如何熬我的鸡腌料和使用它作为一个酱

吃鸡肉能得到快速掘进。它没有自身充足的自然风味，可以很干燥。不同的部分鸡有不同数量的脂肪，增加了水分。

鸡大腿，例如，脂肪含量比鸡肉高。按照USDA鸡大腿4盎司有18克的脂肪，比4 grams对于等量的鸡胸肉的。

这是很好的脂肪减少，如果你节食，试图吃更少的热量。脂肪已每克9个卡路里, compared to 4 calories in protein and carbohydrates. However, it can be less appetizing to eat lean chicken breast. Marinades are perfect for adding flavor without many calories.

该complexity of your marinade can vary greatly. You can quickly throw salt, pepper and olive oil on your chicken and put it in a container in the refrigerator. Or, you can add lemon, soy sauce or vinegar for a more complex mixture. Spices like garlic, oregano, chili and ginger will further enhance the flavor.

Read more:How to Bake Marinated Boneless Skinless Chicken Breasts

试试我们的LIVESTRONG.com柠檬鸡腌料recipe to give your dish a boost of chicken flavor. To make it, combine equal parts lemon and olive oil in a pan. Add pepper, rosemary, sage parsley, thyme and garlic. Make sure there's about卤汁的半杯per pound of meat.

额外的味道应该使鸡肉味道更好，但你可以通过创建一个腌酱减少采取进一步的事情了一步。一些卤汁烧开会比别人更好。如果你的药汁太油腻，它随处飞溅在你的柜台，而你做饭。

As it boils, you're turning marinade into a sauce. Be careful not to burn the contents of the sauce. Once it reached the desired consistency, remove it from heat and let it cool before drizzling on the meat. You can also reuse marinade by刷牙鸡而烧烤。

当你用腌料烹调，安全性是非常重要的。任何坐在同生鸡的容器酱可能与病原体而引起的污染食物中毒。Cooking your marinade to a boil should make it safe to eat.

Depending on what you make your marinade from, your sauce may or may not be healthy. If you add sugar to the marinade, for example, your sauce will have more carbs from sugar. Soy sauce marinades arehigh in sodium。该USDA该基于大豆的卤汁一汤匙含有790毫克的钠的状态。

虽然现成的腌泡菜是易于使用,试一试creating your own. That way, you can choose what ingredients you use. Many marinades call forolive oil，这是脂肪和热量高。作为替代方案，您可以像使用柠檬汁或红葡萄酒的酸性基地。

Read more:How to Bake Chicken Strips in Italian Dressing

一个2018年7月的研究发表在Korean Journal For Food Science of Animal Resourcesstudied the effects of acidic marinades on猪肉。在腌制的一个柠檬汁降低了肉的pH值。当pH水平较低，它意味着该肉更为酸性。

Meats with lower pH values are generally fresher, tender and moister, according to the above study. A November 2018 study published in theJournal of Food Safetyexplains that acids, such as sodium acetate, can even be used as preservatives. They keep the meat from spoiling but have a minimal impact on its flavor and texture.