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Give 'em some skin!

While we're on the subject of food, have you ever subjected yourself and family to dried-up baked or broiled chicken because you skinned the poor bird before cooking it? Sure, the fatty skin is best discarded (as tasty as it might be), but that's no reason to get rid of it before cooking.

Perhaps someone told you that cooking chicken in the skin allowed some of those fatty calories to seep into the meat. Tain't so, according to the USDA. Whether the skin is removed before or after cooking, the caloric content of the meat remains the same. The only difference is that the meat is apt to be much more moist when cooked in the skin, which holds in the meat's juices. So do yourself a favor and remove the skin after cooking-and if you find yourself too (ahem!) "chicken" to do it, make someone else do it.
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Title Annotation:removal of chicken skin after cooking
Publication:Medical Update
Date:Jan 1, 1991
Words:149
Previous Article:I yam what I yam.
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