You’ve probably noticed that in the fillet or on the thighs, you sometimes come across white streaks that penetrate the flesh. Sometimes these veins are not white, but yellowish. But this does not change the essence of the matter. These veins are nothing more than fat, commonplace chicken fat. And it turns yellow because of the corn, which is fed to chickens.
Yes, usually in especially large broiler carcasses, fat “nests” on the thighs closer to the tail, from where it is so easy to cut, and under the skin – so we remove it if we want to make the dish as lean as possible. But because chicken producers are constantly trying to increase production, the poultry is fed more nutritious feeds so that the chickens grow faster.
“Broiler chickens are specially bred to grow as quickly as possible. Therefore, their meat is not suitable for broth, they are made for frying and roasting. And here the fat is generally not a hindrance, the meat will only be juicier, ”said Kirill Terekhov, a technologist at the poultry farm.
However, the results of a study conducted by American scientists indicate that an increase in the amount of fat negatively affects the quality of chicken meat – it becomes less tender and absorbs the sauce worse. And fitness fans will surely get upset.
However, excess fat in chicken does not harm health. And if you really want to get rid of all that is superfluous, then try to choose meat without veins.