1. Shed the Skin!
Remove the skin from chicken. Here's a handy trick: Grab the skin with a paper towel. (You can also remove the skin after the chicken is cooked to keep the flavor and moistness in--however, if the chicken is cooked with other ingredients, some of the fat will melt into the rest of the dish.)
2 Trim the Fat!
Cut any visible fat from chicken with a kitchen scissors or knife.
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This -LOW-FAT COOKING 101: TRIM THE FAT FROM CHICKEN recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.