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Chicken: To Skin or Not to Skin?

Posted Nov 10 2012 6:24pm


When I cook chicken that I didn't already buy skinless, I usually go through the motions of skinning the chicken. Yes, people have varying opinions of this is really necessary or not. My position is that it is not particularly necessary, but it definitely helps to reduce the temptation to eat the skin when I'm done cooking the chicken.
Okay, that just broke a lot of people's hearts, right? Well, here's a little fact to help you understand how many calories you are cutting down. Unlike other kinds of meat, most of the fat in chicken is in the skin. A 4oz regular chicken breast with skin has about 188 calories, and 3g of saturated fat. If you skinned that same chicken, it would have about 118 calories, and 0.4 grams of saturated fat. Multiply that to the amount you may actually be eating and you see how much of a difference that is!
So you're probably now wondering why I'm all for skinning it BEFORE you cook the chicken. Isn't it the same as just cooking it and then peeling it off? Plus, isn't it way easier that way? I'm not sure about you, but I don't always have the most control in the world when it comes to food, and so it's easier for me to avoid stuffing my face when the food is not on my plate or in my pot. I'm pretty sure some of you are the same. So I skin before I cook so I don't have to look at the juicy piece of skin and then will myself to not eat it.
Also, you may not know this, but the skin actually absorbs most of the spices when you cook the chicken. So peeling it off after you cook it sometimes means losing the flavor of what you just cooked. If you peel it off before, you allow the meat to absorb the spices.

Cheers Eights & Weights!


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