Chicken nuggets of wisdom

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.