A simple chicken grilling method that’s not only delicious, but also environmentally friendly, can help to save the planet, scientists say.
A study published Monday in the journal Science Advances suggests the simple grill can cut the carbon footprint of a chicken, too.
“Grilling chicken at home is the most environmentally friendly cooking method for chicken that we have,” said co-author Michael T. Stahl, a University of Illinois professor of poultry and aquaculture.
“But, as we’ve seen with other methods, the chicken’s health is impacted by what happens on the grill.
And, if you’re cooking the chicken in a smoker, the meat stays in the smoker longer, and the chicken gets a longer and longer shelf life.”
For this study, Stahl and colleagues from the University of Wisconsin, Madison, studied how long chicken was left on a griddle when cooked in the backyard.
They fed the chicken two different recipes that each contained different ratios of fat to protein.
The recipes varied from 3.5 to 4.5 percent fat and 10 to 12 percent protein.
After the chicken was cooked in each recipe, the researchers used an accelerometer and thermometer to measure how much carbon dioxide was left in the chicken as it cooked.
The results were startling.
The researchers found the average chicken griller produced nearly 200 grams of carbon dioxide when it was on the griddle.
That’s nearly twice the amount of carbon produced when cooking a hamburger in a conventional grill.
A chicken grilled with the same ratio of fat and protein produced nearly 4.6 grams of CO2 when it sat on the grate.
“These results suggest that grilling chicken indoors is a much better option than grilling in the kitchen,” Stahl said.
He added that the chicken could also be saved by using a simple technique called “chicken-to-bone,” where the chicken is cut into strips and placed on the bone and then grilled.
For this experiment, the scientists fed the bird a variety of recipes and the researchers measured how much CO2 was left.
In one recipe, they used a ratio of 1.5 grams fat to 1.8 grams protein.
They then heated the chicken with a gas grill.
The chicken was served to a group of people, who then watched as the chicken grills were cleaned by hand.
The cooking time on the chicken went from about 10 minutes to about 12 minutes, depending on how much of the chicken had been cooked.
This study, the authors say, is the first to show that grills in the home are a significant source of CO 2 emissions.
The findings could be used by homeowners to help reduce CO 2 , especially since many people do not have electric heaters or gas cookers in their homes, the study authors said.
The research was supported by grants from the National Science Foundation.