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Thread: which part of chicken on a lean bulk diet?

  1. #1
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    which part of chicken on a lean bulk diet?

    is it ok to eat chicken thighs or any part other than breast on a lean bulk?

  2. #2
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    Personally I eat nothing but breast whether bulking or cutting. However if the fat content in thighs work in to your total daily calories/macros I do not see why it would not be OK.

  3. #3
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    Little more fat in thighs, but little more protein too, iirc.

  4. #4
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    Barnyard BuZZared ! Eat everything, but the bones, butt, peck. and cluk

  5. #5
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    ok thanks guys. just thinking about cost.

  6. #6
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    Quote Originally Posted by bikeral View Post
    Personally I eat nothing but breast whether bulking or cutting. However if the fat content in thighs work in to your total daily calories/macros I do not see why it would not be OK.
    ^^ this

  7. #7
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    the chicken thigh is by far one of my favorite pieces of not just chicken but meat! I freaking love em, but dont eat em a lot.. maybe i will again!

  8. #8
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    yea i know me too!

  9. #9
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    Chicken breasts here also. Actually I eat them year round now.

  10. #10
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    I eat a whole chicken on Sunday's

  11. #11
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    What would you guys consider to be a top five list for most important foods on a lean bulk?

  12. #12
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    Quote Originally Posted by Synergy1
    What would you guys consider to be a top five list for most important foods on a lean bulk?
    did you read the stickie at the top?

  13. #13
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    I stick to just the breasts.

  14. #14
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    The wife buys boneless thighs and I put some liquid smoke (prolly high in sodium), garlic, pepper, etc and grill them QUICK. Very hot grill and they don't take long at all. Cottage cheese and a couple of rum n cokes and ur good.

  15. #15
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    Quote Originally Posted by Synergy1 View Post
    What would you guys consider to be a top five list for most important foods on a lean bulk?

    My list is:

    Chicken Breast
    Egg whites
    Brown Rice
    Oats
    Veggies

    I eat other stuff but those are my staples.

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