and “roasters.” Don’t worry about frying a broiler or broiling
a fryer. These terms simply refer to the size of the whole
chicken, with fryers being the smallest, followed by broilers
and roasters, which are typically the most expensive. A
three-pound whole chicken feeds between two and four
people, depending on appetites and accompanying foods.
Whole chicken costs the least on a per-pound basis,
because the more it is butchered and cut, the more
expensive it becomes. Boneless, skinless chicken breasts
reduce your preparation time, but you’ll pay extra. White
meat is leaner and cooks more quickly, which makes it an
excellent choice for quick sautés and grilling. Dark meat is
less expensive, more flavorful, and great for stewing. If you
can’t get free-ranging, pasture-raised chicken, avoid the
fattier pieces of factory-produced chickens, such as wings,
thighs, and legs.
Turkey is traditional at Thanksgiving, but Paleo Dieters
should keep it in mind all year round. Am I asking you to
take half a day out of your busy schedules and roast a
turkey with all the fixings? Absolutely not. Skinless turkey
breast makes a good meal and is incredibly lean. Contrast
its total fat (5 percent) to the fat of even a very lean venison
roast (19 percent), and you can fully appreciate that this cut
of turkey is one of the highest-protein sources (94 percent) I
know of.
Ground turkey breast is also quite lean and makes a
great burger. Be inventive; brown ground turkey breast in