Guess on how much bacon fat absorbed by chicken?

I wish I could remember the site (a recipe place, I think), but I don't, alas... anyways, a comment was made that marinades (and maybe your bacon drippings?) constitute only about 10% of their original values in the finished food. Of course, if you're eating the bacon (and I hope you are!), I wouldn't worry about calculating it into your chicken numbers. It would just be an "ingredient" that the recipe calculator would take into consideration for the totals.

Yup, it mostly runs off, especially if you have it up on a rack.

Ok, thanks Julez! I just had no idea if most of the fat would run down the sides and simply keep the chicken moist in the oven (as I hoped) or if quite a bit would be absorbed by the chicken like when sauteeing.

I agree w/ the others that it won't matter too much. The chicken definitely won't absorb a tsp of the fat. Maybe when tracking add an extra piece of bacon to make up for it, but unless you're really meticulously measuring the fat (almost impossible to do once it's in the pan), it's never going to be 100% accurate.

As a side note, my favorite way to make a whole roasted chicken (well, pre-lifestyle change that is) is to lay the bacon across the chicken on top. BUT, most of the fat still comes off, and pools in the roasting pan (I put mushrooms and potatoes down there to catch it!), so what actually goes into the chicken itself is minimal... it just adds a bit of extra moistness to it.

@Russel. It does sound awesome. I can't wait. Especially with the specialty portobella mushroom cheese. Kind of experimenting with adding the mushroom cap but it'll end up being a decently original recipe. I wanted bacon as well and wasn't sure to cook before and wrap or what, but then I found this where they just layer it on in chunks and that seems very easy to me.

Anyway, I was more thinking it'd go the other way, and the bacon fat I end up eating would be more than the nutritional info since the grease is dripping off into the chicken, instead of into a pan to be discarded.

It probably wouldn't absorb more fat than cooking skin on chicken. So if you're planning to remove the skin and replace it with the bacon (sorry, didn't read the recipe) you could probably use skin on chicken in your tracker.

Today, I am having chili. A lb of ground beef. I can leave all the grease in there, or strain it off, or even rinse it off in water to get rid of as much of it as I can. I have read articles on SP about this maybe cutting 40% of the fat. Opinions vary. I choose to just count the fat that it started out with, even though I strain some fat/grease out. It just isn't worth thinking about. I could find info on the meat cooked, but then i would have to weigh it cooked.

I may lose a few calories, and fat, but it just is too much hassle to be this detailed. I would just put in bacon, and use whatever macros, the SP tracker gives you, or what's on the side of the box. The meal sounds awesome by the way.

I think this is why we have ranges though. If you aim for the upper half, and actually lose some bacon fat, then maybe you will end up in the middle of your ranges. Obviously you would not want to barely make your range, and then maybe be low for the day in calories/fat. Since the range is 350 calories, a little bit of bacon fat isn't going to push you out of range. You may save 5 grams of fat, and that may be 45 calories, but it isn't going to have a huge effect on you.

I'm eating the bacon, just figure that there'd be more of the fat from the bacon consumed by me than when stovetop cooking it and removing to a paper towel, as the nutritional information for bacon assumes you're doing. I was just gonna guess it as a tsp extra of bacon grease goes into the poultry unless someone who knows more about cooking has a better idea. Also gonna put in on a wire rack with a pan underneath to catch some of the drippings so the chicken isn't swimming in the runoff like happens when thighs get cooked and juices come out.

There'd be no way to even begin to guess, really; Not without doing some complicated before-and-after measurement. Are you planning on not eating the bacon?

So I'm planning on making an easy version of this www.mydeliciousmeals.com/recipe/bacon-chee
se-topped-chicken-breasts

Scroll down halfway to step 7 to see what is done with the bacon. It's just cut up and layered on the chicken. I'll skip the marinade and searing. Just season the chicken, add bacon, then add cheese at the end for an easy meal. Anyone have a guess on how much of the bacon fat will go into the chicken? Or would it simply be comparable to how much the nutrition info is for bacon when it is cooked on a stove top (7g fat, 5g protein or 2 slices)

I got this really good portabello mushroom cheese from a farmer's market and want to do this with some of it. I bought some bello mushroom caps. Was gonna saute slightly in olive oil, then place under the chicken for the last 10 mins when I add the cheese. I'm hoping that flavor combination will be good. 4 oz cheese for 4 big chicken breast halves. guessing 2 bacon slices each, maybe less.