Cooking Tip

Chicken Skin

The American Heart Association recommends removing the skin from chicken, turkey and other poultry before cooking, except when roasting. When roasting, the skin should be removed before the meat is eaten. Removing the skin lowers the fat (especially saturated fat and cholesterol).

Data from the USDA show that chicken with skin is higher in fat than chicken without skin.

• The color of chicken skin does not indicate quality. Skin color ranges from yellow to white, depending on the breed of chicken and what it was fed.

See also: Tenderizing Chicken Breasts
BellyBytes.com: Healthy Chicken Recipes