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Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About
WE EAT A LOT OF CHICKEN, and with good reason: It is one of the most versatile meats around. Chicken is economical, easy to prepare, and cooks quickly. You can roast it, crumb and bake it, poach it, casserole it, sauté or braise it. With its clean, neutral flavor, chicken adapts well to just about any flavor scheme. And chicken has markedly less fat and fewer calories than red meat, yet provides similar amounts of protein.

But there’s an “if.” Chicken, like all poultry, is only low in fat and cholesterol when you remove the skin—as şucculent and crispy as that skin might be. In fact, removing chicken skin lowers the bird’s fat by as much as 50 percent. In a recent test, it was found that you get the reduced fat benefits even if you cook the chicken with its skin on (which helps keep it moist), then remove it before serving.