Serves: 5
Cooking chicken with the skin on adds to the flavor, not the fat. Research has found that the fat does not transfer to the meat during cooking. So go ahead and leave the skin on--it helps keep the juices in, creates moister, more tender meat and boosts the flavor. Then, once the chicken is cooked, remove the skin and throw it away if you want to save on fat, calories and cholesterol.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This THE SKINNY ON SKIN recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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