Chicken with skin?

cmriverside

Ok, this may seem silly to you - but - if I cook (in this case, roast) the chicken with the skin on, and take the skin off and then "blot" the meat to remove excess oils and eat it without the skin, which calorie counts do I use? Because the numbers are HUGELY different. Or do I have to cook it without the skin to take advantage of the low calories?

cmriverside

Ok, this may seem silly to you - but - if I cook (in this case, roast) the chicken with the skin on, and take the skin off and then "blot" the meat to remove excess oils and eat it without the skin, which calorie counts do I use? Because the numbers are HUGELY different. Or do I have to cook it without the skin to take advantage of the low calories?

apaden4

I am not positive on this, but I think as long as you remove the skin, you use the chicken with no skin. (The lower calories)
I hope this is right anyway, because that is what I have been doing!

Skinnier_Me

As long as you remove the skin b4 eating, you should be fine.

mero482013

Keeping the skin on is what u should do, it will keep it's flavor, (chef told me about that) but I keep my skin on , but before eating with skin on I double check and make sure I'm not going over my calories or etc....

cmriverside

mero482013 wrote: »

Keeping the skin on is what u should do, it will keep it's flavor, (chef told me about that) but I keep my skin on , but before eating with skin on I double check and make sure I'm not going over my calories or etc....

lol. This thread is ten years old.

I just eat the skin now.

cmriverside

How do people even find these threads?

Alatariel75