Gastric Bypass Surgery Support Group

I am 5 months post op and only recently, like this last month, have I been comfortable AFTER eating even small amounts of moist chicken. Just wasn't working for me asa top choice in the beginning, no matter what I did. Seems to be fine now, but I have to remember to cut small pieces, and of course...chew, chew, and chew some more.

I always have chicken broth on hand, and have made dishes in the slow cooker with chicken using that. Also, spaghetti sauce with the chicken keeps it moist. and topping with some cheese gives a chicken parm type flavor.

Using it in soups is helpful...again , allows for moisture.
Hope that helps.
Cindy

You can cool it in broth , soup or stews. Chicken beast is pretty dry I get leg or thigh baked from KFC also when you bake your chicken at home add water . Also on top of stove you can add water or broth cover skillet n cook until done , You can add gravy or deluted lemon juice also orange juice. Hope this helps. I'm sure yuo'll get alot of ideas from our support group.

Using dark meat chicken is probly the best advice, tho it won't work for me...I can't stand the texture of it in my mouth. GROSS!

I do like white meat chicken, but it does tend to be touch and go with the moisture content. I use ranch dressing, or gravy or sometimes just a little of the drippings from the roasting pan (water/juice, not the grease).

ranch dressing probly is the worst of these choices as far as calories/carbs go so please use sparingly if at all.

God Bless,

Janelle

Like Janelle, I have turned to dark meat, because it is moister. The only other suggestions I can offer is to use a little fat free gravy on it or maybe steam it? I used to be a diehard chicken breast lover...now I love drumsticks or thighs. Go figure. Got tired of puking up dry chicken. I had a worse time with hamburger. Took a very long time before I could desire one and keep it down. I am 3 1/2+ years post-op.

Hugs,
Charlene

Here's how I make my chicken moister:

If you are doing a whole chicken or even pieces. Put them in a large bowl/dish or even a big ziploc, put in about 1/4 cup of salt and cover with water. Put this in the refrigerator for at least 2 hours, but the longer the better. When you are ready to cook, take it out and rinse it really well. The salt really helps in tenderizing the meat.

Also, when I bake a chicken after using the above technique. I will loosen the skin over the entire breast area. Take one stick of butter with or without herbs and garlic mixed in. Then spread it under the skin of the chicken. Put a whole apple or whole onion on the inside cavity, then toothpick the skin in place and tie the legs together. Cook at 400 for 25 min, then lower the temp to 250 for 2-3 hours. Basting every 10-15 min during the last hour. Chicken comes out falling off the bone, even the white meat.

Another trick is using a pressure cooker. You sear and brown the pieces in a really hot pan with a small amount of oil and/or butter. You can season the pieces however you like, I like using seasoning salt. Then place in a pressure cooker covering the meat with chicken broth, not water. Pressure cook, and let the shaker go for 10-15 min. Let it cool down naturally. When the valve releases, very moist and tender chicken!!!

Hope that helps!

Callie, you use a WHOLE stick of butter? Isn't that pretty high in fat? Should we who have just had the surgery or are even 6mos out use this method? Could we sub with a butter substitute? Just wondering

i use ketchup. i just dip a little and down it goes!

Seems chicken with salsa on it in a crockpot would be good but haven't tried it yet and haven't had surgery yet. But you could try it :)

Don't really think I would try that much butter....makes the fat intake rise tremendously and the salt can cause a lot of water retentiion...but I too am a salt eater so I would probably like that...well anyway I do think and know personally that the pressure cooker does an excellent job and you can use a lot of different kind of spices and seasonings to help it taste great...we can only eat a tiny amount so make sure whatever you cook the whole family will enjoy LOL! Have a good one!

Karla

I use Lawrys seasoning and cook in the oven the trick is to only cook the chicken till it reaches 160 degrees on a meat thermometer. Most people cook it too long and it gets dry. Good luck