- One pound of raw chicken with bones yields 1 cup cooked, boned meat.
- Store-bought rotisserie chicken is convenient, but may be 3 to 4 times higher in sodium than a home roasted bird due to the marinades used
- Chicken thighs are slightly higher in fat, but are more flavorful and juicy.
- To prevent chicken skin from bubbling, poke fork holes it before grilling.
- If you start grilling with the bone side down, you are less likely to burn the bird.
- Marinate chicken in the fridge, not at room temperature.
- To reduce fat in chicken recipes:
- Discard the liquid that you use to simmer the bird and replace it with a low-fat sauce.
- Grilling allows fat to drip away. When oven roasting, don’t let the bird sit in the drippings; use a grid or rack in the pan.
- You can thicken gravy or stew with pureed cooked vegetables instead of fat and flour.
- Use yogurt instead of mayo in chicken salad.
- Cook more chicken than you need. Use the leftovers in low fat sandwiches for the kid’s lunches.
- Frying chicken? Refrigerate the coated parts, uncovered, for up to an hour before frying. The coating will stick better.
- Add a little bran or wheat germ to your coating mixture; it adds fiber as well as texture.
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Category: Cooking Tips