Neutralizing chicken?

As much as I love grassfed beef and wild fish. It's sometimes just too expensive for me to cover my daily proteins by only these sources.
Free-range chicken is an easy relatively cheap option to fill up that void, especially the fattier cuts like thigh,drumstick,wings.

However I don't like that it's high in PUFAS generally (Thank you Ray Peat) of which Omega6, I was wondering if I would take off the skin before preparing if that would get out a large amount of the fat, mainly PUFAS? I've once heard that the dark meat parts of chicken is saturated fat?...if so,since they're not grassfed would that sat.fat still cause inflammation?

Would it be better if I would just stick to ' bodybuilder-style' chickenbreast?

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