Serves: 5
1. Shed the Skin!
Remove the skin from chicken. Here's a handy trick: Grab the skin with a paper towel. (You can also remove the skin after the chicken is cooked to keep the flavor and moistness in--however, if the chicken is cooked with other ingredients, some of the fat will melt into the rest of the dish.)
2 Trim the Fat!
Cut any visible fat from chicken with a kitchen scissors or knife.
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This -LOW-FAT COOKING 101: TRIM THE FAT FROM CHICKEN recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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