Foodreference.com - Cooking Tips Section
Cooking Tips & Kitchen Tips & Hints - Measurements, Cooks Tips, Shopping Hints, Serving Recommendations

. Home . . Articles & Features . . Facts & Trivia . . COOKING TIPS . . Recipes . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Poetry & Humor . . Cookbooks . . Food Posters . . Magazines . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You Are Here >  Home >

COOKING TIPS >  Cooking Tips "Ca-Ch" >  Chicken Skin >

 

Next Tip>

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

Be sure to also check in ‘Facts/Trivia’ & ‘Articles’ for more info

See also: Articles on Chicken and Chicken Safety & Cooking
Chicken Facts & Trivia; Chicken Quotes, etc.

Chicken Skin

Should the skin be removed from chicken before or after cooking?

Chicken is a healthful meat which provides a significant amount of protein. A 100-gram (3 1/2-ounce) portion of roasted breast meat with skin has 197 calories, 30 grams of protein, 84 milligrams cholesterol and 7.8 grams fat (35% of total calories). To eliminate about half the fat, trim away the skin before eating the meat. It makes little difference in the fat content whether the skin is removed before or after cooking, but the meat is more moist and tender when cooked with the skin on.

. Cooking Tips "Ca-Ch" . . Cabbage . . Cactus . . Caffeine . . Cans, Shelf Life . . Cantaloupe . . Capers . . Capon . . Carambola . . Caraway Seeds . . Cardamom . . Cardoon . . Carnation . . Carob . . Carp . . Carrots . . Casaba Melon . . Cashew Nut . . Cassava . . Cassia . . Catsup . . Cauliflower . . Caviar . . Cayenne . . Celeriac . . Celery . . Celery Seed . . Chanterelle Mushrooms . . Chateau Potatoes . . Cheddar Cheese . . Cheese . . Cheese, Pasteurized Process . . Chemise, En Chemise . . Cherries . . Cherries, Dried . . Chervil . . Chestnuts . . Chicken . . Chicken, Frozen? . . Chicken Skin . . Chicory & Endive . . Chiffon Cake . . Chili Peppers . . Chili Powder . . Chitterlings . . Chocolate . . Chrysanthemum .

. Home . . About/Contact . . Facts & Trivia . . Recipes . . Links .