Chicken Cooking Tips

[image error]  Breast meat is the leanest part of the bird with less than half the fat of thigh meat.  Forty percent of the fat is attached to the skin so unless you are broiling, baking or grilling, remove the skin.  If you are broiling, baking or grilling, leave the skin on until you've finished cooking so the meat will retain it's moisture and not be tough. Save calories by roasting, broiling, poaching or grilling chicken instead of frying.  Use fresh lemon or lime juice, wine or vinegar in marinades...