fat, eat organs in moderation, remove abnormal parts and always pre-process and cook properly.
The quality of the chicken and the new processing method are major determinants of the safety of the meal.
