Chicken Cooking Tips

 Breast meat is the leanest part of the bird with less than half the fat of thigh meat.  Forty percent of the fat is attached to the skin so unless you are broiling, baking or grilling, remove the skin.  If you are broiling, baking or grilling, leave the skin on until you've finished cooking so the meat will retain it's moisture and not be tough. Save calories by roasting, broiling, poaching or grilling chicken instead of frying.  Use fresh lemon or lime juice, wine or vinegar in marinades instead of fats and oils.  You can even broil in wine instead of butter.  Use non-caloric pan sprays instead of oil.If you're really counting every single calorie, you may want to choose Cornish hens rather than the older broilers and roasters.  Cornish hens and broilers are young birds and they bear the same relationship to the older roasters that veal does to beef: the younger the animal, the lower the fat content. For comparison, the white meat of a Cornish is 35 calories per ounce of cooked meat; the white meat of a broiler is 45 calories per cooked ounce.