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LOW-FAT COOKING 101: TRIM THE FAT FROM CHICKEN |
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Print this Recipe Here's the skinny on chicken: Most of the fat in poultry is hidden in the skin. If you eat chicken without the skin, you'll slash your fat and saturated fat intake in half! 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 recipe comes from the Cook'n collection. Try Cook'n for FREE!
Provencal Lemon Chicken Baked Oregano Chicken Oven-Fried Chicken Nuggets Summer Garden Chicken Stir-Fry Risotto-Style Gorgonzola Chicken & Orzo Southwest Chicken & Chili Stew Border Chicken & Bean Soup Spicy Chicken Drumsticks Chicken & Corn Bread Stuffing Casserole Asian Chicken Salad With Peanut-Soy Dressing Country Turkey Stroganoff Turkey Tenderloins With Cranberry Stuffing Grilled Sesame-Ginger Turkey Slices Caesar Turkey Subs Cornmeal-Crusted Catfish Parmesan-Basil Perch Grilled Creole Snapper Broiled Caribbean Swordfish Salmon Teriyaki Curried Tuna Salad With Toasted Pecans Scallops With Red Pepper Sauce Lemon-Dill Shrimp Sweet Apricot BBQ Shrimp Kabobs THE PARTICULARS ON POULTRY LOW-FAT COOKING 101: MAKING FATLESS CHICKEN BROTH LOW-FAT COOKING 101: TRIM THE FAT FROM CHICKEN TIPS FOR DINING OUT HEALTHY CONVENIENCE |
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